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Roast Beef Roulades ***
servings: 6 to 8
1/2 pound (225 g) rare deli roast beef, sliced thin
1 cup (225 g) vegetable cream cheese
1 loaf cocktail rye bread
Lay an 18-inch (45-cm) piece of plastic wrap on a flat surface. On top
of the wrap, lay out the roast beef in one layer, slightly overlapping,
to form a rectangle. Spread the cream cheese on the beef in a thin
layer. Lift the edge of the plastic wrap closest to you. Using the
plastic wrap as a starter, starting with one of the long sides, roll the
beef into a pinwheel roulade. Keep the plastic on the outside of the
roll and use it to encourage the beef to continue rolling. Tightly roll
the plastic wrap around the rolled beef and twist the ends of the wrap
to tighten the beef. Freeze until firm but not hard.
While the beef is chilling, use a cookie cutter, such as a circle or
star, to cut out decorative shapes from the rye bread. (Discard the
remains of the bread, or save for another use.) Cut the roast-beef log
into 1/4-inch (1/2 cm) rounds. Top each piece of decoratively shaped
bread with a beef round.
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Roast_Beef_Roulades
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