What kind of beef tongue should I use?

The recipe uses salted, smoked and already-boiled beef tongue. So you don't need to boil the tongue after it's been prepared – the dish is simply assembled and warmed/fried up, hence the short time of about 25 minutes.

How much tongue per person?

One slightly thick slice of tongue per person, with a fried egg on top. For four servings that makes four slices and four eggs.

How is the accompaniment served?

The asparagus beans are boiled tender, sautéed in melted butter and arranged in a ring around the tongue slice with the fried egg.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 9, in the chapter on warm and cold small dishes.

Beef Tongue with Fried Egg (langue de bœuf aux œufs)

Name: Beef Tongue with Fried Egg (langue de bœuf aux œufs)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 slices beef tongue (salted, smoked and boiled, in slightly thick slices); 4 pcs egg (for frying); 400 g asparagus beans (snap beans); 30 g butter (for sautéing the beans, plus for frying)

Warm small dish from Erken 1914: a thick slice of boiled, salted and smoked beef tongue per person, topped with a fried egg and ringed with butter-sautéed asparagus beans.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 9 (falt i det fri)

Be the first to rate

About the dish

A simple warm small dish from the chapter "Warm and cold small dishes" in "Stor kokebok" (1914). Salted and smoked beef tongue was a common cured food, and leftovers were often used for such small dishes.

How to make it

1
Warm the tongue
Place a slightly thick slice of boiled, salted and smoked beef tongue on each plate or on a platter, and keep it warm.
2
Boil the beans
Boil the asparagus beans tender in lightly salted water, drain off the water and sauté them in melted butter.
3
Fry the eggs
Fry one egg per person in butter.
4
Plating
Place the fried egg on the tongue slice and arrange the beans in a ring around it.

Changes from the original

Quantities are estimated per person (the original gives no measures). "Asparagus beans" is kept as snap beans/asparagus beans, and the butter for sautéing the beans is listed as a separate item.

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.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 9) → 1949 (korrekturlest, s. 13)~40% av teksten endretfjernetlagt til

(Langue de boeuf aux oeufs.) Oksetunge, saltet, røket, kokt egg ~~aspargesbønner~~ aspargesbønner. Til hver person beregnes en litt ~~tyk~~ tykk skive tunge, ~~herpaa~~ herpå et speilegg; i krans herom ~~smaakokte~~ små kokte bønner, som er ~~rystet~~ ristet i smeltet smør.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What kind of beef tongue should I use?: The recipe uses salted, smoked and already-boiled beef tongue. So you don't need to boil the tongue after it's been prepared – the dish is simply assembled and warmed/fried up, hence the short time of about 25 minutes.
How much tongue per person?: One slightly thick slice of tongue per person, with a fried egg on top. For four servings that makes four slices and four eggs.
How is the accompaniment served?: The asparagus beans are boiled tender, sautéed in melted butter and arranged in a ring around the tongue slice with the fried egg.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 9, in the chapter on warm and cold small dishes.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!