3-4 lb Veal loin, boned, trimmed, butterflied and pounded to 1/2 " thickness
Roulade:
1 lb. fresh spinach washed and stemmed
2 T butter
8 oz. Morel mushrooms thinly sliced
2 T shallots minced
1/4 C white wine or Vermouth
1 lb. crab meat
1/4 C parsley minced
salt and pepper
Perigoourdine sauce:
1 T butter
1 fresh truffle washed peeled and very thinly sliced
6 oz. duck or goose foie gras cut into small cubes
salt and pepper
1/2 C Madeira or porto wine
2 C veal demi-glace
Preheat oven to 375 degrees. Bring a small pot of water to boil over high heat and blanch the spinach leaves until wilted about 15 seconds. Refresh in ice water and drain.
In a large skillet over med. heat melt the butter. Add the mushrooms and shallots to the pan and saute until the veggies are soft about 3 minutes. Add the wine to the pan and cook to mostly evaporated, then add the crab meat, parsley, and salt and pepper to taste. Remove from heat.
Grease a large roasting pan. Lay the veal loin flat on a work surface and season with salt and white pepper. Squeeze the excess water fromt he spinach and lay it on the loin, leaving a 1 inch border. Spread on the crab meat and mushroom mixture down the center of the loin, then roll up jelly roll fashion into a log and tie loosely at 1 inch intervals with kitchen twine. Rub the outside of the roast with oil and sprinkle with salt and pepper. Place seam side down in a roasting pan. Roast until the meat is brown and the meat reaches an internal temperature of 150 degrees F about 45 minutes to 1 hour.
Transfer the roast to a cutting board. Loosely cover and allow to rest 15 minutes before cutting. Cut into 3/4-inch slices and top with the Perigourdine sauce.
For the sauce in a med. saute pan heat the butter and add the truffle slices and gently cook for 1 minute. Add the foie gras and cook fo 45 seconds. Season with salt and pepper and add the Madeira to teh pan. Stir well to deglaze and cook for 1 minute to slightly reduce. Add the demi-glace, stirring well to incorporate cooking over a low flame to just heat through. Serve immediately.
L'Assiette de Paris