Cooking For 1967 Roulades De Boeuf

Press, Volume CVI, Issue 31349, 20 April 1967, Page 2

Cooking For 1967 Roulades De Boeuf

(By CKLIA TIMMS) Roulades de boeuf are similar to beef olives, but only similar. In these roulades the combination of pork and beef provides a satisfying and interesting flavour. This recipe makes enough for four to six persons. You will need: 2)lb thinly-cut braising steak fib pork sausage meat 1 dove garlic 2 tablespoons finelychopped or grated onion i cup fresh breadcrumbs 8 rashers bacon 3 tablespoons butter 1/3 cup flour 8-12 small pickling-size onions lib fresh mushrooms 1 cup beef bouillon 2) cups Burgundy 1 tablespoon chopped parsley 1 bay leaf Sait Pepper. Method: Cut steak into eight pieces about 6 inches by 4 inches. Combine sausage meat, chopped onion, crushed garlic, breadcrumbs, pepper and salt. Place about two tablespoons of this on each piece of steak. Roll up and wrap each in a bacon rasher. Tie with heavy thread. Brown roulades in butter on all sides and place in casserole. Add onions and brown these well. Stir flour into remaining juices in pan and gradually add the bouillon and Burbundy. Bring to the boil, •tirring continually. Pour sauce over roulades in casserole and add the stemmed mushrooms and bay leaf. Cover and bake in a medium oven (350) two hours or until terder. If sauce becomes too thick add more wine. Discard bay leaf, remove threads and arrange roulades in centre of large serving dish. Surround with the on'ans and

mushrooms. Spoon some of the sauce over, sprinkle with parsley, and serve remainder of sauce in sauce-boat