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Kjøttretter

2 recipes · Varme og kolde smaaretter

2 kjøttretter recipes from the “Big Cookbook,” in the varme og kolde smaaretter category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Beef Tongue with Fried Egg (langue de bœuf aux œufs)

    Warm small dish from Erken 1914: a thick slice of boiled, salted and smoked beef tongue per person, topped with a fried egg and ringed with butter-sautéed asparagus beans.

  • Tongue in aspic (meat jelly)

    Cold party dish from Erken 1914: slices of cooked salted tongue garnished with cooked root vegetables and parsley, set in clarified meat jelly made from stock, gelatin, egg white, eggshell, scraped raw meat and lemon juice. Sets overnight and is served on a rice base or around Italian salad.