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Entrecôtes à la grand chef

Entrecôtes à la grand chef are fried slices of sirloin, laid alternately with ox tongue and goose liver, sprinkled with truffles and topped with Madeira sauce, served with peas and cut root vegetables. From Erken's Stor kokebok (1949), p. 206.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 206 (falt i det fri)

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About the dish

The dish belongs among the finest meat dishes of the grand kitchen, with costly accompaniments such as goose liver and truffles. It shows how the book also covers great French cooking.

How to make it

  1. 1

    Cut the meat

    Cut the meat from the bone and slice it across into slices about 3 cm thick.

  2. 2

    Tongue and liver

    Slice the tongue and warm the slices in meat stock. Cut the goose liver into fairly large slices.

  3. 3

    Fry the fillets

    Season the slices with salt and pepper and fry them in butter just before serving.

  4. 4

    Arrange

    Lay the fillets, tongue and goose liver alternately on a warm dish. Sprinkle with chopped truffles and pour over a little of the Madeira sauce.

  5. 5

    Accompaniments

    Serve with peas and cut yellow and white root vegetables. Lay the roots alternately on the dish and add small balls of whipped asparagus butter.

Changes from the original

The text is split into steps and written in modern language. Amounts are not given for tongue, liver, truffles and accompaniments and have not been added.

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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. 206)~73% of the text changedremovedadded
1,5 kg Entre-cotes å la grand chef. 1½ kg. ytterfilet (utskåret fra benet). 1 stk kokt salt oksetunge (kokt og saltet). gåselever. gåselever 100 g smør. gr. smør trøfler (hakkede). madeirasaus. erter. gulrøtter (utstukne). madeirasaus erter gulerøtter hvite røtter (utstukne). salt. salt pepper. kjøttsky (til å varme tungen i). aspargessmør (rørt, i små kuler). Skjær kjøttet ut Kjøttet utskjæres fra benet og skjær det tvers over skjæres derefter tversover i ca. 3 cm cm. tykke skiver.. Skjær tungen i skiver skiver, krydres og varm dem stekes i kjøttsky. Skjær smør like før de skal serveres. Tungen skjæres i skiver, som varmes i kjøttsky, og gåseleveren skjæres i litt store skiver.. Krydre skivene med salt og pepper og stek dem i smør like før servering.. Legg filetene, skiver. Filetene, tungen og gåseleveren legges vekselvis på et varmt fat. Strø det varme anretningsfat, strøes over med hakkede trøfler og hell over overhelles litt av madeirasausen.. Server madeirasausen. Serveres med erter og erter, utstukne gule og hvite røtter. Røttene røtter; røttene legges vekselvis på fatet, og små kuler av rørt aspargessmør legges på.

Note on Modernised

Teksten er delt i steg og skrevet i moderne bokmål. Mengder er ikke oppgitt for tunge, lever, trøfler og tilbehør og er ikke lagt til.

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Frequently asked questions

How thick should the slices be?
About 3 cm, cut across.
What is served with it?
Peas and cut yellow and white root vegetables, with small balls of asparagus butter.
Can the recipe be simplified?
The book gives only this method, and no simplification is given.

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