Veal roulades

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration XI. Kjødretter, s. 74 (falt i det fri)

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1
Fill the meat
Cut the meat into slices and beat them well. Lay about 1 dessertspoon of meat forcemeat lengthwise on each piece and sprinkle over the finely chopped parsley, the parboiled, finely chopped celeriac, pepper and salt.
2
Roll and brown
Roll the pieces up and tie them with thin string. Lightly brown the butter in a pan and brown the meat in it. Pour in the water and simmer until the meat is tender, 20–30 minutes.
3
Make the sauce
Brown the butter for the sauce, stir in the flour and thin with the strained stock. Add the cream, cayenne and sugar and simmer for 5 minutes. Take off the heat and stir in the wine and salt to taste.
4
Arrange
Remove the string from the roulades and cut them into slices. Serve on a flat dish with the sauce around. Garnish the dish with tomatoes filled with peas, small bunches of cress and fried potatoes.