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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)

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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."

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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
1949 (proofread, p. 32) → 1914 (proofread, p. 22)~49% of the text changedremovedadded
180 gr. kalvekjøtt kalvekjøt 60 gr. skinke eller tunge 40 gr. selleri 1 spiseskje rå spiseske raa fløte 2 egg. Potetpuré Potetespuré laget av: 4 store poteter 1½ spiseskje spiseske smeltet smør ½ del. melk ½ teskje salt. Små porselensformer Smaa porselænsformer smøres med smør og drysses med støtt kavring. Et lag av potetpuréen legges potetespuréen lægges i bunnen. bunden. Det finhakkede kokte eller stekte kalvekjøtt kalvekjøt blandes med den hakkede røkede skinke eller tunge, tilsettes tilsættes den kokte hakkede selleri, salt, fløten; eggeplommene, tilsist fløten, eggeblommerne, tilsidst de stivvispede eggehviter. Deigen has haves i formene, formerne, over dekkes dækkes igjen med et lag potetpuré. Posteiene potetespuré. Posteierne kokes i en panne pande med vann vand i ca. 20 minutter; vannet må vandet maa kun nå ¾op av formene. Posteiene naa op ad formerne. Posteierne kan vendes på paa et fat eller serveres i formene, spises av formerne, som da må være små ildfaste former. Posteiene stilles i smaa nikkelformer. Posteierne serveres med olivensaus eller en skarp, brun vinsaus.

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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.

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