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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 191) → Modernised~78% of the text changedremovedadded
90 gr. smør g smør. 60 gr. hvetemel 3¾ del. melk g hvetemel. 3,75 dl melk. 4 stk egg (deles i plomme og hvite). 1 kg. kg finhakket kjøt kjøtt (rester av stekt og kokt, ferskt og salt kjøtt). salt (etter smak). 1 stk løk (finhakket, etter smak). 1 blomkaalhode stk blomkålhode. 5 gulerøtter 2½ del. pilerter. Smørret smeltes, irøres stk gulrøtter. 2,5 dl grønne erter. 1 spiseskje smeltet smør (til å helle over). Smelt smøret, rør inn melet og spædes spe med melken, gives melken. Gi det et opkok, tages oppkok og ta kjelen av ilden, irøres varmen.. Rør inn det hakkede kjøt — levninger av hvad man har — stekt finhakkede kjøttet (stekt og kokt, ferskt og salt om hinanden — og eggeblommerne, hverandre), eggeplommene, salt og hakket løk efter smak etter smak.. Pisk eggehvitene stive og tilsidst de stivpiskede eggehviter. Grønsakerne renses vend dem forsiktig inn til sist.. Rens blomkål, gulrøtter og kokes erter og lægges kok dem møre.. Legg grønnsakene lagvis med kjøttstuingen i et ildfast omeletfat med kjøtstuingen. 1 spiseske omelettfat. Hell en spiseskje smeltet smør heldes over, og over.. Sett formen sættes i varm ovn; stekes ½—¾ ovn og stek ½–¾ time, koker eller kok den i vandbad vannbad i 1 time. time.. Serveres med smeltet smør, rørt smør eller tomatsaus.

Note on Modernised

Mål er oppgitt i moderne enheter (gram, dl, spiseskje). «Pilerter» er gjengitt som grønne erter. Steketid og vannbad er beholdt som i originalen; mengden kjøtt sto utydelig i kilden og er satt til 1 kg.

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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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