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Veal Roulades I (paupiettes de veau)

Erken's veal roulades I from 1914: pounded veal slices filled with meat forcemeat, parsley and parboiled celeriac, rolled and tied, browned in butter and simmered 20–30 min. Served with a brown cream sauce with wine and cayenne, garnished with stuffed tomatoes and fried potatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 213 (falt i det fri)

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About the dish

Veal roulades — "paupiettes de veau" — belong to the French-inspired bourgeois cooking Erken conveyed in "Stor kokebok" (1914). The arrangement with stuffed tomatoes and cress shows the garnishing tradition of the time.

How to make it

  1. 1

    Pound the meat

    Cut the veal into slices and pound them well flat.

  2. 2

    Parboil the celeriac

    Clean and finely chop the celeriac and give it a quick boil in boiling water.

  3. 3

    Add the filling

    Lay about 2 tsp meat forcemeat lengthwise along each slice. Sprinkle over finely chopped parsley, celeriac and mixed salt and pepper.

  4. 4

    Roll and tie

    Roll the slices up and tie them with thin string.

  5. 5

    Brown and simmer

    Brown 50 g butter lightly in a pan, brown the roulades, pour on the water and let it simmer gently until the meat is tender, 20–30 minutes.

  6. 6

    Make the sauce

    Brown 35 g butter, stir in the flour, thin with the strained stock, add cream, cayenne and sugar and let the sauce simmer 5 minutes. Take it off the heat and stir in the wine; season with salt.

  7. 7

    Serve

    Remove the string, cut the roulades into slices and place them on a flat platter with the sauce around. Garnish with tomatoes filled with peas, small tufts of cress and fried potatoes.

Changes from the original

Deciliters and grams are kept in modern form; "1 to 2 del. water" is set at 1.5 dl. The amount of wine, which was unclear in the original print, is interpreted as ½ dl. A dessertspoon of forcemeat per slice is estimated at about 2 tsp.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 242) → Modernised~80% of the text changedremovedadded
(Paupiettes de veau.) 1 kg. kalvekjøtt, bog kg kalvekjøtt (bog eller lår lår). 250 g kjøttfarse (til fyll). 2 spiseskjeer persille 250 gr. kjøttfarse 50 gr. smør (finhakket). 1 liten stk sellerirot (liten, renset og finhakket). 50 g smør (til bruning). 1 teskje salt ½ salt. 0,33 teskje pepper 1 å 2 dl. pepper. 1,5 dl vann. Saus: 35 gr. g smør (til sausen). 10 gr. g hvetemel (til sausen). kraft ½ dl. (den silte stekekraften). 0,5 dl vin (hvitvin eller madeira). 1 dl. fløte i dl fløte. 1 knivsodd kajenne i—sukker. Kjøttet skjæres i skiver, bankes godt. På hvert stykke legges langsefter ca. cayennepepper. 1 dessertskje kjøttfarse; derover strøes den finhakkede persille, knivsodd sukker. Skjær kalvekjøttet i skiver og bank dem godt flate.. Rens og finhakk sellerirota og gi den rensede, fint hakkede selleri, som først har fått et opkok oppkok i kokende vann, det blandede pepper vann.. Legg ca. 2 ts kjøttfarse på langs av hver skive. Strø over finhakket persille, selleri og salt. — Stykkene rulles blandet salt og pepper.. Rull skivene sammen og omvindes bind dem med en tynn hyssing. Smøret brunes hyssing.. Brun 50 g smør lett på i panne, heri brunes kjøttet, påhelles vannet, småsurrer brun rulettene, hell på vannet og la det småsurre til kjøttet er mørt, 20–30 minutter. — Til sausen brunes smøret, irøres minutter.. Brun 35 g smør, rør inn melet, spes spe med den silte kraft, tilsettes kraften, tilsett fløte, kajenne cayenne og sukker, småkoker sukker og la sausen småkoke 5 minutter. Tas Ta den av varmen, irøres vinen varmen og salt efter smak. Hyssingen tas av ruladhesene, der skjæres rør inn vinen; smak til med salt.. Fjern hyssingen, skjær rulettene i skiver og anrettes legg dem på et flatt fat med sausen omkring. Serveres rundt. Pynt med tomater, tomater fylt med erter, små buketter av karse samt og stekte poteter.

Note on Modernised

Desiliter og gram er beholdt i moderne form; «1 á 2 del. vand» er satt til 1,5 dl. Vinmengden, som var utydelig i originaltrykket, er tolket som ½ dl. Dessertskje farse per skive er anslått til ca. 2 ts.

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Frequently asked questions

Which part of the veal should I use?
The recipe specifies 1 kg veal from the shoulder or leg. The meat is cut into slices and pounded well before it is filled and rolled.
How long should the roulades simmer?
The meat is browned in butter, 1–2 dl water is added and it simmers gently until tender, 20–30 minutes. The total time with preparation is about 80 minutes.
What does the filling consist of?
250 g meat forcemeat (about 1 dessertspoon per slice), 2 tablespoons finely chopped parsley, finely chopped celeriac first given a quick boil in boiling water, plus salt and pepper. The rolls are tied with thin string.
What is in the sauce?
35 g butter and 10 g wheat flour are browned, and it is thinned with stock, ½ dl wine and 1 dl cream, flavored with a pinch of cayenne and a pinch of sugar.

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