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Ragout in Shells

Ragout in shells from Erken 1914: diced cooked/roasted meat and boiled potatoes, half the potatoes browned in butter, heated in tomato sauce, arranged in gratin shells with butter-fried potatoes and parsley on top.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 197 (falt i det fri)

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About the dish

An arrangement in mussel shells (gratin shells) was fashionable party food around 1914; here leftovers of roasted or boiled meat are used with tomato sauce.

How to make it

  1. 1

    Cut up

    Cut the meat and the boiled potatoes into dice.

  2. 2

    Brown potatoes

    Brown half the diced potatoes in 50 g butter and mix them with the meat in a pot.

  3. 3

    Heat with sauce

    Stir in the tomato sauce and heat well without boiling. Season with salt and pepper.

  4. 4

    Arrange

    Put the mixture into gratin shells or small ovenproof dishes.

  5. 5

    Topping

    Fry the rest of the diced potatoes in the remaining 50 g butter, place them over the stew, and sprinkle with finely chopped parsley.

Changes from the original

Fractions restored from the OCR (2 kg → ½ kg, 2 l → ½ l), amount of parsley specified, "shells" explained as gratin shells/small ovenproof dishes.

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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. 197) → 1949 (korrekturlest, s. 228)~28% av teksten endretfjernetlagt til
½ 1/2 kg. stekt eller kokt kjøt ½ kjøtt 1/2 kg. kokte poteter ½ l. 1/2 1. tomatsaus persille pepper salt 100 gr. smør. Kjøttet og poteterne potetene skjæres i terninger. Halvparten av poterne potetene brunes i 50 gr. smør og blandes sammen med kjøttet i en gryte. Tomatsausen røres i, opvarmes godt uten at å koke, krydres efter smak. Anrettes i skjæl. skjell. Resten av poteterne potetene stekes i de andre 50 gr. smør, lægges legges over stuingen, bestrøes med finhakket persille.

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Frequently asked questions

Can I use leftover meat?
Yes, the recipe is made for leftovers: ½ kg roasted or boiled meat is cut into dice. Boiled potatoes (½ kg) are also used, so the dish is a typical leftovers dish.
Why should the tomato sauce not boil?
The sauce should only be heated well together with the meat and potatoes. Vigorous boiling can make the meat dry and the sauce separate; it is enough to get the mixture heated through before seasoning with pepper and salt.
What is meant by arranging in "shells"?
The mixture is filled into scallop shells or small ovenproof individual dishes. The last half of the diced potatoes is fried in 50 g butter and placed on top, and everything is sprinkled with finely chopped parsley.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 197. It is calculated for 4 servings and takes about 30 minutes.

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