|1 pounds||Ground beef chuck|
|8 ounces||Ground pork|
|8 ounces||Ground veal|
|1 medium||Yellow onion; chopped|
|2 cups||Fresh bread crumbs|
|½ cup||Chopped fresh Italian parsley|
|1 tablespoon||Dijon-style mustard|
|1 teaspoon||Dried thyme|
|Salt and pepper; to taste|
|½ cup||Light cream; scalded|
|8 slices||Firm white bread crusts trimmed, diced|
|8 ounces||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.
Yield: 6 to 8 servings.
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.