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Veal rolls with bacon and mushrooms

Thin slices of veal are filled with a stuffing of fat pork, mushrooms and parsley, rolled, tied, browned in butter and simmered in stock with cream, served with vegetables. From Erken's Stor kokebok (1949), p. 492.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 492 (falt i det fri)

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About the dish

A classic veal roll where the pork stuffing gives richness and flavour; the sauce is made directly in the pan.

How to make it

  1. 1

    Make the stuffing

    Mix the chopped pork, finely cut mushrooms and chopped parsley with a little salt and pepper. Stir together with the egg yolk.

  2. 2

    Roll

    Put a little stuffing on each slice of veal, roll up and tie.

  3. 3

    Brown and make the sauce

    Brown the rolls well in butter. Sprinkle with a little flour and thin with ½ l stock or boiling water. Let it cook and finally stir in a little cream.

  4. 4

    Serve

    Serve the rolls in the sauce with vegetables, for example leek.

Changes from the original

The title is corrected from "Kalveruladene" to "Kalverulader". The ditto mark in the original (flesk, 100 g) is read as grams. Cooking time is not given in the text.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 492) → Modernised~76% of the text changedremovedadded
400 gr. g kalvekjøtt (i forholdsvis tynne skiver). 100 » g flesk (hakket). champignons (finskåret; mengde oppgis ikke). persille salt, (hakket). salt (litt). pepper (litt). 1 eggeplomme stk eggeplomme. 50 gr. g smør. Det hakkede hvetemel (litt, til å strø). 0,5 l kraft eller kokende vann. fløte (litt, til slutt). purre (til servering). Bland hakket flesk, finskåren finskåret champignons og hakket persille tilsettes med litt salt og pepper og røres pepper. Rør sammen med eggeplommen. Kalvekjøttet skjæres i forholdsvis tynne skiver, og eggeplommen.. Legg litt farse på hver skive legges litt farse, rulles kalvekjøttskive, rull sammen og bindes om. Disse brunes bind om.. Brun rulladene godt i smør, strøes med smør. Strø over litt mel, spes mel og spe med ½ l. l kraft eller kokende vann, sist vann. La det koke, og rør til slutt inn litt fløte. Serveres fløte.. Server rulladene i sausen og med grønnsaker, purre f. eks. for eksempel purre.

Note on Modernised

Tittelen er rettet fra «Kalveruladene» til «Kalverulader». Gjentakelsestegnet i originalen (flesk, 100 g) er lest som gram. Koketid er ikke oppgitt i teksten.

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Frequently asked questions

What are the rolls tied with?
The text only says they are tied; use kitchen string.
What is it served with?
Vegetables, for example leek.
What is the sauce thinned with?
½ l stock or boiling water, and a little cream at the end.

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