Mock Chicken - Forlorne kyllinger

Slices of veal are laid on a board and beaten flat. A few bunches of parsley are plucked from the stalk and mixed with cold butter. Put a lump of this mixture on each slice of meat. Roll each slice together and bind with cotton thread. Dip in flour and fry brown in an iron pot with a big lump of butter. When the "chickens" are fried to a nice brown, cover the pot and let them simmer slowly for ¾ of an hour. Then pour some boiling cream over. If the color is not satisfactory add a little browning. Let the sauce boil down. Remove the thread and place the dainty birds on a dish with the sauce poured over. Serve with boiled potatoes.