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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)

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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.

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Time machine – what changed?

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

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

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.

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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.

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