Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Meat roulades with parsley

Meat roulades with parsley from Erken's Stor kokebok (1914): a forcemeat of beef and pork ground four times, thinned with milk, shaped into patties with a parsley filling, rolled, browned in butter and poached 20 minutes in stock.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 182 (falt i det fri)

Be the first to rate

About the dish

From the chapter on meat-forcemeat dishes in 'Stor kokebok' (1914). The recipe shows the era's use of ground meat, ground several times to get a firm, binding forcemeat, and Maggi bouillon cubes, which were a modern convenience in Erken's day.

How to make it

  1. 1

    Grind the forcemeat

    Run the meat, pork and salt together four times through a meat grinder into a fine, even forcemeat.

  2. 2

    Mix in

    Stir in the potato starch, pepper and ginger, and thin the forcemeat with the milk a little at a time. Work the forcemeat well.

  3. 3

    Shape the roulades

    Shape the forcemeat into round, flat patties. Place finely chopped parsley in the middle, fold the meat in from three sides and roll up into neat roulades.

  4. 4

    Brown

    Brown the roulades in the butter in a pan until they have a nice color on all sides.

  5. 5

    Poach until tender

    Add ½ liter meat stock, or water with two bouillon cubes. Let the roulades poach gently under a lid for 20 minutes.

  6. 6

    Serve

    Serve the roulades with the pan juices, boiled potatoes and vegetables.

Changes from the original

Amounts are converted to modern measures (1 deciliter milk, ½ liter stock). 'Pork' is specified as fresh, fatty pork belly, and 'meat' as lean beef. Unspecified spice amounts are estimated. Bouillon cubes are kept as an optional addition to the stock.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 182) → 1949 (korrekturlest, s. 212)~38% av teksten endretfjernetlagt til
1/2 ½ kg. kjøt kjøtt 100 gr. flesk 1 spiseske spiseskje salt pepper ingefær 1 spiseske spiseskje potetesmel 1 ½ del. melk persille 100 gr. smør. Kjøt, Kjøtt, flesk og salt males sammen 4 ganger, tilsættes tilsettes melet og krydderierne, spædes krydderiene, spes med melken. Dannes til runde kaker; finhakket persille lægges legges i midten, og kjøttet indbrettes innbrettes fra 3 kanter, rulles derefter sammen. Brunes i smørret smøret og smaatrækker småtrekker i 20 minutter, idet man tilsætter 1/2 tilsetter ½ l. kraft eller vand vann og 2 maggi-buljongterninger. buljongterninger.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the roulades poach?
They are browned first in the butter and then poach gently for about 20 minutes with 1/2 liter stock or water plus 2 bouillon cubes. The total time including preparation is about 55 minutes.
Why is the meat ground four times?
Meat, pork and salt are ground together four times to get a fine, cohesive forcemeat that holds its shape when the patties are rolled around the parsley.
What are the ingredients?
1/2 kg meat, 100 g pork, 1 tablespoon salt, pepper, ginger, 1 tablespoon potato starch, 1 deciliter milk, parsley and 100 g butter for browning.
How are the roulades shaped?
The forcemeat is shaped into round patties, finely chopped parsley is placed in the middle, the meat is folded in from three sides and then rolled up.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!