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.

Stuffed Leeks

Name: Stuffed Leeks
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 8 pcs leeks (thin, cut to equal length, nearly all green removed); 1 tsp salt (for the cooking water); 600 g meat farce; 1 pcs egg (for breading); 100 g rusk (crushed, for breading); 75 g butter (for frying); 5 dl meat stock (thin, if the leeks are simmered instead of fried); parsley (for garnish); 8 pcs pearl onions (glazed, for garnish)

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
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
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
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
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 223)~76% of the text changedremovedadded

~~8 stk purre (tynne, skåret~~ Purrene renses og skjæres like lange, ~~nesten~~ omtrent alt grønt ~~fjernet). 1 ts salt (til kokevannet). 600 g kjøttfarse. 1 stk egg (til panering). 100 g kavring (knust, til panering). 75 g smør (til steking). 5 dl kjøttkraft (tynn, dersom purrene~~ skjæres vekk; kokes ~~i stedet for å stekes). persille (til pynt). 8 stk småløk (glaserte, til pynt). Rens purrene og skjær dem like lange, slik at nesten alt det grønne er borte. Kok dem~~ 10 minutter i ~~lettsaltet vann og avkjøl.. Legg kjøttfarsen~~ lett saltet vann, avkjøles.— Kjøttfarse legges utover en ~~fjøl~~ fjel, trykkes noget flat, og ~~trykk den noe flat. Del den opp, legg en purre~~ på hver del ~~og legg~~ legges en purre, farsen ~~omkring så~~ legges omkring, således at purren på alle kanter er helt dekket ~~på alle kanter.. Kok de~~ av farse. De farserte ~~purrene~~ purrer kan enten kokes i tynn ~~kjøttkraft –~~ kjøttkraft, men hver enkelt må da være lagt inn i et tynt stykke ~~tøy –~~ tøi, eller ~~griljer~~ man kan griljere dem i kavring, egg og kavring og ~~brun~~ brune dem i smør på ~~panne.. Legg purrene på fat og pynt~~ panne. Fatet pyntes med persille og små glaserte løk. Ingredienser: Purrer 1 liten agurk, sur. kjøttfarse.

Note on Modernised

Mengder er anslått til fire porsjoner, da originalen bare oppgir «purrer» og «kjøtfarce». Kavring beholdt (kan erstattes med griljermel), mål oppgitt i moderne enheter.

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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.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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