Tongue omelette

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration VII. Smaaretter til varmt frokost- og aftensbord, s. 124 (falt i det fri)

Be the first to rate

1
Put in the dish
Slice the cooked, skinned, cold tongue and place the slices in a greased ovenproof dish. Lay halved mushrooms over them, and 25 g butter in small dabs. Set the dish in a water bath in the oven.
2
Make the sauce
After 5 minutes, make the sauce: lightly brown 50 g butter with the flour and thin gradually with the stock. Stir in cleaned, finely mashed anchovies, finely chopped onion, lemon juice and wine. Boil for a couple of minutes and salt to taste.
3
Finish baking
Strain the sauce over the tongue and leave the dish in the oven for 15 minutes.
4
Serve
Serve with vegetables and roast potatoes. If the tongue is fresh, the stock it was cooked in can be used to thin the sauce.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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

Velg to forskjellige utgaver for å se en sammenligning.

Be the first to share your own version.

More dishes in the same category from the archive

Ingen kommentarer ennå. Bli den første til å dele!