Stuffed Veal Roulade With Crabmeat

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Ingredients

6 (3-ounce) veal (pounded thin)

6 ounces ground veal

6 ounces ground pork

2 ounces heavy cream

1 egg

1 tablespoon fresh tarragon, chopped

1 tablespoon fresh parsley, chopped

8 ounces backfin crabmeat, picked well

Salt and pepper to season

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