Instructions: Chill all ingredients well.

Combine ground veal and ground pork in a food processor and process until smooth (approximately 1 minute using at pulse). Add cream, egg, tarragon and parsley into veal and pork mixture, process until smooth and well combined. Transfer into a mixing bowl. Add picked crabmeat.

Keep refrigerated until ready to use.

To assemble:
Layout veal scaloppine. Place approximately 2 ounces of crab filling down on the center of veal from end to end. Carefully fold ends over and roll.

Secure with butcher twine or a 6-inch skewer. Season with salt and pepper.

Sear veal roulades until golden brown. Transfer onto a baking pan and finish in a 375 degree oven for approximately 15 to 18 minutes until cooked through.

Yield: 6 servings

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