Stuffed Veal Roll with Hazelnuts in Aspic
|Olive oil||1 Tablespoon|
|Onion||1 Small, minced|
|Ground veal||3 Ounce|
|Ground pork||3 Ounce|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Fresh breadcrumbs||1⁄4 Cup (4 tbs)|
|Egg||1 , lightly beaten|
|Freshly grated imported parmesan cheese||1 Ounce|
|Garlic||1 Clove (5 gm), minced|
|Minced parsley||1 Tablespoon (Preferably Italian Flat Leaf)|
|Fresh thyme/1 teaspoon dried, crumbled||1 Tablespoon, minced|
|Dried marjoram||1 Teaspoon, crumbled|
|Freshly ground pepper||1⁄4 Teaspoon|
|Freshly grated nutmeg||1⁄8 Teaspoon|
|Veal breast||6 Pound, boned (1 Whole)|
|Freshly ground pepper||To Taste|
|Mortadella slices||2 , halved|
|Fresh peas||3 Ounce, shelled to make 1 cup|
|Hazelnuts||1 Ounce, roasted and skinned (1/3 Cup)|
|Hard cooked eggs||4 , sliced|
|Olive oil||4 Tablespoon|
|Butter||4 Tablespoon (1/2 Stick)|
|Onion||1 Large, thinly sliced|
|Carrot||1 Large, thinly sliced|
|Celery stalk||1 , thinly sliced|
|Bouquet garni||1 (10 Celery Leaves, 1 Bay Leaf, 2 Fresh Thyme Sprigs / 1 Teaspoon Dried, 10 Parsley Sprigs)|
|Veal stock/Chicken stock||2 Cup (32 tbs)|
|Marsala||1 Cup (16 tbs)|
|Veal stock/Chicken stock||2 Cup (32 tbs) (Use More Quantity If Needed)|
|Egg whites||3 (And Shells)|
|Unflavored gelatin||2 Tablespoon, softened in 1/4 cup water (2 Envelopes)|
|Water||1⁄4 Cup (4 tbs)|
|Marsala||1⁄3 Cup (5.33 tbs)|
|Chicory/Other crisp leafy greens||1 Tablespoon (For Garnish)|
|Tomato roses||12 (For Garnish)|
For stuffing: Heat oil and butter in heavy skillet over low heat.
Add onion, cover and cook until translucent, about 10 minutes.
Add ground veal and pork, increase heat and cook just until browned.
Transfer to bowl and let cool.
Add cream, breadcrumbs, egg, Parmesan, garlic, parsley, thyme, marjoram, salt, pepper and nutmeg to stuffing and mix thoroughly.
For veal: Place veal breast boned side up on work surface.
Dip mallet in cold water and pound meat until it is of uniform thickness.
Sprinkle lightly with salt and pepper.
Arrange slices of mortadella over veal, overlapping slightly and leaving 1-inch border on all sides.
Cover with stuffing.
Sprinkle with peas and hazelnuts.
Arrange eggs down center of stuffing and sprinkle with salt and pepper.
Roll veal up lengthwise.
Carefully sew ends and seam with string, then tie roll securely at 3 intervals to preserve shape.
Combine 2 tablespoons oil and 2 tablespoons butter in roasting pan.
Place over low heat.
Add onion, carrot and celery, cover and cook until onion is translucent, about 15 minutes.
Transfer to plate using slotted spoon.
Preheat oven to 350°F.
Heat remaining oil and butter in same pan over medium-high heat.
When foam subsides, add meat and brown on all sides.
Return vegetables to pan.
Add bouquet garni, stock and Marsala and bring to simmer.
Cover meat with piece of buttered parchment paper.
Cover pan, transfer to oven and roast 45 minutes, basting occasionally.
Turn meat over and continue roasting, basting occasionally until veal is tender and juices run yellow when pricked with fork, about 45 minutes to 1 1/4 hours.
Let cool in liquid.
Remove meat from pan; discard strings.
Cut into 12 equal slices.
Arrange slices in single layer on rack set over baking sheet or tray.
Sprinkle with salt and pepper and refrigerate.
Discard fat from pan.
Place pan over medium heat to liquefy juices, then strain liquid into 2-quart saucepan.
Add 2 cups veal stock and boil until liquid is reduced to 4 cups.
(If flavor is not concentrated enough, add more veal stock and reduce again.) Beat egg whites and shells in 3- to 4-quart saucepan until foamy.
Slowly stir in stock.
Place over medium-low heat and slowly bring to gentle simmer, stirring occasionally.
When liquid begins to simmer, adjust heat so stock will shudder but not bubble.
Stop stirring and let stock stand until egg whites form firm foamy covering over liquid, about 15 minutes.
Gently part foam; if liquid is clear, clarifying is complete.
Line fine sieve with 3 layers of dampened cheesecloth or linen kitchen towel.
Place softened gelatin in bowl and put sieve over bowl.
Gently ladle clarified stock into sieve.
Do not force or shake stock through cloth, just let it drizzle; forcing or stirring could allow some of egg white to pass through cloth and cause stock to become cloudy.
When all stock has been ladled through cloth, stir with clean spoon to combine with gelatin.
Return mixture to saucepan and cook over low heat, stirring constantly until gelatin is completely dissolved.
Add Marsala and season to taste with salt and pepper.
Stir gelatin mixture over ice water until aspic is cool and slightly thickened.
Paint meat slices with layer of aspic and refrigerate until set, about 20 minutes.
Repeat 3 or 4 more times until meat is well covered, stirring aspic over heat if it becomes too thick.
Pour remaining aspic into shallow pan and refrigerate until firm.
Cut into cubes.
Arrange chicory on serving platter.
Place veal over top and surround with aspic cubes.
Garnish each slice with tomato rose and refrigerate.
Bring to room temperature before serving.