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Calf's Tongues à la Clermont

Calf's tongues boiled tender, peeled and cut into diagonal slices, warmed in a brown butter-thickened sauce made from tongue stock together with boiled celeriac and mushroom, with sherry added just before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 226 (falt i det fri)

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About the dish

A French-inspired festive dish of calf's tongue in a brown sauce with celeriac, mushroom and sherry. Such «à la» dishes belonged to the finer party kitchen of Erken's day.

How to make it

  1. 1

    Soak the tongues in water

    Put the calf's tongues in cold water for 2 hours.

  2. 2

    Boil the tongues

    Put the tongues in boiling, salted water and boil them until tender, or until the skin can easily be peeled off. Peel the tongues and cut them into nice, slightly diagonal slices.

  3. 3

    Make the sauce

    Brown butter and flour, thin with about 5 dl of the tongue stock and let the sauce simmer for 1/2 hour.

  4. 4

    Warm through in the sauce

    Put the tongue slices, the boiled, sliced celeriac and the mushroom in the sauce and warm everything through well without letting it boil.

  5. 5

    Serving

    Stir in the sherry just before plating and serve.

Changes from the original

Measurements have been converted to modern units (dl, g). «1 can of mushrooms» is given as about 200 g mushroom (canned or fresh boiled). The method has been divided into numbered steps in modern Norwegian; the gentle simmering/warming is retained in the content.

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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. 226) → 1949 (korrekturlest, s. 256)~42% av teksten endretfjernetlagt til
4 kalvetunger 1 l. vand vann salt 50 gr. smør 40 gr. hvetemel 1 boks champignons 1 sellerirot 1 del. sherry. Tungerne lægges vin. Tungene legges i vand vann i 2 timer, sættes settes over ilden varmen i det kokende, saltede vand vann, og koker, koker til de er møre, eller til skindet skinnet med lethet letthet kan flaaes flåes av. Tungerne Tungene skjæres pent op i litt skraa skrå skiver. Smør og mel brunes, spædes spes med ca. 1/2 ½ l. av tungekraften, smaakoker 1/2 småkoker ¼ time. Tungeskiverne, Tungeskivene, den kokte, opskaarne opskårne selleri og champignonsen haves champignonen has i sausen og varmes i denne uten at å komme i kok. ikok. Vinen haves has i like før anretningen.

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Frequently asked questions

Why should the calf's tongues soak in water for 2 hours first?
The soaking draws out blood and gives a cleaner color and flavor. Then the tongues are put in boiling, salted water (1 liter) and boiled until tender – that is, until the skin can easily be peeled off.
How do I know the tongues are done boiling?
When they are tender and the skin peels off easily. The skin is removed while the tongues are hot, and the meat is cut into slightly diagonal slices.
How is the sauce made?
50 g butter and 40 g wheat flour are browned, thinned with about 1/2 liter of the tongue stock and simmered 1/2 hour. Tongue slices, boiled sliced celeriac and mushroom are warmed in the sauce without letting it come to a boil, and 1 deciliter sherry is added just before plating.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» (1914), page 226. It serves 4 and takes around 3.5 hours including soaking.

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