Preparation:

Preheat oven to 425° F.

If roast is long and thin, fold narrow ends under and tie. If roast is flat and wide, tie crosswise in 2 or 3 places to form a rounder roast. (Finished shape should be about 7 X 3 1/2-inches.) Place meat on a rack in a shallow roasting pan. Roast for 35 minutes. Remove from pan (remove strings if tied). Refrigerate about 10 minutes to cool surface.

Meanwhile, for pastry, combine flour and 1/8 tsp salt. Cut in the shortening until pieces are the size of small peas. Combine egg yolk and water. Add to flour mixture, tossing with a fork till all is moistened. (If necessary, add 1 or 2 Tbsp additional water to moisten.) Form into a ball.

On a floured surface, roll dough into a 14 x 12-inch rectangle. Spread pastry with pate` to within 1 1/2-inches of edges. Center meat atop pastry. Loosely wrap pastry around meat, overlapping long sides. Brush edges with beaten egg white and seal. Place seam side down in a greased shallow baking pan. Reroll any trimmings to make cutouts. Place cutouts on pastry-covered meat. Brush remaining egg white over pastry.*

Bake about 25 minutes or till pastry is golden and meat is done to desire taste. Serve with Bordelaise Sauce. If desired, garnish with parsley sprigs.

Preparation:

Bring to boil; reduce heat. Simmer for 15 to 20 minutes. Remove bay leaf. Stir together 3 Tbsp softened margarine or butter and 2 Tbsp all-purpose flour. Add to wine mixture. Cook and stir till thick and bubbly. Cook and stir for 1 minute more. Stir in 1 Tbsp snipped parsley.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

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