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Meat salad

Cold meat salad of leftover meat in strips and cut-up boiled macaroni, mixed with a cooled cooked dressing of cream, egg yolks and cornstarch seasoned with salt, pepper, mustard and lemon juice. Garnished with lettuce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 419 (falt i det fri)

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About the dish

A typical leftovers recipe from Erken's salad chapter: meat leftovers from dinner are turned into a cold starter with boiled macaroni and a cooked cream dressing thickened with egg yolks and cornstarch.

How to make it

  1. 1

    Cut up

    Cut the meat into fine strips, about a deep plateful, and cut the boiled macaroni into small pieces.

  2. 2

    Make the dressing

    Whisk the egg yolks, cream and cornstarch together cold.

  3. 3

    Thicken

    Set the mixture over the heat and stir until it thickens. Take it off the heat.

  4. 4

    Season

    Add salt, pepper, mustard and lemon juice once the sauce is well cooled.

  5. 5

    Mix and serve

    Mix the dressing with the meat and macaroni using two forks. Garnish with lettuce; a little cut-up lettuce can also be mixed into the meat.

Changes from the original

Amounts are converted to modern units (grams, deciliters, teaspoon). 'Corn flour' is kept (can be replaced with cornstarch/maizena). The method is rendered in numbered steps in modern Norwegian.

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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. 419) → 1949 (korrekturlest, s. 466)~45% av teksten endretfjernetlagt til
Rester av kjøt, kjøtt, salt og ferskt, kokt eller stekt 60 gr. makaroni 2 del. dd. fløte 3 eggeblommer 1 teske maismel eggeplommer 1/2 teskje potetmel salt pepper 1 teske 1/4 teskje sennep citronsaft. sitronsaft. Skjær kjøttet i fine strimler — en dyp tallerken fuld full —, skjær den kokte makaroni i smaastykker. Eggeblommerne, småstykker. Eggeplommene, fløten og melet vispes koldt sammen, sættes settes over ilden, varmen, røres i, i til det tykner, tages tas av ilden, varmen, og krydderierne haves i, naar krydderiene has i når sausen er godt avkjølet. Blandes ved hjælp hjelp av to gafler med det opskaarne kjøt. opskårne kjøtt. Pyntes med salat; litt opskaaren opskåren salat er ogsaa også bra at å blande i kjøttet.

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Frequently asked questions

What meat can I use?
Leftover meat — both salted and fresh, boiled or roasted. You need about a deep plateful of meat cut into fine strips.
How do I make the dressing?
Whisk 3 egg yolks, 2 dl cream and 1 tsp cornstarch together cold. Set over the heat and stir until it thickens, take off the burner. When the sauce is well cooled, add salt, pepper, 1 tsp mustard and lemon juice.
What else goes in the salad?
60 g macaroni is boiled and cut into small pieces and mixed in. Mix the meat and sauce with two forks. Garnish with leaf lettuce — a little cut-up lettuce can also be mixed into the meat.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' from 1914, page 419. It serves 4 and takes around an hour.

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