Braised Stuffed Rolls Recipe

• 1/2 c. finely-chopped onions
• 1 Tbsp. butter
• 1 1/2 c. grnd meat (6 ounces each grnd lean pork and veal plus 3 ounces fresh pork fat)
• 1 x garlic clove mashed
• 1/8 tsp fresh thyme
• 1 pch allspice
• 1 pch freshly-grnd black pepper
• 1/4 tsp salt
• 1/4 c. minced parsley
• 1 x egg
• 2 1/2 lb lean beef, top round or possibly chuck cut into 18 cross-grain slices 1/4"-thk and about 3" in diameter Salt to taste Freshly-grnd black pepper to taste
• 3 Tbsp. oil
• 1/2 c. sliced carrots
• 1/2 c. sliced onions
• 1 c. dry white wine
• 1 1/2 c. Brown Chichen Stock (see recipe)
• 1 piece fresh pork rind - (4" square) simmered in water for 10 min
• 1 x bouquet garni (1 clove garlic, 6 parsley sprigs, 1 bay leaf, 2 sprigs thyme, 1 clove, tied togeth in a cheesecloth)
• 2 Tbsp. parsley
• 2 Tbsp. buerre manie (butter and flour in same proportions, kneaded together to a paste)

Directions