Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 256)~77% of the text changedremovedadded
4 stk kalvetunger. kalvetunger 1 l vann. l. vann salt (til kokevannet). 50 g smør. gr. smør 40 g hvetemel. 200 g sjampinjong (hermetisk eller kokt). gr. hvetemel 1 stk boks champignons 1 sellerirot (kokt og oppskåret). 1 dl sherry. Legg kalvetungene del. vin. Tungene legges i kaldt vann i 2 timer.. Legg tungene timer, settes over varmen i det kokende, saltet vann saltede vann, og kok dem koker til de er møre, eller til skinnet lett med letthet kan flås flåes av. Flå tungene og skjær dem opp Tungene skjæres pent op i pene, litt skrå skiver.. Brun smør skiver. Smør og mel, spe mel brunes, spes med ca. 5 dl ½ l. av tungekraften og la sausen småkoke i 1/2 time.. Legg tungeskivene, tungekraften, småkoker ¼ time. Tungeskivene, den kokte, oppskårne sellerirota opskårne selleri og sjampinjongen champignonen has i sausen og varm alt godt gjennom varmes i denne uten at det koker.. Rør inn sherryen rett å komme ikok. Vinen has i like før anretningen og server. anretningen.

Note on Modernised

Mål er omregnet til moderne enheter (dl, g). «1 boks champignons» er angitt som ca. 200 g sjampinjong (hermetisk eller fersk kokt). Fremgangsmåten er delt i nummererte trinn på moderne norsk; smaakoker/varmes beholdt i innhold.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!