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Place a couple tablespoons of parsley butter at the end of each veal roulade, then roll up and secure by tying each end with string.
Heat Fustini's Single Varietal EVOO in a large pot over moderate heat and brown the roulades all over. Once brown, add the beef stock making sure to use enough to cover the roulades, and cook until just tender - 20 minutes.
Remove the roulades to a warm plate using a slotted spoon. Heat the butter in another stock pot and when melted add the flour and cook for 3 minutes whisking constantly. Add 2 cups of the veal poaching liquid and bring to a simmer. If the sauce seems too thick, add more of the poaching liquid and adjust the seasoning with salt and pepper. Add the heavy cream and bring to a simmer.
To serve, place a roulade on each service plate, spoon some sauce over the top and garnish with chopped parsley.
Mix all ingredients together, making sure to use plenty of salt and pepper.. Portion into 2 Tablespoon round cylinders and refrigerate until hard.
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