1 lb Ground beef chuck
8 oz Ground pork
8 oz Ground veal
1 md Yellow onion — chopped
2 c Fresh bread crumbs
1/2 c Chopped fresh Italian
-parsley 1/4 c Ketchup
1 tb Dijon-style mustard
2 Eggs — beaten
1 t Dried thyme
Salt and pepper — to taste 1/2 c Light cream — scalded
8 sl Firm white bread
— crusts trimmed, diced 8 oz Roquefort cheese — crumbled
1 Egg — lightly beaten
Combine the ground meats, onion, bread crumbs, parsley, ketchup, mustard, 2 eggs, thyme, salt and pepper. Spread the mixture out on a large piece of waxed paper or parchment paper into a rectangle about 15 x 12″.
Pour scalded cream over the bread in a medium size bowl and mix well. Add cheese and lightly beaten egg and beat with a fork until smooth. Spread the cheese mixture over the meat mixture, leaving a 1″ border on all sides. Using the waxed paper as an aid and starting from one short side, roll up the meat like a jelly roll. Peel back the paper as you roll. Place seam side down on a foil-lined baking sheet. Bake 1 hour at 375 F. Cut into thick slices and serve immediately. From _The Silver Palate Good Times Cookbook_ by Julee Rosso and Sheila Lukins with Sarah Leah Chase. New York: Workman Publishing Company, Inc., 1984. ISBN 0-89480-831-1. Pg. 372. Electronic format by Cathy
Harned.