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Cold Veal Roulade, Parsley

  • Veal (free of bones)
  • Salt and pepper
  • Parsley
  • Meat jelly
  • Cucumbers
  • Vinegar
Pound lightly a large slice of veal (free of bones). Season with pepper and salt, cover with parsley, roll and tie with a string. Rub salt on the roulade and fry. When thoroughly done, place in an oblong mold, put a weight over it and allow to cool off. When solid and cold, remove string and slice slantingly. Place on platter and garnish with meat jelly and cucumbers, either vinegar or preserved.
Submitted by Cassyjean - Torrington, CT Jun 7, 2009
15 min 30 min 45 min
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