Why are the egg whites folded in stiff?

Stiffly whipped egg whites make the patty mixture airy and light, a finer version than the ordinary beef patty.

It is the firm fat around the kidneys of cattle, which adds juiciness and flavour to the ground meat.

Biffkarbonade (beef patties)

Erken & Caroline Steen (1900): beef and veal with kidney suet ground four times, mixed with lightly browned onion, spices, sugar and egg yolks, made light with stiffly whipped egg whites, shaped into cakes and fried in browned butter.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 156 (falt i det fri)

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About the dish

En finere karbonade av okse- og kalvekjøtt med nyretalg, gjort luftig med innvendte, stivpiskede eggehviter. Erken & Caroline Steen løfter her hverdagskarbonaden til en mer forseggjort rett.

How to make it

1
Grind the meat
Cut the beef, veal and suet small and grind everything four times.
2
Mix the mixture
Add the lightly browned onion, salt, pepper, sugar and 3 egg yolks. Mix everything well together.
3
Fold in the egg whites
Whip the egg whites stiff and fold them in gently at the end.
4
Shape and fry
Shape round cakes, or spread the mixture a finger's thickness over a moistened board and cut out square points. Fry in a pan in browned butter.

Changes from the original

Mengder omregnet til metrisk (½ kg kalv, ¼ kg talg). «Knivsod» beholdt som knivsodd. Egg delt i plomme og hvite slik teksten beskriver.

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Frequently asked questions

Why are the egg whites folded in stiff?: Stiffly whipped egg whites make the patty mixture airy and light, a finer version than the ordinary beef patty.
What is kidney suet?: It is the firm fat around the kidneys of cattle, which adds juiciness and flavour to the ground meat.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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