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Grilled ox tongue (breaded)

Slices of boiled, lightly salted ox tongue are turned in egg white and breadcrumbs with parsley, browned in butter and served with vegetables, mushrooms and a sharp brown sauce. From Erken's Stor kokebok (1949), p. 486.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 486 (falt i det fri)

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About the dish

A quick way of using boiled tongue: breaded and fried, with vegetables and a strong sauce.

How to make it

  1. 1

    Coat

    Turn the tongue slices in half-whisked egg white and then in crushed kavring mixed with parsley.

  2. 2

    Brown

    Brown the slices nicely in butter in a pan.

  3. 3

    Serve

    Serve with various boiled vegetables and mushrooms, and a sharp brown sauce.

Changes from the original

The original "Ingredients" line is merged into the list. The text gives no quantities, and none have been added.

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From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 486)~77% of the text changedremovedadded
Ca. 1/2 cm. tykke skiver av kokt, lettsaltet oksetunge (i skiver på ca. ½ cm). 1 stk eggehvite (halvpisket). kavring (støtt, blandet med persille). persille. smør (til steking). kokte grønnsaker (til servering). sopp (til servering). skarp, brun saus (til servering). Vend tungeskivene vendes i en halvpisket eggehvite og deretter i støtt kavring blandet med persille.. Brun skivene persille. Brunes pent i smør på panne.. Server panne og serveres med forskjellige kokte grønnsaker og sopp, og skarp, sopp. Skarp, brun saus. Ingredienser: Oksetunge, 1 eggehvite, støtt kavring, persille, smør, grønnsaker, sopp.

Note on Modernised

«Ingredienser» i originalen er flettet inn i listen. Mengder oppgis ikke i teksten, og ingen er lagt til.

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Frequently asked questions

How thick should the slices be?
About ½ cm.
What is it served with?
Boiled vegetables, mushrooms and a sharp brown sauce.
Must the tongue be boiled beforehand?
Yes, the recipe uses boiled, lightly salted ox tongue.

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