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Beef Patties (Bifkarbonade)

Bifkarbonade beef patties from Erken 1914: 1 kg beef shoulder, 500 g veal, and 250 g suet ground 4 times, mixed with browned onion, salt, pepper, sugar, and 3 egg yolks, with 3 stiffly beaten egg whites folded in. Shaped into round patties or square pieces and fried in browned butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 180 (falt i det fri)

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About the dish

"Bifkarbonade" is a finer patty of beef and veal, lightened with stiffly beaten egg white. Erken suggests both round patties and square cut pieces — a decorative presentation for party fare.

How to make it

  1. 1

    Grind the meat

    Cut the beef, veal, and suet into small pieces and grind everything 4 times.

  2. 2

    Mix the batter

    Stir in the lightly browned onion, salt, pepper, sugar, and the 3 egg yolks. Mix well.

  3. 3

    Fold in the egg whites

    Beat the egg whites until stiff and gently fold them into the mixture at the end.

  4. 4

    Shape the patties

    Shape round patties, or spread the mixture a finger thick on a moistened board and cut out square pieces.

  5. 5

    Fry

    Fry the patties in browned butter in a pan until cooked through and nicely browned.

Changes from the original

Quantities have been converted to grams and modern units; "knivsod" written as a knife tip, "stiffly whipped egg whites" as stiffly beaten egg white. The method has been split into steps in modern Norwegian.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 180) → 1949 (korrekturlest, s. 209)~80% av teksten endretfjernetlagt til
Biffkarbonade 1 kg. oksekjøt, oksekjøtt, bog ½ 1/2 kg. kalvekjøt ¼ kalvekjøtt 1/4 kg. nyretalg 3 egg 1 teske teskje hakket løk 1 teske — pepper 1 knivsod knivsodd sukker salt 100 gr. smør Kjøttet skjæres smaat og smør. Det opskårne kjøtt males 4 ganger, tilsættes den let brunede løk, salt, pepper, sukker tilsettes flesket, som er skåret i små terninger, og 3 eggeblommer; alt blandes vel den hakkede agurk. Melken spes i litt efter litt; tilsist has potetesmel og irøres tilsidst de stivvispede eggehviter. krydderiene i. Dannes til runde kaker, runde, litt store, ikke for tykke biffkaker, som stekes i smør eller deigen strykes fingertykt ut over en vætet fjæl, fett ved hurtig varme. Løk og kakerne agurk skjæres ut i firkantede spidser. Stekes paa pande skiver, stekes i brunet smør. smør eller fett og legges op på biffen. Serveres med grønnsakstuing, salat eller stekte tomater.

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Frequently asked questions

Which cuts of meat are used in bifkarbonade?
1 kg of beef shoulder, 1/2 kg of veal, and 1/4 kg of beef suet. The meat is cut up small and ground 4 times.
Why are the eggs separated?
The egg yolks are mixed into the mixture along with onion, salt, pepper, and sugar, while the stiffly beaten egg whites are folded in last — this gives lighter, airier patties.
How are the patties shaped and fried?
Shaped into round patties, or the mixture is spread a finger thick over a moistened board and cut into square pieces. Fried in a pan in browned butter (100 g).
Where does the recipe come from?
From Henriette Schønberg Erken's Great Cookbook (1914), p. 180. It is intended for 8 servings and takes about an hour.

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