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)
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).
Pound the meat
Cut the veal into slices, pound them thin and sprinkle over a little salt.
Fill and roll
Lay forcemeat of fowl or other game on the slices, roll them up and wrap slices of pork around them.
Fry
Fry the roulades in butter over low heat and baste them often with the jus.
Serve
Serve the roulades with mushroom sauce.
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.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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Note on Modernised
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.
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