Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Lamb Fricassee

Lamb fricassee from Erken 1914: lamb breast and shoulder are boiled tender with a bouquet garni and root vegetables, the stock is strained and thickened with 50 g butter and 40 g flour, meat, roots and separately boiled peas are warmed in the sauce, served with parsley and mounds of rice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 240 (falt i det fri)

Be the first to rate

About the dish

A classic French-inspired fricassee from Erken's meat chapter (1914). The meat is boiled tender, the stock is strained and thickened into a light sauce, and the dish is arranged with boiled rice shaped into small mounds around the platter.

How to make it

  1. 1

    Cook the meat

    Divide the meat into pieces and place it in boiling water so it just covers. Bring to a boil and skim the stock well.

  2. 2

    Roots and bouquet garni

    Place the bouquet garni and the cleaned roots in the stock. The peas are cooked separately. Let the meat cook until tender, about 1 1/2–2 hours.

  3. 3

    Sauce

    Stir butter and flour together, and thin with the strained, skimmed stock into a suitably thick sauce.

  4. 4

    Assemble the dish

    Place the neatly cut-up meat and the cut-up roots in the sauce and warm through. Add the peas just before plating.

  5. 5

    Plating

    Arrange on a slightly deep platter, scatter parsley over the top and place boiled rice shaped into small mounds around.

Changes from the original

Quantities for carrots, turnips and peas are estimated, as the original does not state them. "Bouquet garni" is explained as a bunch of parsley, leek and celery. Measures converted to modern units.

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.

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. 240) → 1949 (korrekturlest, s. 271)~39% av teksten endretfjernetlagt til
1 1/2 (Agneau en sauce fricassé.) 1½ kg. lammebryst og bog 1 suppevisk gulerøtter næper neper grønne erter 1 spiseskefuld spiseskjeful finhakket persille 50 gr. smør 40 gr. hvetemel. Kjøttet knækkes knekkes og sættes settes over ilden varmen med saa så meget kokende vand, vann at det netop staar nettop står over. Naar Når kraften er kokt op og skummet, lægges legges suppevisken og de rensede røtter i; erterne ertene bør kokes for sig. Koker, Koker til kjøttet er mørt, ca. 1 1/2—2 1½—2 timer. Smør og mel røres sammen, spædes spes med den silede, silte, skummede kraft til en passe jevn saus. Det pent opskaarne kjøt opskårne kjøtt og de opskaarne opskårne røtter vandes varmes i sausen; erterne haves ertene hes i umiddelbart før anretningen. Anrettes paa på et litt dypt fat, persillen strøes over, og kokt ris, formet som smaa små topper, sættes settes omkring.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What cuts of meat are used?
1 1/2 kg lamb breast and shoulder, cracked into suitable pieces.
How long should the meat cook?
Until tender, about 1 1/2–2 hours. The meat is covered with just enough boiling water to cover it, and the stock is skimmed.
How is the sauce made?
50 g butter and 40 g wheat flour are stirred together and thinned with strained, skimmed stock into a suitably thick sauce. Meat and cut-up roots are warmed in the sauce.
How is the dish served?
On a slightly deep platter, with finely chopped parsley scattered over the top and boiled rice shaped into small mounds around. The green peas are cooked separately and added just before plating.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!