In a 1 to 1 1/2 quart saucepan, bring the cold water to a boil.
Add the quartered potato and boil 1 to 15 minutes or until tender. Drain and mash with a fork.
In a small frying pan, melt 2 tablespoons butter. When
the foam subsides, add the onions and cook 7 or 8 minutes stirring frequently until they are soft and transparent but not brown.
Scrape the onions into a large mixing bowl and add the mashed potato, ground veal, bread crumbs, cream, water, salt, pepper, egg, parsley and cornstarch.
Mix well then refrigerate for at least 1 hour.
Brush a large wooden pastry board (or another hard, smooth surface) with water and pat or roll out the mixture into a 16 inch x 16 inch square
about 1/8 inch thick.
Your hands or the rolling pin should be moistened
with water to prevent the meat mixture from sticking.
With a pastry wheel or small, sharp knife, cut the rectangle of meat into 16 squares of 4 x4 inches each.
Put a thin layer of leek slices (about 1 1/2 teaspoons) on each square.
With the aid of a knife, or better still, an icing spatula, roll up each square, jelly-roll fashion.
Ideally they should now be chilled but may, if necessary, be cooked immediately.
Heat 2 tablespoons butter in a heavy skillet. When the foam subsides, add the roulades, four at a time, turning them gently with a spatula so that they
brown on all sides.
When they are a rich brown, set them aside on a
heated platter in a 2 degree F oven.
Repeat the process, adding 2 tb fresh
butter for every 4 roulades.
Pour 1/4 cup heavy cream into the empty pan and boil it rapidly for 3 to 5 minutes, until it thickens, meanwhile scraping up the browned bits in the pan with a rubber spatula or wooden spoon.
Taste for seasoning adding salt as needed and pour over roulades.
If you must, cover the platter with foil and keep warm in a 2 degree F oven for not more than 15 minutes.
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