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Veal Tongue Roulettes

Cold roulettes of diced boiled veal tongue, truffle, mushroom and chestnuts bound in a thick, gelatin-set flour sauce, chilled on a platter, shaped and optionally breaded and fried.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 21 (falt i det fri)

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About the dish

A festive cold small dish from the chapter Hot and Cold Small Dishes, with truffles, mushroom and chestnuts in a gelatin-bound sauce. This is the recipe in the sequence where Erken writes out the method itself.

How to make it

  1. 1

    Cut up

    Cut the veal tongue, truffles, mushroom and chestnuts into small dice.

  2. 2

    Make the sauce

    Stir butter and flour together and thin with the meat stock into a thick sauce.

  3. 3

    Dissolve the gelatin

    Rinse the gelatin sheets, cut them up and let them dissolve completely in the boiling sauce. Season with salt and pepper.

  4. 4

    Mix

    Stir in all the diced ingredients, spread the mixture out on a platter and let it become quite cold and firm.

  5. 5

    Shape and serve

    Shape the mixture into roulettes. Serve them cold, or roll them in breadcrumbs, egg and breadcrumbs and fry them golden brown in plenty of fat.

Changes from the original

The amount of meat stock was unclear in the OCR ("1 s 1.") and has been set to ½ l. The OCR error "sraer" has been corrected to butter. Units modernized to grams and dl.

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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. 21) → 1949 (korrekturlest, s. 30)~49% av teksten endretfjernetlagt til
400 gr. kokt, fersk kalvetunge 2 trøfler 100 gr. champignons 100 gr. kokte kastanjer 75 gr. smør 75 gr. hvetemel ½ l. kjøtkraft 6 plater gelatin 4 del. kjøttkraft salt pepper. Tunge, trøfler, champignons og kastanjer skjæres smaat smått op. Smør og mel røres sammen, spædes sam men, spedes med kraften; gelatinen skylles, klippes op og opløses i sausen, koker, til gelatinen er helt opløst. Tilsættes kraften, gis et opkok. Tilsettes alt det ophakkede, op hakkede, bredes utover et fat, til det er ganske koldt. Tillagningen Til lagningen ellers som ovenfor forklaret. forklart.

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Frequently asked questions

What does the filling in veal tongue roulettes consist of?
400 g boiled, fresh veal tongue, 2 truffles, 100 g mushrooms and 100 g chestnuts, all finely cut. This is mixed into a thick sauce of 75 g butter, 75 g wheat flour and ½ liter meat stock, with 6 sheets of gelatin, salt and pepper.
How is the gelatin used?
The gelatin sheets are rinsed, cut up and dissolved in the finished, thinned sauce. The sauce is boiled until the gelatin is completely dissolved, so that the mixture sets as it cools.
Why does the dish take so long?
Total time is about 4 hours because the mixture is spread out on a platter and must become completely cold and firm before it can be shaped into roulettes and plated.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 21, in the chapter on hot and cold small dishes. It is meant for 6 servings and is served as a cold small dish.

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