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Tongue for the cold table

Cold boiled tongue is arranged on chopped aspic and served with mayonnaise mixed with 2 tbsp thick tomato purée. From Erken's Stor kokebok (1949), p. 868.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 868 (falt i det fri)

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About the dish

A short recipe from the cold-table chapter; tongue was a common cold dish, decorated with aspic and sauce.

How to make it

  1. 1

    Arrange the tongue

    Lay the boiled, cold tongue on chopped aspic.

  2. 2

    Make the sauce

    Stir 2 tbsp thick tomato purée into the mayonnaise and serve it alongside.

  3. 3

    Note on mayonnaise

    Note: Homemade mayonnaise contains raw egg. Use fresh eggs or bought, pasteurised mayonnaise.

Changes from the original

Tablespoons are written as tbsp. The text gives no quantities for the tongue, aspic or mayonnaise. A note on raw egg in mayonnaise is added.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 868) → Modernised~90% of the text changedremovedadded
Den kokte, kolde tunge anrettes på hakket sky, (kokt og kald). sky (hakket, som saus underlag). majones tilsatt (til saus). 2 spiseskjefulle ss tomatpuré (tykk, rørt i majonesen). Legg den kokte, kalde tungen på hakket sky.. Rør 2 ss tykk tomatpuré. tomatpuré i majonesen og server den til.. Merk: Hjemmelaget majones har rått egg. Bruk ferske egg eller kjøpt, pasteurisert majones.

Note on Modernised

Spiseskjeer er skrevet som ss. Teksten gir ingen mengder for tunge, sky eller majones. Et råd om rå egg i majones er lagt til.

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Frequently asked questions

What is the tongue placed on?
Chopped aspic.
What is the sauce?
Mayonnaise mixed with 2 tbsp thick tomato purée.
Should the tongue be served hot or cold?
Boiled and cold.

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