Erken 1914: beef slices browned in butter with chopped mushroom, brushed with meat glaze, arranged in a ring around creamed spinach with béarnaise sauce enriched with meat glaze poured around.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 175 (falt i det fri)
From the meat chapter of Henriette Schønberg Erken's Stor kokebok (1914), in the series of French-inspired beef dishes that shows how the Norwegian bourgeois kitchen took up restaurant-style plating.
Cut the meat
Cut the meat into slices and season with salt and pepper.
Brown the steaks
Brown the slices in the butter together with the chopped mushroom and the seasoning.
Brush
Once the pieces are cooked through, brush them over with meat glaze.
Plating
Arrange the steaks in a ring around the creamed spinach on the platter.
Sauce
Stir a little meat glaze into the béarnaise sauce and pour it around the steak.
Measures are converted to modern Norwegian units (deciliters, grams, tablespoons), "bifkjøt" is interpreted as beef tenderloin/striploin, and the method is split into numbered steps. Béarnaise sauce and creamed spinach are mentioned as accompaniments without their own quantities, as in the original.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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