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Boiled beef in sauce

Paper-thin slices of boiled or roasted beef doused with an egg-yolk-thickened milk sauce, sprinkled with parsley and garnished with stuffed cucumbers or fried tomatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 194 (falt i det fri)

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About the dish

An elegant way to serve boiled beef: paper-thin slices doused with an egg-thickened white sauce. Typical of Erken's presentations, where leftover boiled meat is given a refined, festive form.

How to make it

  1. 1

    Make the sauce

    Stir butter and flour together, thin with the milk and bring to a boil.

  2. 2

    Season and thicken

    Add salt and pepper, take the pot off the heat and thicken the sauce with the egg yolks.

  3. 3

    Keep warm

    Keep the sauce piping hot in a water bath.

  4. 4

    Plate

    Cut the boiled or roasted meat into paper-thin slices, place them on a platter and pour the piping-hot sauce over them. Sprinkle on the parsley.

  5. 5

    Garnish

    Arrange stuffed cucumbers or fried tomatoes around the platter if you like.

Changes from the original

Measures are converted to modern units. The amount of salt is estimated. «Vandbad» is described as a water bath.

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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. 194) → 1949 (korrekturlest, s. 225)~56% av teksten endretfjernetlagt til
60 gr. smør 40 gr. hvetemel 1/2 ½ l. melk salt pepper 2 eggeblommer eggeplommer 1 spiseske spiseskje finhakket persille ½ kg. ferskt eller salt, kokt eller stekt kjøtt 150 gr. flesk 350 gr. brune bønner 1 l. brun saus løk nellik pepper eddik sukker 1 spiseskje finhakket persille 50 gr. smør eller fett. Smør og mel røres sammen, spædes spes med melken, gives gis et opkok, tilsættes tilsettes krydderier og jevnes med eggeblommerne. eggeplommene. Sausen holdes kokende varm i vandbad. vannbad. Det kokte eller stekte kjøt kjøtt skjæres i løvtynde løvtynne skiver, lægges paa legges på fat, og den kokende varme saus heldes helles over. Persillen Lien strøes paa. på. Omkring paa på fatet kan lægges fyldte legges fylte agurker eller stekte tomater.

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Frequently asked questions

What kind of meat do I use for this dish?
The recipe is made for boiled or roasted beef that has become leftovers. The meat is cut into paper-thin slices, placed on a platter and doused with the piping-hot sauce.
How do I make the sauce without the egg yolks curdling?
Stir 60 g butter and 40 g wheat flour together, thin with 1/2 l milk and bring to a boil. Take the pot off the heat before thickening with the 2 egg yolks, then keep the sauce warm in a water bath – that way it does not boil and the eggs do not separate.
What is it served with?
In «Stor kokebok» (1914, p. 194) Henriette Schønberg Erken recommends stuffed cucumbers or fried tomatoes arranged around the platter, and finely chopped parsley sprinkled over the meat.

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