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Beef Tongue à la Favorite

Boiled and peeled beef tongue in slices, served with a half-brown white wine and stock sauce infused with carrot and bay leaf, seasoned with Maggi seasoning, parsley and lemon and thickened with egg yolks. From Erken's Stor kokebok 1914, p. 187.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 187 (falt i det fri)

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About the dish

The recipe belongs to the section on beef tongue in the meat chapter. Erken assumes the tongue has first been boiled and peeled according to the main instruction on the same page, where fresh tongue should be layered with salt for a couple of days before boiling.

How to make it

  1. 1

    Boil the tongue

    Boil the beef tongue in the usual way (about 3 hours for fresh/salted tongue), place it immediately in cold water and peel off the skin. Cut the tongue into slices.

  2. 2

    Brown roux

    Melt the butter, stir in the flour and let it brown halfway. Thin with the stock and the white wine while stirring.

  3. 3

    Infuse the sauce

    Add the finely cut carrot and bay leaf, and let the sauce simmer for about 15 minutes. Strain the sauce back into the pot.

  4. 4

    Season

    Season with salt, pepper and, if desired, a few drops of Maggi seasoning, and reduce the sauce well.

  5. 5

    Finish

    Stir in the parsley and lemon juice. Take the pot off the heat and thicken the sauce with the egg yolks without letting it boil.

  6. 6

    Serve

    Pour the hot sauce over the tongue slices and serve with vegetables.

Changes from the original

Quantities are converted to modern units (deciliters, grams, tablespoon/teaspoon). "Maggi seasoning" is kept as a flavoring, but may be omitted or replaced with a little soy sauce. Cooking times are given in minutes, and the steps are written 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. 187) → 1949 (korrekturlest, s. 218)~47% av teksten endretfjernetlagt til
Oksetunge å la fa vori te. (Langue de boeuf å la favorite.) INGREDIENSER: 1 kokt tunge, fersk eller salt 1 gulerot 1 laurbærblad 50 gr. smør 40 gr. hvetemel 2 del. hvitvin 1/4 1/2 l. kjøtkraft 5 draaper maggi-krydderi kjøttkraft 1 spiseske spiseskje finhakket persille 2 eggeblommer eggeplommer pepper salt 1 teske citronsaft teskje sitronsaft FREMGANGSMÅTE: Tungen kokes paa på vanlig maate, flaaes måte, flåes og skjæres i skiver. Smør og mel halvbrunes sammen, spædes halvrunes, spes med kraften og vinen. Smaakoker 1/4 Småkoker 1/2 time med den finskaarne finskåme gulerot og laurbærbladet. Siles og haves hases tilbake i gryten. Sausen tilsættes tilsettes krydderier og kokes godt ind. inn. Persillen og citronsaften sitronsaften røres i, og sausen jevnes med eggeblommerne. eggeplommene. Sausen heldes helles over tungeskiverne. tungeskivene. Serveres med grønsaker. grønnsaker.

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Frequently asked questions

Can I use both fresh and salted tongue?
Yes, the recipe calls for "1 boiled tongue, fresh or salted." The tongue is boiled in the usual way, peeled and cut into slices.
How is the sauce made?
Butter and wheat flour are browned halfway together and thinned with stock (1/4 l) and white wine (2 dl). The sauce simmers 1/4 hour with finely cut carrot and bay leaf, is strained, reduced well with seasoning, and finally stirred with parsley and lemon juice before being thickened with 2 egg yolks.
How long does the dish take, and what is it served with?
Figure around 3.5 hours total, since the tongue must be boiled; the sauce only simmers 15 minutes. Served with vegetables.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 187.

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