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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 184) → Modernised~77% of the text changedremovedadded
(Quenelles de foie de cabillaud.) 250 gr. lever g torskelever (vasket og tørket). 2 spiseskjeer ss tørt revet brød (loff eller kavring). 1 teskje ts finhakket persille persille. 2 stk eggeplommer (vispet). salt pepper. Den vaskede, tørrede lever hakkes fin (etter smak). pepper (etter smak). 1 l lettsaltet vann eller fiskekraft (til trekking). sauce piquante (til servering). Vask leveren godt, tørk den og blandes hakk den fint.. Bland leveren med det revne brød brødet og persillen, tilsettes persillen. Tilsett de vispede eggeplommer, eggeplommene, så meget mye at det farsen binder godt sammen uten å bli for fuktig. Pepper og salt tilsettes efter smak. Dannes Smak til med salt og pepper.. Form små boller som småtrekker av farsen og la dem småtrekke i 10—15 lettsaltet vann eller fiskekraft i 10–15 minutter. Serveres Vannet må ikke fosskoke.. Ta bollene forsiktig opp og server dem i sauce piquante.

Note on Modernised

Mål modernisert til gram/spiseskjeer/teskjeer. «Revet brød» er presisert som tørt revet loff/kavring. Presisert at bollene trekkes i lettsaltet, ikke kokende vann eller kraft. Fremgangsmåten er delt i nummererte trinn.

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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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