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.

Grilled Tongue with Mushrooms

Name: Grilled Tongue with Mushrooms
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 pcs boiled salted beef tongue (cooled and skinned); 2 pcs egg (lightly beaten); rusk crumbs (finely crushed, for breading); butter (for frying); 300 g mushrooms (for sautéing)

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
Slice and bread
Slice the boiled, skinned, and cold tongue. Dip the slices first in beaten egg, then in crushed rusk crumbs.
2
Fry
Fry the slices quickly in lightly browned butter until golden on both sides.
3
Sauté the mushrooms
Sauté the mushrooms in butter.
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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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

1914 (proofread, p. 188) → 1949 (proofread, p. 218)~31% of the text changedremovedadded

Griljert tunge med cham pignons. INGREDIENSER: 1 kokt salt oksetunge eggehvite kavring smør champignons FREMGANGSMÅTE: Den kokte, ~~flaadde,~~ flådde, kolde tunge skjæres i skiver, vendes i egg, derefter i kavring, ristes hurtig i det ~~let~~ lett brunede smør. Serveres ~~paa~~ på avlangt fat; ristede champignons ~~lægges~~ legges over ~~tungeskiverne.~~ tungeskivene. Serveres med champignonsaus eller tomatsaus.

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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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