|
In a medium size bowl, mix ground meat with eggs, ¾ cup bread crumbs, salt, pepper and nutmeg.
Place a plastic film on a work surface y spread the chicken mixture on top, forming a rectangle 12 x 9 inches (25 x 18 cm). Sprinkle peas, kernels and parsley. Roll meat into a cylinder. With the remaining crumbs, bread roll on all sides. Twist plastic film on both sides and refrigerate for 1 hour.
Pour oil in a skillet and brown chicken roll. Remove roll from skillet.
In a medium-size pan pour 2 tablespoons oil and sauté onion and leek. Do not brown. Add chicken stock, port wine and boil for a few minutes. Add watercress. Mix well. Remove pan from fire and blend or process mixture. Force through a strainer. Season to taste. Return leek and watercress mixture to a pan or deep skillet, place chicken roll and boil for 1 ½ hour. Remove meat from skillet. Add cream to sauce and correct seasoning.
Cut chicken roll in slices and serve with sauce.
|
