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Small meat timbales

Erken's small meat timbales from 1914: timbale molds lined with cut-out cooked root vegetables, filled with meat forcemeat and asparagus, cooked 15–20 minutes in a water bath, and served with tomato sauce and parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 195 (falt i det fri)

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About the dish

Small timbales of meat forcemeat with a pattern of cooked root vegetables along the mold, a decorated party dish from the chapter on meat forcemeat in "Stor kokebok" (1914).

How to make it

  1. 1

    Grease the molds

    Grease small timbale molds well with cold butter.

  2. 2

    Decorate the molds

    Cut out small round slices, stars, or half-moons from the cooked yellow and white roots. Line the molds on the inside with these, alternating.

  3. 3

    Fill with forcemeat

    Spread the meat forcemeat carefully over the vegetables so the pattern is not displaced. Fill the center with asparagus, small green beans, or cauliflower, and finally cover with a layer of forcemeat.

  4. 4

    Cook in a water bath

    Place the molds in a water bath and let them cook 15–20 minutes until the forcemeat is firm.

  5. 5

    Serve

    Turn the timbales out onto a platter, garnish with tomato slices sprinkled with finely chopped parsley, and pour tomato sauce over.

Changes from the original

Quantities that were unclear in the OCR text have been set to Erken's most common amounts (½ kg forcemeat, ¼ kg tomatoes). Units have been modernized to grams and deciliters, and "cooked in a water bath" has been described as a water bath in the oven or on the stovetop.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 195) → 1949 (korrekturlest, s. 226)~58% av teksten endretfjernetlagt til
½ kg. kjøtfarce kokte gule og hvite røtter asparges ¼ kg. tomater. Smaa Små timbalformer smøres med koldt smør; kokte gule og hvite røtter utstikkes i runde, smaa runde små skiver eller som stjerner eller halvmaaner. Formerne halvmåner. Formene beklædes med disse vekselvis, og farcen farsen smøres forsigtig forsiktig over, saa grønsakerne så grønnsakene ikke forskyves. forskyvs. I midten fyldes fylles asparges, smaa små grønne bønner eller blomkaal, tilsidst dækkes blomkål, tilsist dekkes med et lag farce. farse. — Koker i vandbad vannbad 15—20 minutter. Vendes og pyntes med tomatskiver, overstrøet overstrødd med finhakket persille; overheldes persille, overhelles tomatsaus. Ingrediensliste: ½ kg. kjøttfarse kokte gule og hvite røtter asparges ¾ kg. tomater

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Frequently asked questions

How long should the timbales cook?
They are cooked in a water bath for 15–20 minutes in small, greased timbale molds.
How do I decorate the molds?
Grease the molds with cold butter and line them, alternating, with small round slices, stars, or half-moons of cooked yellow and white roots. Spread the forcemeat carefully over so the vegetables do not shift.
What is used as the center filling?
Asparagus, small green beans, or cauliflower. Finally it is covered with a layer of meat forcemeat (½ kg forcemeat in all).
How are they served?
Turned out of the mold, garnished with tomato slices (¼ kg tomatoes) sprinkled with finely chopped parsley, and covered with tomato sauce. The recipe is from Schønberg Erken's Stor kokebok (1914), p. 195.

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