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Meat pâté with vegetables

Erken's meat pâté with vegetables from 1914: a white base sauce of butter, flour and milk is mixed with chopped leftover meat, egg yolks, onion and stiffly whipped egg whites, layered with boiled cauliflower, carrot and peas in an ovenproof dish and baked or cooked in a water bath. Served with melted butter or tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 191 (falt i det fri)

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About the dish

The recipe appears under the section 'Various dishes made from meat forcemeat and beef leftovers' and is a typical leftovers meal in which roasted and boiled, fresh and salted meat are mixed together.

How to make it

  1. 1

    Make the base sauce

    Melt the butter, stir in the flour and thin with the milk. Bring to a boil and take the pot off the heat.

  2. 2

    Mix in meat and seasoning

    Stir in the finely chopped meat (roasted and boiled, fresh and salted mixed together), the egg yolks, salt and chopped onion to taste.

  3. 3

    Fold in the egg whites

    Whip the egg whites stiff and fold them in gently at the end.

  4. 4

    Boil the vegetables

    Clean the cauliflower, carrots and peas and boil them tender.

  5. 5

    Assemble in the dish

    Layer the vegetables with the meat mixture in an ovenproof omelet dish. Pour a tablespoon of melted butter over.

  6. 6

    Bake or cook in a water bath

    Put the dish in a hot oven and bake ½–¾ hour, or cook it in a water bath for 1 hour.

  7. 7

    Serve

    Serve with melted butter, whipped butter or tomato sauce.

Changes from the original

Measures are given in modern units (grams, dl, tablespoon). 'Pilerter' is rendered as green peas. The baking time and water bath are kept as in the original; the amount of meat was unclear in the source and is set at 1 kg.

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

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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. 191) → 1949 (korrekturlest, s. 220)~57% av teksten endretfjernetlagt til
Kjøttpostei med grønnsaker. Ingredienser: 90 gr. smør 60 gr. hvetemel 3¾ del. 3½ dl. melk 4 egg 1 ½ kg. finhakket kjøt kjøtt salt løk lløk 1 blomkaalhode blomkålhode 5 gulerøtter 2½ del. pilerter. Smørret dd. pillerter Smøret smeltes, irøres melet og spædes spes med melken, gives gis et opkok, tages tas av ilden, varmen, irøres det hakkede kjøt kjøtt — levninger av hvad man har — stekt og kokt, ferskt og salt om hinanden — og eggeblommerne, eggeplommene, salt og hakket løk efter smak smak, og tilsidst tilsist de stivpiskede eggehviter. Grønsakerne stivvispede eggekvaliter. Grønnsakene renses og kokes og lægges legges lagvis i ildfast omeletfat med kjøtstuingen. 1 spiseske smeltet smør heldes over, og formen sættes i varm ovn; stekes ½—¾ time, koker i vandbad 1 time. Serveres omelettfat med smeltet smør, rørt smør eller tomatsaus. kjøttstuingen.

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Frequently asked questions

What kind of meat can I use?
The recipe is a leftovers dish: 1 kg finely chopped meat of 'whatever leftovers you have' — roasted and boiled, fresh and salted meat mixed together.
How long should the pâté bake?
The dish is put in a hot oven and baked ½–¾ hour. Alternatively it is cooked in a water bath for 1 hour. The total time including preparation is around 100 minutes.
Which vegetables are included, and how are they layered in the dish?
1 head of cauliflower, 5 carrots and 2½ dl peas. They are cleaned and boiled first, then layered with the meat mixture in an ovenproof omelet dish.
What is served with it?
Melted butter, whipped butter or tomato sauce. The recipe is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 191, and serves 8.

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