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.

Meat aubin with potato lid

Name: Meat aubin with potato lid
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 5 servings
Cuisine: Norwegian
Ingredients: 60 g butter; 50 g wheat flour; 500 g boiled or roasted meat (leftovers, finely chopped; originally 1 large deep plateful); 4 dl meat stock (amount missing in the original); 1 knife point cayenne pepper; 0.5 dl sherry; 1 tsp salt (to taste); 8 pcs potatoes (boiled and cold, for the lid); 2 tbsp melted butter (for the lid); 1 tsp salt (for the lid); 1 tsp potato starch (for the lid); 2 pcs egg (for the lid, plus a little for brushing); 2 tbsp crushed rusk crumbs (for sprinkling)

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

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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