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

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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