Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 868
Den kokte, kolde tunge anrettes på hakket sky, og som saus majones tilsatt 2 spiseskjefulle tykk tomatpuré.
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
Arrange the tongue
Lay the boiled, cold tongue on chopped aspic.
- 2
Make the sauce
Stir 2 tbsp thick tomato purée into the mayonnaise and serve it alongside.
- 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.
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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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