Castle roulades - Slottsrulader

CASTLE ROULADES
Slottsrulader

Elegant but still easy to make. The filling is flavoured with anchovies.

4 servings

8 slices shoulder of pork or ham

salt, pepper
2 tablespoons butter or margarine
1 ¼ cups meat bouillon
1/3 cup cream, 15% fat
¼ cup chopped parsley
1½ tablespoons tomato paste
½ to 1 teaspoon Chinese soy sauce
2½ tablespoons flour
2 tablespoons butter or margarine

Filling:

½ chopped onion
1 can anchovies with liquid, 3½ oz
1/3 cup chopped parsley
1 egg yolk
2 tablespoons tomato paste
black pepper

Chop the onion for the filling and cut 8 anchovy fillets in pieces. Mix onion, anchovies, parsley, egg yolk, tomato paste and black pepper. Sprinkle the meat with salt and pepper and put on a dab of the filling. Roll up and secure with a toothpick. Melt the fat in a frying pan or pot and brown the roulades on all sides until coloured.

Pour 1/3 cup of the meat bouillon in the pot, put a lid on and simmer on low heat for about 30 minutes. Take up the roulades and keep warm.

Beat in remaining bouillon in the pot plus cream, parsley, tomato paste and soy sauce. Mash remaining anchovies and add them with the liquid from the can. Boil for about 5 minutes. Mix flour and fat and beat it into the sauce, then simmer for about 3 to 5 minutes. Flavour to taste.

Serve with boiled rice and a green salad with orange wedges and red sweet peppers.

Enjoy!

Bella