Preheat the oven to 100 °C and heat a plate.
For the farce, grind minced meat and egg white in a cutter. Leave to cool for half an hour.
Stir in the cream, the vegetable cubes and the chives. Season with pepper, salt, curry and cayenne pepper.
Spread out the cutlets and gently flatten them with the rolling pin between the transparent foil. Spread thinly with the farce. Roll up and press the end smooth.
Season the veal rolls lightly with salt and season with pepper. Roast in portions in hot olive oil, cap side down, for about two minutes; they may still be slightly pink on top. Do not turn the rolls to the other side while roasting or they will unroll! While frying, add butter, let it melt and baste the rolls with it a few times. Put them on the preheated plate and keep them warm in the 100 °C stove.
For the sauce, add the gravy, the veal stock and the Madeira and simmer until half done. Strain through a fine sieve.
Shortly before serving, set the oven to grill setting 250 °C and bake the veal rolls in the upper third of the oven for another one and a half to two minutes. Remove, cut in half, arrange on warmed plates and pour the sauce around them.
Our tip: Always use fresh chives if possible!