F„Rsrulader (Stuffed Veal Roulades)

1. In a 1 to 1 1/2 quart saucepan, bring the cold water to a boil.
2. Add the quartered potato and boil 10 to 15 minutes or until tender.
3. Drain and mash with a fork.
4. In a small frying pan, melt 2 tb butter.
5. When the foam subsides, add the onions and cook 7 or 8 minutes stirring frequently until they are soft and transparent but not brown.
6. Scrape the onions into a large mixing bowl and add the mashed potato, ground veal, bread crumbs, cream, water, salt, pepper, egg, parsley and cornstarch.
7. Mixi well then refrigerate for at least 1 hour.
8. Brush a large wooden pastry board (or another hard, smooth surface) with water and pat or roll out the mixture into a 16"x16" square about 1/8" thick.
9. Your hands or the rolling pin should be moistened with water to prevent the meat mixture from sticking.
10. With a pastry wheel or small, sharp knife, cut the rectangle of meat into 16 squares of 4"x4" each.
11. Put a thin layer of leek slices (about 1 1/2 teaspoons) on each square.
12. With the aid of a knife, or better still, an icing spatula, roll up each square, jelly-roll fashion.
13. Ideally they should now be chilled but may, if necessary, be cooked immediately.
14. Heat 2 tb. butter in a heavy skillet.
15. When the foam subsides, add the roulades, 4 at a time, turning them gently with a spatula so that they brown on all sides.
16. When they are a rich brown, set them aside on a heated platter in a 200øF oven.
17. Repeat the process, adding 2 tb fresh butter for every 4 roulades.
18. Pour 1/4 cup heavy cream into the empty pan and boil it rapidly for 3 to 5 minutes, until it thickens, meanwhile scraping up the browned bits in the pan with a rubber spatula or wooden spoon.
19. Taste for seasoning adding salt as needed and pour over roulades.
20. If you must, cover the platter with foil and keep warm in a 200øF oven for not more than 15 minutes.