70 years: Veal fricassee anno 2026 vs 1956

Guide

70th anniversary: Veal fricassee

To celebrate our 70th anniversary, we’ve revisited two Danish classics: veal fricassée and beef patty with onions – from around 1956, when Scanpan was founded. The skilled Danish chef René Stenholt presents both how the dishes were best prepared back then and how they are interpreted in a 2026 version.

Find the 1956 recipe further down the page. We begin with 2026.

Recipe: Veal fricassee anno 2026

Serves 4.

Preparation time approx. 1 hour. Please note that the sugar-marinated sea buckthorn needs to rest in the refrigerator for 2 days before use.

Ingredients:

Veal fricassée and vegetables:

600 g veal tenderloin
8 white asparagus spears
8 green asparagus spears
4 carrots
½ celeriac
50 g sea buckthorn (frozen)
1 tsp sugar
2 carrots (for topping)
Liquorice powder
Pea shoots
Salt and pepper

Sauce:

50 g butter
25 g flour
200 ml chicken stock
2 egg yolks
50 ml whipping cream

01
Veal tenderloin

Cut the veal tenderloin into pieces, grill on a grill pan on all four sides and season with salt and pepper.
02
White asparagus

Peel and trim the white asparagus, cut them in half, then grill on a grill pan and season with salt and pepper.
03
Green asparagus

Trim the green asparagus, grill on a grill pan and season with salt and pepper.
04
Sauce

Melt the butter in a saucepan. Add the flour and chicken stock, and whisk until smooth. Remove from the heat, add the egg yolks and whisk into a creamy sauce. Finally, add the cream. Season with salt and pepper.
05
Diced carrots and celeriac

Prepare the vegetables and cut them into very fine dice. Add the vegetables to the sauce.
06
Sugar-marinated sea buckthorn

Mix the sea buckthorn with sugar and leave in the refrigerator for 2 days until ready to use. Spoon the marinated sea buckthorn over the dish.
07
Carrot strips and pea shoots for topping

Prepare the carrots and cut them into thin strips, arrange them on top of the dish and grate liquorice over the carrot strips to taste. Finish by adding pea shoots on top.

Recipe: Veal fricassee anno 1956

Serves 5.

Ingredients:

Veal fricassée and vegetables:

1.5 kg veal shoulder or veal breast
750 ml chicken stock
250 g carrots
250 g celeriac
200 g white asparagus
200 g green asparagus
100 g peas
Parsley, finely chopped
2 egg yolks
50 ml whipping cream

Butter and flour paste (beurre manié):

100 g butter
50 g wheat flour

01
The meat

Cut the meat into cubes and blanch in boiling water to seal the surface and remove impurities. Remove the meat and discard the water. Pour the chicken stock into a pot, add the meat and simmer until tender.
02
Vegetables

Prepare the carrots and celeriac and cut them into suitable cubes. Prepare the white and green asparagus – remember to peel the white asparagus – and cut into smaller pieces. Add all the vegetables to the pot with the chicken stock and meat, and cook until the vegetables are tender but still slightly crisp.
03
Beurre manié:

Whisk the ingredients together in a saucepan. Add the beurre manié and stir well to avoid lumps. Remove the pot from the heat, add the egg yolks while stirring, then add the cream.
04
Finishing

Finally, add the peas and freshly chopped parsley, and season with salt and pepper.

Try our other anniversary dish

René Stenholt has also reinterpreted the Danish-style beef patty with onions in two versions, anno 1956 and 2026.

See the recipes here.

70 years: Veal fricassee anno 2026 vs 1956

70th anniversary: Veal fricassee

Recipe: Veal fricassee anno 2026

Method

Veal tenderloin

White asparagus

Green asparagus

Sauce

Diced carrots and celeriac

Sugar-marinated sea buckthorn

Carrot strips and pea shoots for topping

Recipe: Veal fricassee anno 1956

Method

The meat

Vegetables

Beurre manié:

Finishing

Try our other anniversary dish