Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Jena Timbales

Small timbales (jenapasteier, baked in the then-modern ovenproof "Jena" molds) of chopped cooked veal, smoked ham or tongue and celery, bound with cream and egg, layered with mashed potato in buttered porcelain molds and cooked in a water bath about 20 minutes. Served with olive sauce or brown wine sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 22 (falt i det fri)

Be the first to rate

About the dish

A small hot dish from Erken's chapter "Warm and cold small dishes." The dish is a good way to use up leftovers of boiled or roasted veal, and is baked in small porcelain molds in a water bath – "Jena" refers to the then-modern ovenproof molds.

How to make it

  1. 1

    Make the mashed potato

    Boil the potatoes tender, mash them well and stir in the melted butter. Season with a little salt.

  2. 2

    Prepare the molds

    Grease small porcelain molds well with butter and coat them with crushed rusk crumbs. Place a layer of mashed potato in the bottom of each mold.

  3. 3

    Stir the filling

    Mix the finely chopped boiled or roasted veal with the chopped ham or tongue. Add boiled chopped celery, salt, the cream and the egg yolks.

  4. 4

    Fold in the egg whites

    Whip the egg whites stiff and fold them gently into the filling at the end.

  5. 5

    Fill the molds

    Distribute the filling among the molds and cover with a layer of mashed potato.

  6. 6

    Cook in a water bath

    Set the molds in a pan with water that just reaches partway up the sides of the molds, and let the timbales cook about 20 minutes until they have set.

  7. 7

    Serving

    Unmold the timbales onto a platter, or serve them in the molds set in small serving holders. Serve with olive sauce or a sharp brown wine sauce.

Changes from the original

Amounts are converted to modern measures (tablespoon/teaspoon, grams, deciliters). "Crushed rusk" is rendered as crushed rusk crumbs/breadcrumbs. The cooking in a "pan of water" is described as a water bath in the oven or on the stovetop. The salt amount is estimated, as the original only says "salt."

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 22) → 1949 (korrekturlest, s. 32)~49% av teksten endretfjernetlagt til
180 gr. kalvekjøt kalvekjøtt 60 gr. skinke eller tunge 40 gr. selleri 1 spiseske raa spiseskje rå fløte 2 egg. Potetespuré Potetpuré laget av: 4 store poteter 1½ spiseske spiseskje smeltet smør Smaa porselænsformer ½ del. melk ½ teskje salt. Små porselensformer smøres med smør og drysses med støtt kavring. Et lag av potetespuréen lægges potetpuréen legges i bunden. bunnen. Det finhakkede kokte eller stekte kalvekjøt kalvekjøtt blandes med den hakkede røkede skinke eller tunge, tilsættes tilsettes den kokte hakkede selleri, salt, fløten, eggeblommerne, tilsidst fløten; eggeplommene, tilsist de stivvispede eggehviter. Deigen haves has i formerne, formene, over dækkes dekkes igjen med et lag potetespuré. Posteierne potetpuré. Posteiene kokes i en pande panne med vand vann i ca. 20 minutter; vandet maa vannet må kun naa op ad formerne. Posteierne nå ¾op av formene. Posteiene kan vendes paa på et fat eller spises av formerne, serveres i formene, som da stilles i smaa nikkelformer. Posteierne må være små ildfaste former. Posteiene serveres med olivensaus eller en skarp, brun vinsaus.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How are the Jena timbales prepared?
They are filled into small buttered porcelain molds coated with crushed rusk: a layer of mashed potato in the bottom, the meat filling in the middle and mashed potato on top. The molds are cooked in a water bath in a pan for about 20 minutes – the water should only reach partway up the sides of the molds.
What meat is used?
180 g boiled or roasted veal, finely chopped, mixed with 60 g chopped smoked ham or tongue. Plus 40 g boiled, chopped celery, salt, 1 tablespoon raw cream, the egg yolks and finally stiffly whipped egg white.
How are they served?
They can be turned out onto a platter, or eaten straight from the molds, which are then set in small napkins/holders. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook, 1914), p. 22, and serves 4.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!