Wash the spinach. Place the leaves in a sieve and pour boiling water over them. Rinse them in cold water and allow them to drain. Beat the veal escalopes as flat as possible, sprinkle them with salt and pepper and lay the spinach leaves on top. Arrange half of the crab sticks or crab flakes over the spinach on the escalopes. Sprinkle with the dill. Roll the meat round to form firm rolls and secure with a cocktail stick. Divide the rest of the crab into small pieces and put to one side. Heat the butter until it is golden brown and use this to fry the rolls until they are light brown all over, but no longer than 1 minute. Remove the veal escalopes from the pan and keep them warm. Add the wine and the stock cube to the braising juices.

Return the meat rolls to the pan and allow them to cook for 5 minutes until done. In the meantime, warm the plates. Arrange the veal escalopes on the warm plates. Mix the cornstarch with 2 tbsp. of water. Stir the heavy cream into the braising juices. Bind the sauce with the cornstarch mixture. Stir in the redcurrant jelly or blueberry jam, together with the crab and shrimps. In the meantime, roast the sliced almonds in a dry frying pan. Serve a little sauce alongside the veal escalopes on the plates and sprinkle with the almonds.

Tips:
* Replace the veal escalopes with slices of veal roast.
* Use 1½ dl. stock and ½ dl. aquavit instead of 2 dl. white wine.