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Grilled Tongue with Mushrooms

Boiled salted beef tongue is sliced, breaded in egg and rusk crumbs, quickly fried in browned butter, and served with sautéed mushrooms and mushroom or tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 188 (falt i det fri)

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About the dish

One of several ways Erken suggests using boiled salted beef tongue; "griljering" means breading in rusk crumbs and quick frying.

How to make it

  1. 1

    Slice and bread

    Slice the boiled, skinned, and cold tongue. Dip the slices first in beaten egg, then in crushed rusk crumbs.

  2. 2

    Fry

    Fry the slices quickly in lightly browned butter until golden on both sides.

  3. 3

    Sauté the mushrooms

    Sauté the mushrooms in butter.

  4. 4

    Serve

    Arrange the tongue slices on an oval platter, spread the sautéed mushrooms over them, and serve with mushroom sauce or tomato sauce.

Changes from the original

"Kavring" is kept but described as crushed rusks/breading crumbs, the mushroom quantity is estimated, and "egg white/egg" has been standardized to beaten egg.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 188) → Modernisert~83% av teksten endretfjernetlagt til
1 stk kokt salt saltet oksetunge eggehvite (avkjølt og flådd). 2 stk egg (lettpisket). kavring (finknust, til panering). smør champignons Den (til steking). 300 g sjampinjong (til risting). Skjær den kokte, flaadde, kolde tunge skjæres flådde og kalde tungen i skiver, vendes skiver. Vend skivene først i sammenpisket egg, derefter deretter i kavring, ristes hurtig knust kavring.. Stek skivene raskt i det let brunede smør. Serveres paa lett brunet smør til de er gyllne på begge sider.. Rist sjampinjongene i smør.. Legg tungeskivene på avlangt fat; fat, fordel de ristede champignons lægges sjampinjongene over tungeskiverne. Serveres og server med champignonsaus sjampinjongsaus eller tomatsaus.

Note til Modernisert

«Kavring» er beholdt men beskrevet som knuste kavringer/griljermel, mengder på sjampinjong er anslått, og «eggehvite/egg» er standardisert til sammenpisket egg.

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Frequently asked questions

What kind of tongue is used?
A pre-cooked, skinned, and cooled salted beef tongue. It is sliced before breading.
How are the slices breaded and fried?
The slices are dipped first in egg (egg white), then in rusk crumbs, and quickly fried in lightly browned butter. They are already cooked, so they just need to take on color.
What is served with it?
Sautéed mushrooms are placed over the tongue slices on an oval platter, and the dish is served with mushroom sauce or tomato sauce.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 188. Serves 6, about 30 minutes when the tongue is boiled in advance.

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