How much saddle of veal do I need, and how long does the dish take?

The recipe uses 2 kg saddle of veal and serves 8. The total time is about 3 hours (180 minutes).

What makes the dish «à la russe»?

It is filled with chopped mushroom mixed with 1/2 dl cream between the meat slices, and coated with a cream sauce that is seasoned and stirred together with 100 g crayfish butter (see page 7 of the book).

How is the sauce made?

Melt 60 g butter, add onion, clove and carrot. Stir in 60 g wheat flour, thin with 1 liter of boiling cream-milk a little at a time. Reduce the sauce by half over low heat and stir in the crayfish butter at the end.

How is the saddle itself prepared?

It is prepared as for «saddle of veal with macaroni» (p. 201) – with pork fat, salt and pepper – and the meat slices are laid back on the saddle with the mushroom filling in between. The pan juices from the saddle are served separately.

Saddle of Veal à la russe

Saddle of veal à la russe: 2 kg saddle roasted like saddle of veal with macaroni. Carved fillet slices are laid back on the bone with chopped mushroom mixed with cream in between. The meat is coated with a reduced cream-milk sauce of butter, flour, onion with clove and carrot, finished with 100 g crayfish butter. The pan juices are served separately.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 202 (falt i det fri)

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About the dish

Another variation on roast saddle of veal from the meat chapter. It builds on the base recipe «Saddle of veal with macaroni» (page 201), but takes on a Russian character through a cream sauce finished with crayfish butter.

How to make it

1
Roast the saddle
Season the meat with salt and pepper, cover it with slices of pork fat and roast the saddle of veal as explained under saddle of veal with macaroni.
2
Fill between the slices
Slice the fillets. Mix the chopped mushrooms with 0.5 dl cream and place the mixture between the slices as they are laid back on the backbone.
3
Make the sauce
Melt the butter, add the onion with the clove stuck in it, and the carrot. Stir in the flour and thin with the boiling cream-milk a little at a time.
4
Reduce
Let the sauce simmer down by half over low heat. Strain it and stir in the crayfish butter.
5
Plating
Coat the meat with the sauce. The pan juices from the saddle are served separately.

Changes from the original

Measurements have been converted to modern units (dl, g). «Cream-milk» is interpreted as a blend of milk and cream. Canned mushrooms are given in grams. «Clove» is specified as a whole clove stuck into the onion. Crayfish butter can be replaced with butter blended with cooked crayfish/shellfish shells.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 202) → 1949 (korrekturlest, s. 233)~36% av teksten endretfjernetlagt til

2 kg. ~~kalveryg flesk salt pepper~~ kalverygg 1 boks champignons ~~1/2~~ ½ del. fløte 60 gr. smør 60 gr. hvetemel 1 l. kokende fløtemelk 1 løk 1 nellik 1 gulerot 100 gr. ~~krebsesmør (se side 7).~~ krepsesmør. Kalveryggen tilberedes som ~~forklaret~~ forklart ved ~~kalveryg~~ kalverygg med ~~makaroni (side 201).~~ makaroni. Idet ~~kjøtskiverne lægges ind paa~~ kjøttskivene legges inn på ryggen igjen, ~~lægges~~ legges de hakkede champignons, blandet med ~~1/2~~ ½ del. fløte, mellem dem. Kjøttet ~~dækkes~~ dekkes med sausen. Til denne smeltes ~~smørret, tilsættes~~ smøret, tilsettes løken, nelliken og guleroten. Melet røres i, og den kokende fløtemelk ~~spædes~~ spedes i litt efter litt; sausen kokes ~~ind~~ inn til det halve over svak varme, irøres ~~krebsesmørret.~~ krepsesmøret. Skyen fra kalveryggen serveres særskilt.

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Frequently asked questions

How much saddle of veal do I need, and how long does the dish take?: The recipe uses 2 kg saddle of veal and serves 8. The total time is about 3 hours (180 minutes).
What makes the dish «à la russe»?: It is filled with chopped mushroom mixed with 1/2 dl cream between the meat slices, and coated with a cream sauce that is seasoned and stirred together with 100 g crayfish butter (see page 7 of the book).
How is the sauce made?: Melt 60 g butter, add onion, clove and carrot. Stir in 60 g wheat flour, thin with 1 liter of boiling cream-milk a little at a time. Reduce the sauce by half over low heat and stir in the crayfish butter at the end.
How is the saddle itself prepared?: It is prepared as for «saddle of veal with macaroni» (p. 201) – with pork fat, salt and pepper – and the meat slices are laid back on the saddle with the mushroom filling in between. The pan juices from the saddle are served separately.

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