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Small calf's liver puddings

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)

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About the dish

A finer liver dish from the 1949 edition, served as small puddings with a sauce.

How to make it

  1. 1

    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.

  2. 2

    Sieve

    Press the mixture through a fine sieve.

  3. 3

    Mould and cook

    Fill small smooth moulds and cook them in a water bath in the oven for 12–15 minutes.

  4. 4

    Serve

    Turn out the puddings and pour over béarnaise sauce with a little meat jelly added.

  5. 5

    Note

    Liver should be cooked through. Check that the puddings are set in the middle before serving.

Changes from the original

Measures are in modern units. The text gives no oven temperature, and none is guessed.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 252)~85% of the text changedremovedadded
250 g kalvelever. salt. pepper. 1,5 dl béchamelsaus. gr. kalvelever salt pepper 1½ dcl. béchamelsaus 1 stk egg (helt). 1,5 stk eggeplomme. 1½ eggeplomme 2 ss spiseskjeer fløte. béarnaisesaus (til servering). kjøttgelé (en tanke, blandet i sausen). Støt leveren Leveren støtes fin med salt og pepper. Rør inn béchamelsausen krydder, tilsettes sausen litt etter litt, deretter efter litt samt fløten, det hele egget 1 helt egg og eggeplommen.. Press massen gjennom en hårsikt.. Fyll eggeplommen. Alt presses gjennem hårsikt, legges i små glatte former og la dem koke som koker i vannbad i ovnen i 12–15 minutter.. Vend ut puddingene 12 a 15 minutter. Hvelves og overhell dem overhelles med béarnaisesaus Béarnaise-saus tilsatt litt kjøttgelé.. Lever bør være gjennomstekt. Kontroller at puddingene er faste i midten før servering. en tanke kjøttgelé.

Note on Modernised

Mål er omskrevet til moderne enheter. Ovnstemperatur er ikke oppgitt i teksten og er ikke gjettet.

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Frequently asked questions

What sauce is served with them?
The book serves the puddings with béarnaise sauce with a little meat jelly added.
How many does it make?
The number of small puddings depends on the moulds; the quantity is about 4 servings.

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