Lightly sauté the green onions in butter. Mix the green onion, garlic, veal mince, ginger and egg well, season with salt and pepper. If the quantity is too wet, mix in a little white bread crumbs, which will absorb the liquid. Coat the veal steaks with the mixture and roll up carefully. Secure with kitchen string or wooden chopsticks. Turn the veal roulades in flour to the other side. In an ovenproof dish, heat butter at a gentle temperature and lightly sweat diced onion, carrot and celery for about 2 minutes. Place the veal roulades in the mold and lightly brown all around, dusting with flour a second time. Then add the veal stock, white wine and star anise. Put the lid on the form and cook in the heated oven at 150 degrees for about 45 to 60 minutes. Then remove from the oven, mix in the whipped cream and add the chopped parsley. Arrange the veal roulades on hot plates and pour the sauce over each one. Serve with mashed potatoes and green vegetables.