Which cut is used, and how should it be cut?

The recipe uses 1½ kg beef sirloin. The meat is cut off the bone and sliced crosswise into pieces about 3 cm thick.

When should the meat be fried?

The slices are seasoned with salt and pepper and fried in butter just before serving, so they are freshly cooked when the platter is arranged.

How is the dish arranged?

Fillet slices, slices of boiled salted ox tongue (warmed in meat jus) and somewhat large slices of goose liver are placed alternately on a warm serving platter, sprinkled with chopped truffles and doused with a little madeira sauce. The platter is garnished with peas and scooped yellow and white root vegetables placed alternately, with small balls of creamed asparagus butter.

Where does the recipe come from?

From Henriette Schønberg Erken's 'Stor kokebok' of 1914, page 178. It serves 6 and takes around an hour.

Entrecôte à la grand chef

A French-inspired festive dish from Erken 1914: 3 cm thick slices of beef sirloin fried in butter and layered with slices of boiled salted ox tongue and goose liver on a warm platter, sprinkled with chopped truffles, doused with madeira sauce and garnished with peas, scooped yellow and white root vegetables and balls of asparagus butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 178 (falt i det fri)

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About the dish

One of several entrecôte variations in Erken's chapter on beef, clearly inspired by French restaurant cooking with goose liver, truffles and madeira sauce. The dish is an arrangement where the meat is fried at the last moment and layered with tongue and liver on a thoroughly heated platter.

How to make it

1
Prepare the meat
Cut the meat off the bone and slice it crosswise into pieces about 3 cm thick. Season with salt and pepper.
2
Prepare tongue and liver
Slice the boiled ox tongue and warm the slices gently in meat stock. Cut the goose liver into somewhat large slices.
3
Fry
Fry the meat slices in butter just before serving, so they are browned on the outside and juicy inside. If desired, quickly fry the liver slices in the same pan.
4
Arrange
Arrange the fillet slices, tongue and goose liver alternately on a well-heated serving platter. Sprinkle over chopped truffles and pour a little madeira sauce over.
5
Garnish and serve
Garnish the platter with peas and scooped yellow and white root vegetables placed alternately around the meat, and set small balls of creamed asparagus butter on top. Serve at once with the rest of the madeira sauce on the side.

Changes from the original

Measurements have been converted to modern units (grams, dl, tbsp/tsp). 'Kjøtsky' is given as meat stock/jus. Asparagus butter (creamed butter with asparagus purée) is listed as its own ingredient. The method is divided into numbered steps, and it is specified that the serving platter must be well heated.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 178) → 1949 (korrekturlest, s. 207)~98% av teksten endretfjernetlagt til

1½ kg. ytterfilet 1 kokt salt oksetunge gaaselever 100 gr. smør trøfler madeirasaus erter gulerøtter hvite røtter salt pepper. Kjøttet utskjæres fra benet og skjæres derefter tversover i ca. 3 cm. tykke skiver, krydres og stekes i smør, like før de skal serveres. Tungen skjæres i skiver, som varmes i kjøtsky, og gaaseleveren skjæres i litt store skiver. Fileterne, tungen og gaaseleveren lægges vekselvis paa det varme anretningsfat, strøes over Entre-cotes à la grand chef. Tournedos kan ellers til selskapsbruk anrettes med ~~hakkede trøfler og overheldes litt~~ stekte bananskiver, spinat, artisjokkbunner, samt en blanding av ~~madeirasausen. Fatet pyntes med erter, utstukne gule og hvite røtter; røtterne lægges vekselvis paa fatet,~~ hakkede tomater, løk og ~~smaa kuler rørt aspargessmør lægges paa.~~ estragonblade.

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Frequently asked questions

Which cut is used, and how should it be cut?: The recipe uses 1½ kg beef sirloin. The meat is cut off the bone and sliced crosswise into pieces about 3 cm thick.
When should the meat be fried?: The slices are seasoned with salt and pepper and fried in butter just before serving, so they are freshly cooked when the platter is arranged.
How is the dish arranged?: Fillet slices, slices of boiled salted ox tongue (warmed in meat jus) and somewhat large slices of goose liver are placed alternately on a warm serving platter, sprinkled with chopped truffles and doused with a little madeira sauce. The platter is garnished with peas and scooped yellow and white root vegetables placed alternately, with small balls of creamed asparagus butter.
Where does the recipe come from?: From Henriette Schønberg Erken's 'Stor kokebok' of 1914, page 178. It serves 6 and takes around an hour.

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