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Stuffed Leeks

Erken's stuffed leeks (1914): pre-cooked leeks fully encased in meat farce and either simmered in thin meat stock wrapped in cloth or breaded in egg and rusk and browned in butter. Garnished with parsley and glazed pearl onions.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 192 (falt i det fri)

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About the dish

The recipe belongs to the series of farce dishes in the meat chapter, where Erken shows how vegetables are encased in meat farce. The leek can either be simmered in meat stock wrapped in cloth or breaded and fried in butter.

How to make it

  1. 1

    Pre-cook the leeks

    Clean the leeks and cut them to equal length, so that nearly all the green is gone. Boil them 10 minutes in lightly salted water and let cool.

  2. 2

    Encase in farce

    Spread the meat farce out on a board and press it somewhat flat. Divide it up, place a leek on each portion, and lay the farce around so the leek is completely covered on all sides.

  3. 3

    Simmering or frying

    Simmer the stuffed leeks in thin meat stock — each one must then be wrapped in a thin piece of cloth — or bread them in rusk, egg, and rusk and brown them in butter in a pan.

  4. 4

    Arrangement

    Place the leeks on a platter and garnish with parsley and small glazed onions.

Changes from the original

Amounts are estimated for four servings, as the original only gives "leeks" and "meat farce." Rusk is kept (can be replaced with breadcrumbs), with measures given in modern units.

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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. 192) → 1949 (korrekturlest, s. 223)~47% av teksten endretfjernetlagt til
Purrer kjøtfarce Purrerne Purrene renses og skjæres like lange, omtrent alt grønt skjæres væk; vekk; kokes 10 minutter i let lett saltet vand, avkjøles. — Kjøtfarce lægges vann, avkjøles.— Kjøttfarse legges utover en fjæl, fjel, trykkes noget flat, og paa på hver del lægges legges en purre, farcen lægges farsen legges omkring, saaledes således at purren paa på alle kanter er helt dækket dekket av farce. farse. De farcerede farserte purrer kan enten kokes i tynd kjøtkraft, tynn kjøttkraft, men hver enkelt maa må da være lagt ind inn i et tyndt tynt stykke tøi, eller man kan griljere dem i kavring, egg og kavring og brune dem i smør paa pande. på panne. Fatet pyntes med persille og smaa glaserede små glaserte løk. Ingredienser: Purrer 1 liten agurk, sur. kjøttfarse.

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Frequently asked questions

Why should the leek be pre-cooked?
The leek is cleaned, cut to equal length (nearly all the green removed), and boiled 10 minutes in lightly salted water, then cooled. This makes it tender and easy to wrap in the farce.
How are the stuffed leeks prepared?
The meat farce is spread out on a board and pressed flat, a leek is placed on each portion, and the farce is folded around so the leek is completely covered. Then they can either be simmered in thin meat stock — each one must then be wrapped in a thin piece of cloth — or they can be breaded in rusk, egg, and rusk and browned in butter in a pan.
How is the dish arranged?
The platter is garnished with parsley and small glazed onions.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 192. Given for 4 servings with around one hour total time.

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