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Veal Cakes (fricadelles de veau)

Erken's veal cakes / fricadelles de veau (1914): veal ground twice and worked with cold butter, milk-soaked white bread, salt, pepper, nutmeg and onion, egg added last. Shaped into round cakes, fried in butter and served with creamed vegetables and a sharp sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 214 (falt i det fri)

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About the dish

Fricadelles de veau is the French-inspired, finer variant of meat cakes in Erken's "Stor kokebok" (1914). Cold butter is worked into the forcemeat so the cakes become exceptionally tender and juicy.

How to make it

  1. 1

    Grind the meat

    Cut the veal into pieces and grind it twice.

  2. 2

    Work in the butter

    Pound the forcemeat in a mortar, or work it in a bowl (ideally with a stand mixer), while adding the cold butter a little at a time.

  3. 3

    Add bread and seasoning

    Soak the crustless white bread in the milk and stir it into the forcemeat along with salt, pepper, nutmeg and grated onion.

  4. 4

    Egg

    Beat the eggs lightly and stir them in last. Mix the forcemeat well.

  5. 5

    Fry

    Shape round cakes and fry them in melted butter or fat until cooked through and golden.

  6. 6

    Serve

    Serve the veal cakes with creamed vegetables and a sharp sauce.

Changes from the original

Measurements are converted (1 deciliter of milk = 1 dl, 1 teaspoon of grated onion). "Fat" for frying is given as butter or neutral frying fat. The mortar is replaced with a stand mixer/bowl as an alternative.

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

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 214) → Modernised~82% of the text changedremovedadded
2 kg. kalvekjøt kg kalvekjøtt (renskåret). 300 gr. g smør (kaldt, til farsen). 150 gr. franskbrød g loff (uten skorpe). 1 del. melk dl melk. 2 stk egg salt pepper muskat (lett vispet). salt. pepper. muskat. 1 teske ts revet løk. Kjøttet skjæres op smør eller stekefett (til steking). Skjær kalvekjøttet i biter og males kvern det 2 ganger, støtes derefter ganger.. Støt farsen i morter morter, eller arbeides arbeid den i bolle, idet man tilsætter bolle (gjerne med kjøkkenmaskin), mens du tilsetter det kolde smør kalde smøret litt efter litt. Brødet — om litt.. Bløt loffen uten skorpe — utbløtes i melken, og dette samt krydderierne røres i. Eggene vispes let melken og haves rør den inn i tilsidst. Blandes godt, dannes farsen sammen med salt, pepper, muskat og revet løk.. Visp eggene lett og rør dem inn til sist. Bland farsen godt.. Form runde kaker, som stekes kaker og stek dem i smeltet smør eller fett. Serveres fett til de er gjennomstekte og gyldne.. Server kalvekakene med stuede grønsaker grønnsaker og en skarp saus.

Note on Modernised

Mål er omregnet (1 desiliter melk = 1 dl, 1 teskje revet løk). «Fett» til steking er angitt som smør eller nøytralt stekefett. Morter er erstattet med kjøkkenmaskin/bolle som alternativ.

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Frequently asked questions

How do I get the forcemeat fine and light?
The meat is ground twice, then pounded in a mortar or worked in a bowl while you add the cold butter a little at a time. The white bread (without crust) is soaked in the milk and stirred in with the seasoning, and the lightly beaten eggs are added at the very end.
Which seasonings are used?
Salt, pepper, nutmeg and 1 teaspoon of onion.
What is served with them?
The cakes are fried in melted butter or fat and served with creamed vegetables and a sharp sauce.
How many servings does the recipe make?
About 10 servings, from 2 kg of veal. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 214.

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