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.

In the well-reduced, smooth sauce from the cooking - the cream and stock are reduced until thick enough to serve as a sauce.

Mock Veal Chickens

Name: Mock Veal Chickens
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2 kg veal (in thin slices, e.g. from the leg or loin); 1 bunch parsley (finely chopped, about 4 tablespoons); 75 g butter (half for the filling, half for browning); 2 tsp salt; 0.5 tsp pepper; 3 dl cream; 1 dl meat stock

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
Pound the meat
Cut the veal into thin slices and pound them lightly flat.
2
Make the parsley butter
Mix finely chopped, cleaned parsley with room-temperature butter.
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
Brown the rolls
Brown the rolls in butter in a pot.
5
Braise until tender
Thin with cream and meat stock, put on a lid and let simmer gently for about 1 hour.
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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 210)~90% of the text changedremovedadded

Forlorne kalvekyllinger. 2 ~~kg kalvekjøtt (i tynne skiver, f.eks. av lår eller kam). 1 potte~~ kg. kalvekjøt persille ~~(finhakket, ca. 4 spiseskjeer). 75 g~~ salt pepper smør ~~(halvparten til fyllet, halvparten til bruning). 2 ts salt. 0,5 ts pepper.~~ 3 ~~dl fløte.~~ del. fløte 1 ~~dl kjøttkraft. Skjær kalvekjøttet~~ del. kjøtkraft. Kjøttet skjæres i ~~tynne skiver~~ tynde skiver, bankes let, og ~~bank dem lett flate.. Bland finhakket, renset persille med romtemperert smør.. Legg~~ paa hver skive lægges en liten ~~skje persillesmør på hver kjøttskive, strø over salt~~ ske sammenblandet, renset persille og ~~pepper, rull skivene sammen~~ smør, saltes og ~~bind dem~~ pepres, rulles sammen, ombindes med ~~tråd.. Brun rullene i smør~~ traad. Brunes i ~~en gryte.. Spe med fløte og kjøttkraft, legg på lokk~~ smørret, paaspædes fløten og ~~la småsurre i ca.~~ kraften. Smaasurrer under lok 1 ~~time.. Ta av tråden. Kok sausen godt inn til den er jevn og fyldig,~~ time. Traaden tages av, og ~~server kyllingene~~ kyllingerne serveres i ~~sausen.~~ den sterkt indkokte, jevne saus.

Note on Modernised

Desiliter er brukt for «del.». Mengder smør og persille er konkretisert (originalen oppgir dem uten mål). Pepper er ført opp i ingredienslisten siden det brukes i fremgangsmåten. Bomullstråd/hyssing anbefales til å binde rullene, alternativt tannpirkere.

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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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