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Mock Veal Chickens

Veal roulades from Erken's Stor kokebok (1914): thin slices of veal are pounded, filled with parsley butter, salted and peppered, rolled and tied, browned in butter and gently braised 1 hour under a lid in 3 dl cream and 1 dl meat stock. Served in the reduced, smooth sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 210 (falt i det fri)

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About the dish

"Mock chickens" are meat rolls of veal that imitate small birds - a classic in Norwegian cookbooks around 1900. Erken has them simmer tender in cream and stock, so the sauce reduces to a full-bodied, smooth gravy.

How to make it

  1. 1

    Pound the meat

    Cut the veal into thin slices and pound them lightly flat.

  2. 2

    Make the parsley butter

    Mix finely chopped, cleaned parsley with room-temperature butter.

  3. 3

    Roll and tie

    Place a small spoonful of parsley butter on each slice of meat, sprinkle with salt and pepper, roll the slices up and tie them with thread.

  4. 4

    Brown the rolls

    Brown the rolls in butter in a pot.

  5. 5

    Braise until tender

    Thin with cream and meat stock, put on a lid and let simmer gently for about 1 hour.

  6. 6

    Reduce the sauce and serve

    Remove the thread. Reduce the sauce well until it is smooth and full-bodied, and serve the "chickens" in the sauce.

Changes from the original

Deciliters are used for "del." Amounts of butter and parsley have been made concrete (the original gives them without measures). Pepper has been listed among the ingredients since it is used in the method. Cotton thread/twine is recommended for tying the rolls, or alternatively toothpicks.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 210) → 1949 (korrekturlest, s. 240)~47% av teksten endretfjernetlagt til
Forlorne kalvekyllinger. 2 kg. kalvekjøt kalvekjøtt persille salt pepper smør 3 del. fløte 1 del. kjøtkraft. 3/4 l. kjøttkraft. Kjøttet skjæres tvers over trevlene i tynde tynne skiver, bankes let, lett, og paa på hver skive lægges legges en liten ske skje sammenblandet, renset persille og smør, saltes og pepres, rulles sammen, ombindes med traad. tråd. Brunes i smørret, paaspædes smøret, påspes fløten og kraften. Smaasurrer Småsurrer under lok lokk 1 time. Traaden tages Tråden tas av, og kyllingerne kyllingene serveres i den sterkt indkokte, innkokte, jevne saus.

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Frequently asked questions

Why are they called "veal chickens" when there is no chicken in them?
The name refers only to the shape: thin slices of veal are rolled up with parsley butter and tied with thread, so the rolls resemble small birds. The recipe is from Henriette Schonberg Erken's Stor kokebok (1914), p. 210.
How long should the rolls cook?
The rolls are browned in butter, thinned with 3 dl cream and 1 dl meat stock, and simmer gently under a lid for 1 hour. Total time with preparation is around 100 minutes.
What is the filling, and how do the rolls hold their shape?
The filling is a small spoonful of mixed cleaned parsley and butter on each slice, with salt and pepper. The slices are pounded lightly, rolled up and tied with thread; the thread is removed before serving.
How are they served?
In the well-reduced, smooth sauce from the cooking - the cream and stock are reduced until thick enough to serve as a sauce.

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