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.

Veal Tongue Roulettes

Name: Veal Tongue Roulettes
Prep time: 50 min
Cook time: 3 h 10 min
Total time: 4 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 400 g veal tongue (boiled, fresh); 2 pcs truffles; 100 g mushroom; 100 g chestnuts (boiled and peeled); 75 g butter; 75 g wheat flour; 5 dl meat stock; 6 sheets gelatin; salt (to taste); pepper (to taste)

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
Cut up
Cut the veal tongue, truffles, mushroom and chestnuts into small dice.
2
Make the sauce
Stir butter and flour together and thin with the meat stock into a thick sauce.
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
Mix
Stir in all the diced ingredients, spread the mixture out on a platter and let it become quite cold and firm.
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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 30)~88% of the text changedremovedadded

400 g gr. kokt, fersk kalvetunge ~~(kokt, fersk).~~ 2 ~~stk trøfler.~~ trøfler 100 ~~g sjampinjong.~~ gr. champignons 100 g gr. kokte kastanjer ~~(kokte og skrelte).~~ 75 ~~g smør.~~ gr. smør 75 ~~g hvetemel. 5 dl kjøttkraft. 6 plater gelatin.~~ gr. hvetemel 4 del. kjøttkraft salt ~~(etter smak). pepper (etter smak). Skjær kalvetunge,~~ pepper. Tunge, trøfler, ~~sjampinjong~~ champignons og kastanjer ~~i smaa terninger.. Rør smør~~ skjæres smått op. Smør og mel ~~sammen og spe med kjøttkraften til en tykk saus.. Skyll gelatinplatene, klipp dem opp og la dem løse seg helt opp i den kokende sausen. Smak til~~ røres sam men, spedes med ~~salt og pepper.. Rør inn~~ kraften, gis et opkok. Tilsettes alt det ~~oppskaarne, bre massen~~ op hakkede, bredes utover et ~~fat og la den bli ganske kald og fast.. Form massen~~ fat, til ~~ruletter. Server dem kolde, eller vend dem i kavring, egg og kavring og stek dem gyllenbrune i rikelig fett.~~ det er ganske koldt. Til lagningen ellers som ovenfor forklart.

Note on Modernised

Mengden kjøtkraft var utydelig i OCR («1 s 1.») og er satt til ½ l. OCR-feilen «sraer» er rettet til smør. Enheter modernisert til gram og dl.

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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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