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Meat aubin with potato lid

Meat aubin with potato lid (Erken 1914): a brown roux of 60 g butter and 50 g flour thinned with meat stock, mixed with 500 g finely chopped leftover meat, cayenne and sherry; spooned into a dish, topped with mashed potato made from 8 potatoes, butter, potato starch, salt and egg, brushed with egg, sprinkled with rusk crumbs and baked for 20 minutes. An 'aubin' is Erken's term for a baked savory pudding.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 196 (falt i det fri)

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About the dish

A leftovers casserole in which a thinned meat filling is covered with mashed potato and gratinated — an early Norwegian version of shepherd's pie. The method continues on page 197 in the original.

How to make it

  1. 1

    Make the meat filling

    Brown the butter, stir in the flour and thin gradually with the meat stock. Bring to a boil.

  2. 2

    Add the meat

    Add the finely chopped meat — leftovers of all kinds of roasted or boiled meat — and the cayenne, bring back to a boil and add the sherry and salt to taste. Fill the mixture into a baking dish.

  3. 3

    Make the potato lid

    Press the boiled, cold potatoes through a sieve and stir in the melted butter, potato starch, salt and egg. Work everything well together.

  4. 4

    Put on the lid

    Spread the potato mixture as a lid over the meat in the dish, brush with egg and sprinkle with crushed rusk crumbs.

  5. 5

    Bake

    Bake in the oven for about 20 minutes (1/3 hour) until the lid is golden. Serve in the dish.

Changes from the original

The stock amount is missing in the original and is estimated at 4 dl based on the amount of flour. A 'deep plateful' of meat has been converted to about 500 g, 'del.' has been interpreted as deciliters, and the baking time of 1/3 hour is given as 20 minutes.

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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. 196) → Modernisert~79% av teksten endretfjernetlagt til
60 gr. smør g smør. 50 gr. hvetemel g hvetemel. 500 g kokt eller stekt kjøtt (levninger, småskåret; originalt 1 stor dyp tallerken kjøt ... l. kjøtkraft tallerken). 4 dl kjøttkraft (mengden mangler i originalen). 1 knivsod cayenne 1/2 del. knivsodd cayennepepper. 0,5 dl sherry. Til lok: 1 ts salt (etter smak). 8 stk poteter (kokte og kalde, til lokket). 2 spiseskeer spiseskjeer smeltet smør (til lokket). 1 teske ts salt (til lokket). 1 teske potetesmel ts potetmel (til lokket). 2 egg. Smørret brunes, irøres melet, spædes stk egg (til lokket, samt litt efter til pensling). 2 spiseskjeer støtt kavring (til strøing). Brun smørret, rør inn melet og spe litt etter litt med kjøtkraften, gives kjøttkraften. Gi det et opkok. Det smaaskaarne kjøt oppkok.. Legg i det småskårne kjøttet — levninger av alle sorter slags stekt eller kokt kjøt kjøtt — og cayenne haves i, gives igjen cayenne, gi et opkok, tilsættes nytt oppkok og tilsett sherry samt og salt efter smak; fyldes etter smak. Fyll blandingen i form. De en form.. Gni de kokte, kolde poteter gnides gjennem kalde potetene gjennom en sigte, irøres det smeltede sikt og rør inn smeltet smør, potetesmelet, saltet potetmel, salt og eggene; egg. Arbeid alt arbeides godt sammen, lægges sammen.. Legg potetmassen som et lok lokk over kjøttet i formen. Pensles formen, pensle med egg og strøes med strø over støtt kavring. Stekes kavring.. Stek i ovnen 1/3 time. ca. 20 minutter (1/3 time) til lokket er gyllent. Serveres i formen.

Note til Modernisert

Kraftmengden mangler i originalen og er anslått til 4 dl ut fra melmengden. «Dyp tallerken» kjøtt er omregnet til ca. 500 g, «del.» er tolket som desiliter, og steketiden 1/3 time er angitt som 20 minutter.

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Frequently asked questions

What meat do I use in the aubin?
Leftovers of any kind of roasted or boiled meat — about one large deep plateful, cut into small pieces. The dish is essentially a classic leftovers dinner.
How long should the dish stay in the oven?
About 1/3 hour (20 minutes) after the potato lid has been put on, brushed with egg and sprinkled with crushed rusk crumbs. The total time, including boiling the potatoes and making the sauce, comes to around 75 minutes.
How do I make the potato lid?
8 boiled, cold potatoes are pressed through a sieve and worked well together with 2 tablespoons melted butter, 1 teaspoon salt, 1 teaspoon potato starch and 2 eggs. The mixture is laid as a lid over the meat in the dish.
What flavors the sauce?
Butter and wheat flour are browned into a brown roux that is thinned with meat stock. The flavor is set with 1 knife point of cayenne, 1/2 deciliter of sherry and salt to taste. The recipe is from Schønberg Erken's 'Stor kokebok' (1914), p. 196.

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