Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 225) → Modernised~80% of the text changedremovedadded
60 gr. smør 40 gr. hvetemel ½ l. melk salt pepper 2 eggeplommer 1 spiseskje finhakket persille ½ kg. ferskt eller salt, 800 g kokt eller stekt kjøtt 150 gr. flesk 350 gr. brune bønner oksekjøtt (skåret i løvtynne skiver). 60 g smør. 40 g hvetemel. 5 dl melk. 1 l. brun saus løk nellik ts salt (etter smak). 0,25 ts pepper eddik sukker (etter smak). 2 stk eggeplommer. 1 spiseskje finhakket ss persille 50 gr. (finhakket). Rør smør eller fett. Smør og mel røres sammen, spes spe med melken, gis melken og gi det et opkok, tilsettes krydderier oppkok.. Tilsett salt og jevnes pepper, ta gryten av varmen og jevn sausen med eggeplommene. Sausen holdes eggeplommene.. Hold sausen kokende varm i vannbad. Det vannbad.. Skjær det kokte eller stekte kjøtt skjæres kjøttet i løvtynne skiver, legges legg dem på fat, fat og hell den kokende varme saus helles sausen over. Lien strøes på. Omkring på fatet kan legges Strø persillen på.. Legg gjerne fylte agurker eller stekte tomater. tomater rundt på fatet.

Note on Modernised

Mål er omregnet til moderne enheter. Saltmengden er anslått. «Vandbad» er beskrevet som vannbad.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!