What is "mock turtle"?

It is an old dish made of calf's head - a "false" turtle soup/ragout. Variant II is the refined version, with the calf's head prepared as in the base recipe (Stor kokebok 1914, p. 216).

What sets variant II apart from the simple version?

It is refined with small button mushrooms, truffles, olives and calf's-brain dumplings. Hard-boiled, halved eggs are placed around it at serving.

How long does the dish take?

Reckon around 3.5 hours in all, since the calf's head must be boiled tender before it is cleaned and cut up. The recipe is intended for 6 servings.

Mock Turtle II

Name: Mock Turtle II
Prep time: 1 h 15 min
Cook time: 2 h 15 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 pcs calf's head (scalded, split and soaked); 200 g small button mushrooms (fresh or canned); 1 pcs truffle (finely cut); 100 g olives (pitted); 300 g calf's-brain dumplings (small, of calf's brain); 4 pcs eggs (hard-boiled, halved); 80 g butter (for the roux); 80 g wheat flour (for the roux); 1 dl white wine; 1 pinch cayenne pepper (use sparingly); salt (to taste)

A finer variant of mock turtle from Erken's Stor kokebok (1914): boiled calf's head in a thickened, wine-flavored stock with cayenne, refined with small button mushrooms, truffle, olives and calf's-brain dumplings, served hot with hard-boiled eggs around it.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 216 (falt i det fri)

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About the dish

A short variant recipe that builds directly on "Mock Turtle I" on the previous page. Mock turtle was a fine party dish in bourgeois Norwegian homes around 1900, where a calf's head replaced the real turtle of French cuisine.

How to make it

1
Boil the calf's head
Prepare and boil the calf's head as in the base recipe for mock turtle: scald, split and soak the head, boil it tender in lightly salted water with root vegetables, and let the meat cool before it is cut into strips or small squares.
2
Make the sauce
Brown the butter and flour lightly, thin with the strained stock into a smooth, thick sauce.
3
Refine the dish
Put the meat in the sauce together with the small button mushrooms, finely cut truffle, olives and calf's-brain dumplings. Add the wine, a little cayenne pepper and salt to taste. Let everything steep together a few minutes without boiling hard.
4
Serve
Serve the mock turtle very hot on a slightly deep platter, with hard-boiled, halved eggs placed around it.

Changes from the original

The recipe is a cross-reference variant; the ingredient list has been reconstructed as an addition to the base recipe (calf's head boiled with root vegetables, stock thickened with butter and flour, wine and cayenne). Amounts for button mushrooms, truffle and olives are given in modern measures.

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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 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 216) → Modernisert~95% av teksten endretfjernetlagt til

~~Kalvehodet behandles~~ 1 stk kalvehode (skoldet, kløvd og ~~tillages~~ utvannet). 200 g små sjampinjonger (friske eller hermetiske). 1 stk trøffel (finskåret). 100 g oliven (uten stein). 300 g kalvehjerneboller (små, av kalvehjerne). 4 stk egg (hardkokte, delt i to). 80 g smør (til jevning). 80 g hvetemel (til jevning). 1 dl hvitvin. 1 knivsodd cayennepepper (bruk varsomt). salt (etter smak). Behandle og kok kalvehodet som ~~ovenfor beskrevet. Skildpadden forfines~~ i grunnoppskriften for forloren skilpadde: skold, kløv og utvann hodet, kok det mørt i lettsaltet vann med ~~tilsætning av smaa champignons, trøfler,~~ rotsaker, og la kjøttet bli kaldt før det skjæres i strimler eller små firkanter.. Brun smør og mel lett, spe med den silte kraften til en glatt, tykk saus.. Legg kjøttet i sausen sammen med små sjampinjonger, finskåret trøffel, oliven og kalvehjerneboller. ~~Haardkokte, kløvede~~ Tilsett vin, litt cayennepepper og salt etter smak. La alt trekke sammen noen minutter uten å fosskoke.. Server skilpadden meget varm på et litt dypt fat, med hardkokte, kløvde egg ~~lægges~~ lagt omkring.

Note til Modernisert

Oppskriften er en henvisningsvariant; ingredienslisten er rekonstruert som tillegg til grunnoppskriften (kalvehode kokt med røtter, jevnet kraft med smør og mel, vin og cayenne). Mengder for champignon, trøffel og oliven er angitt i moderne mål.

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Frequently asked questions

What is "mock turtle"?: It is an old dish made of calf's head - a "false" turtle soup/ragout. Variant II is the refined version, with the calf's head prepared as in the base recipe (Stor kokebok 1914, p. 216).
What sets variant II apart from the simple version?: It is refined with small button mushrooms, truffles, olives and calf's-brain dumplings. Hard-boiled, halved eggs are placed around it at serving.
How long does the dish take?: Reckon around 3.5 hours in all, since the calf's head must be boiled tender before it is cleaned and cut up. The recipe is intended for 6 servings.

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