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).

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.

Small meat timbales

Name: Small meat timbales
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 500 g meat forcemeat; 2 pcs carrots (cooked); 2 pcs parsley roots or rutabaga (cooked, "white roots"); 200 g asparagus (can be swapped for small green beans or cauliflower); 250 g tomatoes (for garnish); 25 g butter (for greasing the molds); 2 tbsp parsley (finely chopped); 3 dl tomato sauce (for serving)

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
Grease the molds
Grease small timbale molds well with cold butter.
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
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
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
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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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. 226)~86% of the text changedremovedadded

500 g kjøttfarse. 2 stk gulrøtter (kokte). 2 stk persillerøtter eller kålrot (kokte, «hvite røtter»). 200 g asparges (kan byttes med små grønne bønner eller blomkål). 250 g tomater (til pynt). 25 g smør (til å smøre formene). 2 ss persille (finhakket). 3 dl tomatsaus (til servering). Smør små Små timbalformer ~~godt~~ smøres med ~~kaldt smør.. Stikk ut små runde skiver, stjerner eller halvmåner av de~~ koldt smør; kokte gule og hvite ~~røttene. Kle formene innvendig~~ røtter utstikkes i runde små skiver eller som stjerner eller halvmåner. Formene beklædes med disse ~~vekselvis.. Smør kjøttfarsen~~ vekselvis, og farsen smøres forsiktig ~~over grønnsakene~~ over, så ~~mønsteret~~ grønnsakene ikke ~~forskyves. Fyll~~ forskyvs. I midten fylles asparges, små grønne bønner eller ~~blomkål i midten, og dekk til slutt~~ blomkål, tilsist dekkes med et lag ~~farse.. Sett formene~~ farse. — Koker i vannbad 15—20 minutter. Vendes og ~~la dem koke 15–20 minutter til farsen er stiv.. Hvelv timbalene på fat, pynt~~ pyntes med ~~tomatskiver strødd~~ tomatskiver, overstrødd med finhakket ~~persille~~ persille, overhelles tomatsaus. Ingrediensliste: ½ kg. kjøttfarse kokte gule og ~~hell tomatsaus over.~~ hvite røtter asparges ¾ kg. tomater

Note on Modernised

Mengder som var utydelige i OCR-teksten er satt til de vanligste angivelsene hos Erken (½ kg farse, ¼ kg tomater). Enheter er modernisert til gram og desiliter, «kokes i vandbad» er beskrevet som vannbad i ovn eller på platen.

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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.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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