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Beets with Maître d'Hôtel Butter

Erken 1914: boiled beets are sliced, fried in butter, and served piping hot with a small knob of maître d'hôtel butter (parsley butter) on each slice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 380 (falt i det fri)

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About the dish

A simple, French-inspired preparation from the vegetable chapter. Maître d'hôtel butter is cold butter creamed with finely chopped parsley, lemon juice, and salt — one of Erken's standard garnishes for vegetables and fish.

How to make it

  1. 1

    Boil the beets

    Wash the beets thoroughly without cutting into them, boil them tender, and skin them immediately.

  2. 2

    Fry

    Cut the beets into slices and fry them in butter.

  3. 3

    Serve

    Arrange the slices piping hot and place a very small knob of maître d'hôtel butter on each slice.

Changes from the original

Quantities have been supplied, since the original only mentions "boiled beets" and "maitre d'hotel butter." The butter is described in the steps for modern readers.

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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. 380) → 1949 (korrekturlest, s. 419)~35% av teksten endretfjernetlagt til
Kokte rødbeter maitre d'hotel-smør Rødbeterne kokes som ovenfor forklaret. Skjæres skjæres i skiver, stekes i smør og serveres rykende varme med en ganske liten kule maitre d'hotel-smør paa på hver skive.

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Frequently asked questions

How are the beets boiled?
The beets are boiled whole and unpeeled, with a little of the root and stem left on, so they don't "bleed." Allow about an hour, depending on size. Then they are peeled and cut into slices. The total time for the dish is about 80 minutes.
What is maître d'hôtel butter?
A cold, creamed butter flavored with finely chopped parsley and lemon juice (salt and pepper). It is shaped into small knobs or slices that are placed on the hot food and melt there.
How is the dish served?
The beet slices are fried in butter and brought to the table piping hot, with a very small knob of maître d'hôtel butter on each slice. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 380.

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