Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Cauliflower pâté with ox tongue

Cooked cauliflower covered with an egg and cream mixture, baked in a water bath and served with boiled ox tongue and small tomatoes filled with peas. From Erken's Stor kokebok (1949), p. 225.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 225 (falt i det fri)

Be the first to rate

About the dish

The dish sits in the meat chapter because it is served with boiled ox tongue, hot or cold.

How to make it

  1. 1

    Fill the mould

    Put the cooked cauliflower in a greased mould, preferably a rather tall one.

  2. 2

    Egg mixture

    Whisk the eggs with pepper, a little salt and possibly a little grated nutmeg. Whisk in the boiling cream and pour over the cauliflower.

  3. 3

    Bake in a water bath

    Lay greased paper over the mould. Cook in a water bath in the oven for ¾ to 1 hour.

  4. 4

    Serve

    Turn out onto a warm dish and sprinkle with finely chopped parsley. Arrange small tomatoes filled with peas around it, alternating with small cauliflower florets. Lay slices of the boiled tongue on each side and drizzle about 50 g light brown butter over the tongue.

  5. 5

    Note

    Note: the egg mixture must be fully set all the way through in the water bath before serving.

Changes from the original

Cream-milk is given as 4.5 dl (original: 4½ del.). Nutmeg stays optional as in the text. Boiled tongue and tomatoes are listed without quantity.

In stores now

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

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

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 225) → Modernised~77% of the text changedremovedadded
1 stort stk blomkålhode oksetunge, salt (stort, kokt). oksetunge (kokt i saltet vann, varm eller kald). 5 egg salt, pepper 4½ del. stk egg. salt. pepper. muskat (revet, eventuelt litt). 4,5 dl fløtemelk (kokende). 1 spiseskje ss hakket persille persille. tomater (små, fylt med erter). erter. Den blomkålknopper (små, kokte). 50 g smør (ca., lysebrunt). Legg den kokte blomkål legges blomkålen i en smurt form, helst en litt høi form. Eggene vispes høy form.. Visp eggene med pepper og pepper, litt salt, mulig salt og eventuelt litt revet muskat, muskat. Visp den kokende fløtemelk vispes fløtemelken i og helles hell over blomkålen. Koker blomkålen.. Legg et smurt papir over formen. Kok i vannbad i ovnen i ¾ å til 1 time. Et smurt papir legges over formen. Hvelves time.. Hvelv på et varmt fat, fat og strø finhakket persille strøes over, omkring settes over. Sett små tomater fylte fylt med erter og avvekslende omkring, vekselvis med små blomkålknopper. Den Legg skiver av den kokte salte tunge — varm eller kold — legges tungen på hver side. Ca. side og drypp ca. 50 gr. g lysebrunt smør dryppes på tungeskivene. over tungen.. Merk: Eggemassen må stivne helt gjennom i vannbadet før servering.

Note on Modernised

Fløtemelk er skrevet som 4,5 dl (originalen: 4½ del.). Muskat er beholdt som valgfritt, som i teksten. Kokt tunge og tomater står i ingredienslisten uten mengde.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long is the cauliflower pâté baked?
It cooks in a water bath in the oven for ¾ to 1 hour, with greased paper over the mould.
What is it served with?
Boiled ox tongue, hot or cold, small tomatoes filled with peas and small cauliflower florets.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!