Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Cardoons with Marrow Sauce

Erken 1914: cardoon stalks cleaned, blanched and boiled tender about 1 hour in veal broth. A sauce of onion reduced with red wine, gravy, blanched beef marrow, lemon juice, cold butter and parsley is poured over the cardoons, which are arranged in a pyramid with puff-pastry vol-au-vents filled with marrow.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 370 (falt i det fri)

Be the first to rate

About the dish

A fine party dish in the French style, where the cardoons are boiled in veal broth and served with a red-wine and marrow sauce, surrounded by small puff-pastry vol-au-vents filled with cooked marrow. The title line itself is not legible in the OCR of the page; the ingredient list and method belong together as this marrow-sauce dish.

How to make it

  1. 1

    Clean the cardoons

    Remove the green outer side of the leaves. Cut the stalks into 6 cm long pieces, scrape them and rub them with a lemon slice. Place them immediately in cold water with a little vinegar or lemon juice added.

  2. 2

    Blanch and boil

    Blanch the pieces, and then boil them slowly in the veal broth for about 1 hour until they are tender. Chopped veal fat can be sprinkled over; it keeps the cardoons from becoming dark.

  3. 3

    Reduce the red wine

    Put the onion and red wine in an enameled pot and cook until the wine has nearly evaporated.

  4. 4

    Make the sauce

    Stir in the gravy and let it simmer for 10 minutes.

  5. 5

    Blanch the marrow

    Give the beef marrow a boil in boiling, salted water.

  6. 6

    Finish the sauce

    Add the marrow to the sauce along with 1 tsp lemon juice, the cold butter, the butter, pepper and parsley just before the sauce is to be poured over.

  7. 7

    Arrange

    Arrange the finished cardoons as a pyramid on a warm platter, pour the sauce over, and surround with small puff-pastry vol-au-vents filled with small pieces of cooked marrow.

Changes from the original

The title has been reconstructed from the content of the dish, as the title line is missing in the source. "del." is interpreted as deciliter, "oksemarv" as beef marrow. The amounts of cardoons, broth and salt are estimated. The steps are placed in logical order (the cardoons are cleaned first) and modernized in language.

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.

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 370) → Modernisert~88% av teksten endretfjernetlagt til
Kardoner citron 1 kg kardoner (bladstilker). 1 stk sitron (til å gni stilkene, samt 1 ts saft til sausen). 1,5 l kalvebuljong salt (til koking av kardonene). 2 ts salt. 1 teske ts finhakket løk 1 1/2 del. løk. 1,5 dl kraftsaus (brun saus av kraft). 1 del. rødvin dl rødvin. 100 gr. oksemarv g oksemarg. 40 gr. smør pepper g smør. 1 teskefuld knivsodd pepper. 1 ts finhakket persille persille. 30 gr. koldt smør. Løk og rødvin haves i emaljert gryte og koker, til vinen omtrent er fordampet; kraftsausen røres i, smaakoker i 10 minutter. Oksemarven gives et opkok i kokende, saltet vand og haves i sausen, tillikemed 1 teske citronsaft, det kolde g kaldt smør og persillen, umiddelbart før sausen heldes (til å røre inn i sausen). 2 ss hakket kalvefett (kan strøs over kardonerne. Fra disse fjernes kokevannet så kardonene ikke mørkner). 8 stk små butterdeigsposteier (til garnering, fylles med kokt marg). Fjern bladenes grønne ytterside; stænglerne skjæres ytterside. Skjær stilkene i 6 cm. cm lange stykker, disse skrapes skrap dem og gnides gni dem med en citronskive, lægges derefter sitronskive. Legg dem straks i koldt vand, tilsat kaldt vann tilsatt litt eddik eller citron. Blancheres sitronsaft.. Blanchér stykkene, og kokes derefter kok dem deretter langsomt i buljongen; hakket kalvebuljongen i cirka 1 time til de er møre. Hakket kalvefett kan strøes over, dette strøs over; det hindrer kardonerne kardonene i at å bli mørke; kokes langsomt ca. 1 time. Naar de mørke.. Legg løk og rødvin i en emaljert gryte og kok til vinen nesten er kokt, lægges fordampet.. Rør inn kraftsausen og la den småkoke i 10 minutter.. Gi oksemargen et oppkok i kokende, saltet vann.. Legg margen i sausen sammen med 1 ts sitronsaft, det kalde smøret, smøret, pepper og persille rett før sausen skal helles over.. Legg de paa varmt fat ferdigkokte kardonene som en pyramide; pyramide på et varmt fat, hell sausen heldes over, omgives over og omgi med smaa posteier av butterdeig, fyldt små butterdeigsposteier fylt med smaa små stykker kokt marv. marg.

Note til Modernisert

Tittelen er rekonstruert etter rettens innhold, da titellinjen mangler i kilden. «del.» er tolket som desiliter, «oksemarv» som oksemarg. Mengde kardoner, buljong og salt er anslått. Trinnene er satt i logisk rekkefølge (kardonene renses først) og modernisert språklig.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How do I prepare the cardoons?
Remove the green outer side of the leaves, cut the stalks into about 6 cm long pieces, scrape them and rub them with a lemon slice. Place them immediately in cold water with a little vinegar or lemon added, so they do not darken. Then they are blanched and boiled in veal broth with salt.
How do I make the marrow sauce?
Cook finely chopped onion and 1 dl red wine in an enameled pot until the wine has nearly evaporated. Stir in 1½ dl gravy and let it simmer 10 minutes. Give 100 g beef marrow a boil in boiling, salted water and add it to the sauce along with 1 tsp lemon juice, 30 g cold butter and 1 tsp finely chopped parsley — just before the sauce is poured over the cardoons.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 370. It is intended for 4 servings and takes about 110 minutes in total.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!