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Calf's Heart and Tongue in Brown Sauce

Erken 1914: boiled calf's tongue and calf's heart in a brown sauce of browned butter and flour thinned with meat stock, seasoned with cayenne, tomato purée and sherry, with boiled peas. Served in a deep dish, croustades or shells.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 227 (falt i det fri)

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About the dish

The recipe appears in the veal chapter of "Stor kokebok" (1914) and is a typical way of using boiled calf's tongue and calf's heart in a spiced brown sauce, served in croustades or shells as a starter or light main course.

How to make it

  1. 1

    Brown butter and flour

    Melt the butter in a pan and let it brown together with the flour to a golden-brown roux.

  2. 2

    Thin with stock

    Thin gradually with the meat stock while stirring, and let the sauce simmer for 10 minutes.

  3. 3

    Season

    Add cayenne pepper, tomato purée and sherry, and season the sauce with salt if needed.

  4. 4

    Add meat and peas

    Cut the boiled calf's tongue and calf's heart into small pieces and place them in the sauce along with the boiled peas. Warm through well without boiling hard.

  5. 5

    Serving

    Serve in a slightly deep dish, or arrange in croustades, pastry shells or scallop shells.

Changes from the original

Measurements are modernized (deciliters and grams kept, "knife-point" retained). "Marrowfat peas" are interpreted as boiled green (marrowfat) peas. The amount of tongue and heart is estimated, since the original does not give a weight.

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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. 227) → 1949 (korrekturlest, s. 255)~38% av teksten endretfjernetlagt til
50 gr. smør 40 gr. hvetemel 4 del. kjøtkraft kjøttkraft 1 knivsod cayenne knivsodd kajenne 1 del. sherry vin 1 del. tomatpuré kokt kalvetunge og kalvehjerte 2 del. marverter. Smør og mel brunes, spædes spes med kjøtkraften, smaakoker kjøttkraften, småkoker i 10 minutter, tilsættes tilsettes krydderier, tomatpuré og sherry. vinen. Den kokte, smaat opskaarne smått opskårne kalvetunge og hjerte haves has i samt de kokte erter. — Serveres i et litt dypt fat eller i krustader, posteier eller skjæl. Kalvetunger tilberedes og serveres ellers som oksetunger. skjell.

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Frequently asked questions

Do the heart and tongue have to be cooked beforehand?
Yes. The recipe uses already-boiled calf's tongue and calf's heart, which are cut into small pieces and warmed in the brown sauce. The 40 minutes apply to the sauce and combining, not the pre-cooking of the meat.
How is the brown sauce made?
Brown 50 g of butter and 40 g of flour together, thin with 4 dl of meat stock and let it simmer for 10 minutes. Then add a knife-point of cayenne, 1 dl of tomato purée and 1 dl of sherry, before the meat and 2 dl of boiled marrowfat peas are added.
How is the dish served?
Erken recommends a slightly deep dish, or filling it into croustades, pastry shells or shells. Calf's tongue can otherwise be prepared and served like ox tongue.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 227. It is intended for 4 servings.

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