How long does the entire preparation take?

Reckon on around 9 hours in total: 6 hours soaking the ears, 1½ hours boiling in water or stock with onion, carrot and bouquet garni, and finally ½ hour in the oven after browning in butter.

What does the filling consist of?

Rusk, finely chopped veal, kidney suet, parsley, anchovy butter, salt and pepper are mixed well and moistened with beaten egg. The mixture is filled into the ears.

How are the ears cooked after filling?

Pork slices (bacon slices) are wrapped around the ears, which are sprinkled with salt, pepper and grated bread or rusk. They are browned slowly in butter and basted often with melted butter, before ½ hour in the oven. The brown sauce is poured over on the serving platter.

Where does the recipe come from?

From Henriette Schønberg Erken's «Stor kokebok» (1914), page 257, under the name oreilles de porc. Given as 2 servings.

Pig's Ears (Oreilles de Porc)

Name: Pig's Ears (Oreilles de Porc)
Prep time: 45 min
Cook time: 8 h 15 min
Total time: 9 h
Yield: 2 servings
Cuisine: Norwegian
Ingredients: 2 pcs pig's ears; 2 tbsp rusk (crushed, can be replaced with dry breadcrumbs); 1 tbsp veal (finely chopped); 1 tbsp parsley (finely chopped); 1 pcs onion; 1 pcs carrot; 1 pcs bouquet garni (herb bundle); 1 tbsp kidney suet (finely chopped); 1 tsp anchovy butter; 1 pcs egg (beaten); salt; pepper; thin pork slices (to wrap around); grated bread or rusk (for sprinkling over); butter (for frying and basting)

Pig's ears (oreilles de porc): 2 ears are soaked 6 hours and boiled 1½ hours in stock with onion, carrot and bouquet garni. Filled with a forcemeat of rusk, finely chopped veal, kidney suet, parsley, anchovy butter, salt, pepper and egg, wrapped in pork slices, sprinkled with breadcrumbs, browned in butter and baked ½ hour in the oven. The brown sauce is poured over at serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 257 (falt i det fri)

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About the dish

A French-inspired offal dish from the pork chapter, where the ears are first boiled tender in stock with root vegetables, filled with a forcemeat and browned with pork wrapped around. The French name «oreilles de porc» shows Erken's grounding in French cuisine.

How to make it

1
Soaking
Place the pig's ears in cold water for 6 hours.
2
Boiling
Place the ears in cold water or stock together with onion, carrot and bouquet garni. Boil for 1½ hours.
3
Forcemeat
Mix rusk, veal, kidney suet, parsley, anchovy butter, salt and pepper well, and moisten the mixture with the beaten egg.
4
Fill the ears
Fill the ears with the forcemeat, wrap pork slices around them and sprinkle with salt, pepper and grated bread or rusk.
5
Browning and baking
Brown the ears slowly in butter, put them in the oven (about 200 °C (390 °F)) for ½ hour and baste often with melted butter.
6
Serving
Pour the brown sauce over the ears on the serving platter.

Changes from the original

Measurements are converted to modern units (tablespoon/teaspoon kept), rusk kept with breadcrumbs as an alternative, kidney suet kept. Egg and pork slices are added to the ingredient list, and the method is divided into steps. Oven temperature is estimated at about 200 °C (390 °F).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 257) → 1949 (korrekturlest, s. 288)~40% av teksten endretfjernetlagt til

(Oreilles de pore.) 2 svineører 2 ~~spiseskeer~~ spiseskjeer kavring 1 ~~spiseske~~ spiseskje finhakket ~~kalvekjøt~~ kalvekjøtt 1 ~~spiseske~~ spiseskje finhakket persille 1 løk 1 gulerot 1 suppevisk 1 ~~spiseske~~ spiseskje finhakket nyretalg ~~1 teske~~ 1/2 teskje ansjossmør 1 1/2 egg salt pepper 3/4 l. brun saus 1/2 l. kjøttkraft Ørene ~~utvandes~~ utvannes i 6 timer. ~~Sættes~~ Settes over ~~ilden~~ varmen i koldt ~~vand~~ vann eller kraft med løken, ~~guleroten~~ guleroten og suppevisken, koker 1½ 1 1/2 time. Kavring, ~~kalvekjøt,~~ kalvekjøtt, nyretalg, persille, ansjossmør, salt og pepper blandes godt, ~~fugtes~~ fuktes med det vispede egg; med denne deig ~~fyldes~~ fylles ørene; fleskeskiver bindes omkring, strøes med salt, pepper og revet brød eller kavring. Ristes ~~langsomt~~ langsomt i smør, dryppes ofte med smeltet smør, ~~sættes~~ settes i ovn ½ 3/4 time. Den brune saus ~~heldes~~ helles over ~~paa~~ på anretningsfatet.

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Frequently asked questions

How long does the entire preparation take?: Reckon on around 9 hours in total: 6 hours soaking the ears, 1½ hours boiling in water or stock with onion, carrot and bouquet garni, and finally ½ hour in the oven after browning in butter.
What does the filling consist of?: Rusk, finely chopped veal, kidney suet, parsley, anchovy butter, salt and pepper are mixed well and moistened with beaten egg. The mixture is filled into the ears.
How are the ears cooked after filling?: Pork slices (bacon slices) are wrapped around the ears, which are sprinkled with salt, pepper and grated bread or rusk. They are browned slowly in butter and basted often with melted butter, before ½ hour in the oven. The brown sauce is poured over on the serving platter.
Where does the recipe come from?: From Henriette Schønberg Erken's «Stor kokebok» (1914), page 257, under the name oreilles de porc. Given as 2 servings.

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