Calf's liver pounded with seasoning, mixed with béchamel, egg and cream, sieved, cooked in small moulds in a water bath and served with béarnaise sauce. From Erken's Stor kokebok (1949), p. 252.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 252 (falt i det fri)
A finer liver dish from the 1949 edition, served as small puddings with a sauce.
Make the liver mixture
Pound the liver fine with salt and pepper. Work in the béchamel little by little, then the cream, the whole egg and the egg yolk.
Sieve
Press the mixture through a fine sieve.
Mould and cook
Fill small smooth moulds and cook them in a water bath in the oven for 12–15 minutes.
Serve
Turn out the puddings and pour over béarnaise sauce with a little meat jelly added.
Note
Liver should be cooked through. Check that the puddings are set in the middle before serving.
Measures are in modern units. The text gives no oven temperature, and none is guessed.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Kremfløte
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