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Veal Roulades II (paupiettes de veau)

Erken's veal roulades II from 1914: thin, salted veal slices filled with a forcemeat of fowl or game, rolled and wrapped in slices of pork, fried slowly in butter with basting jus. Served with mushroom sauce. The original lacks quantity indications.

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

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About the dish

A finer variant of the veal roulades, in which the filling is a forcemeat of fowl or other game. Erken places it right after version I in the veal chapter of "Stor kokebok" (1914).

How to make it

  1. 1

    Pound the meat

    Cut the veal into slices, pound them thin and sprinkle over a little salt.

  2. 2

    Fill and roll

    Lay forcemeat of fowl or other game on the slices, roll them up and wrap slices of pork around them.

  3. 3

    Fry

    Fry the roulades in butter over low heat and baste them often with the jus.

  4. 4

    Serve

    Serve the roulades with mushroom sauce.

Changes from the original

The original has no separate ingredient list; the quantities are therefore left without estimate (0) and drawn from the method. The method is divided into steps and modernized linguistically; "flesk" is given as thin slices of bacon/side pork.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 213) → Modernisert~85% av teksten endretfjernetlagt til
Kjøttet skjæres kalvekjøtt (skåret i tynne skiver). salt (til å strø over). fuglefarse eller farse av annet vilt (til fyll). flesk (tynne skiver til omvikling). smør (til steking). sjampinjongsaus (til servering). Skjær kalvekjøttet i skiver, bankes tyndt ut, strøes med bank dem tynne og strø over litt salt. Over kalveskiverne lægges fuglefarce eller farce salt.. Legg farse av andet vildt; kalveskiverne rulles fugl eller annet vilt på skivene, rull dem sammen og omvikles med fleskeskiver. Stekes vikle fleskeskiver rundt.. Stek rulettene i smør over svak varme og dryppes drypp dem ofte over med skyen. Serveres skyen.. Server rulettene med champignonsaus. sjampinjongsaus.

Note til Modernisert

Originalen har ingen egen ingrediensliste; mengdene er derfor uten anslag (0) og hentet fra fremgangsmåten. Fremgangsmåten er delt i trinn og modernisert språklig; «flesk» er angitt som tynne skiver bacon/sideflesk.

Community interpretations

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Frequently asked questions

What are veal roulades II filled with?
Fowl forcemeat or forcemeat of other game. The veal slices are rolled up around the forcemeat and wrapped in slices of pork (bacon/cured pork).
How are the roulades fried?
In butter over low heat, and they are basted often with the jus from the pan. Allow around an hour in total including preparation.
What is served with it?
Mushroom sauce. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 213, calculated for 4 servings.
How are the veal slices prepared?
The meat is cut into slices, pounded thin and sprinkled with a little salt before the forcemeat is laid on.

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