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Cod Liver Dumplings (quenelles de foie de cabillaud)

Erken 1914, p. 156: Cod liver dumplings (quenelles de foie de cabillaud) made from 250 g finely chopped cod liver, 2 tbsp grated bread, parsley and 2 egg yolks, shaped into small dumplings that gently poach for 10–15 min and are served in sauce piquante.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 156 (falt i det fri)

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About the dish

A fine little appetizer from the fish chapter of "Stor kokebok" (1914), where cod liver was put to use in French-inspired quenelles. Served in sauce piquante — a tart, spiced brown sauce.

How to make it

  1. 1

    Prepare the liver

    Wash the liver well, dry it and chop it finely.

  2. 2

    Mix the forcemeat

    Mix the liver with the grated bread and the parsley. Add the beaten egg yolks, just enough that the mixture binds well together without becoming too moist. Season with salt and pepper.

  3. 3

    Shape and poach

    Shape small dumplings from the mixture and let them gently poach in lightly salted water or fish stock for 10–15 minutes. The water must not come to a rolling boil.

  4. 4

    Serve

    Lift the dumplings out carefully and serve them in sauce piquante.

Changes from the original

Measurements modernized to grams/tablespoons/teaspoons. "Grated bread" is specified as dry grated white bread/rusk. Clarified that the dumplings are poached in lightly salted, not boiling, water or stock. The method is divided into numbered steps.

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. 156) → 1949 (korrekturlest, s. 184)~36% av teksten endretfjernetlagt til
(Quenelles de foie de cabillaud.) 250 gr. lever 2 spiseskeer spiseskjeer revet brød 1 teske teskje finhakket persille 2 eggeblommer eggeplommer salt pepper. Den vaskede, tørrede lever hakkes fin og blandes med det revne brød og persillen, tilsættes tilsettes de vispede eggeblommer, saa eggeplommer, så meget at det binder godt sammen uten at å bli for fugtig. fuktig. Pepper og salt tilsættes tilsettes efter smak. Dannes til smaa boller, små boller som smaatrækker småtrekker i 10—15 minutter. Serveres i sauce piquante.

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Frequently asked questions

What are the cod liver dumplings made of?
250 g cod liver, 2 tablespoons grated bread, 1 teaspoon finely chopped parsley, 2 egg yolks, plus salt and pepper to taste.
How long should the dumplings cook?
They are shaped into small dumplings and gently poached (simmered gently) for 10–15 minutes.
How do I get the right consistency for the mixture?
The liver should be washed, dried and finely chopped. Add only enough of the beaten egg yolks that the mixture binds well together without becoming too moist.
What are they served with?
The recipe from Schønberg Erken's "Stor kokebok" (1914, p. 156) recommends sauce piquante.

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