Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

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. 218) → Modernised~86% of the text changedremovedadded
Oksetunge å la fa vori te. (Langue de boeuf å la favorite.) INGREDIENSER: 1 stk kokt tunge, fersk oksetunge (fersk eller salt saltet). 1 gulerot stk gulrot (finskåret). 1 laurbærblad stk laurbærblad. 50 gr. smør g smør. 40 gr. hvetemel g hvetemel. 2 del. hvitvin 1/2 l. kjøttkraft dl hvitvin. 2,5 dl kjøttkraft. 5 dråper maggikrydder (kan sløyfes). 1 spiseskje ss finhakket persille persille. 2 eggeplommer pepper salt stk eggeplommer. 1 teskje sitronsaft FREMGANGSMÅTE: Tungen kokes ts sitronsaft. salt (etter smak). pepper (etter smak). Kok oksetungen på vanlig måte, flåes måte (ca. 3 timer for fersk/saltet tunge), legg den straks i kaldt vann og skjæres trekk av skinnet. Skjær tungen i skiver. Smør skiver.. Smelt smøret, rør inn melet og mel halvrunes, spes la det halvbrune. Spe med kraften kjøttkraften og vinen. Småkoker 1/2 time med den finskåme gulerot hvitvinen under omrøring.. Legg i finskåret gulrot og laurbærbladet. Siles laurbærblad, og hases la sausen småkoke i ca. 15 minutter. Sil sausen tilbake i gryten. Sausen tilsettes krydderier gryten.. Krydre med salt, pepper og kokes eventuelt noen dråper maggikrydder, og kok sausen godt inn. Persillen inn.. Rør inn persille og sitronsaften røres i, sitronsaft. Ta gryten av varmen og legér sausen jevnes med eggeplommene. Sausen helles eggeplommene uten at den koker.. Hell den varme sausen over tungeskivene. Serveres tungeskivene og server med grønnsaker.

Note on Modernised

Mengder er omregnet til moderne enheter (desiliter, gram, spiseskje/teskje). «Maggi-krydderi» er beholdt som smakstilsetning, men kan sløyfes eller erstattes med litt soyasaus. Koketider er angitt i minutter, og trinnene er skrevet i moderne norsk.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!