A short plating instruction from Erken's Stor kokebok 1914: roasted beef tenderloin garnished with asparagus set into carrot rings, potato roses, curls of carrot and parsley root, and chopped parsley.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 167 (falt i det fri)
A short plating instruction in Erken's section on beef tenderloin, showing how the finished roast is garnished for the party table. Such "arrangements" belonged to the bourgeois party fare of the time, where vegetables were shaped and set up decoratively around the meat.
Make carrot rings
Cut thick slices of boiled carrot and punch out the center so you get rings.
Set up the asparagus
Set the asparagus bundles into the carrot rings and stand them up along the tenderloin, alternating with potato roses.
Garnish the tenderloin
Lay curls of carrot and parsley root over the tenderloin.
Finish
Sprinkle finely chopped parsley over and serve immediately.
No quantities are given in the original; the ingredients are listed without amounts. The language in the steps has been modernized, and "potato roses" is explained as shaped potato balls/roses.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Gulrot
Potet
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note til Modernisert
Ingen mengder er oppgitt i originalen; ingrediensene er ført opp uten mengdeangivelse. Språket i trinnene er modernisert, og «potetesroser» er forklart som formede potetkuler/-roser.
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