Veal Roulade with Crabmeat, Mushroom, and Spinach Stuffing and Perigourdine Sauce

Ingredients

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

Procedure

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.