Fiskefarse og fiskekaker

Small anchovy soufflé from Erken's Stor kokebok 1914: a white base sauce of 15 g butter, 15 g flour and 1.5 dl milk is cooled, stirred with egg yolks, soaked mashed anchovies, anchovy brine, cayenne, pepper and salt, and stiffly beaten egg whites are folded in. Baked in small greased molds for 15–20 minutes and sprinkled with parsley before

Erken's basic method from Stor kokebok (1914) for shaping fish dumplings with two dessert spoons (or by cutting them out from an upturned plate) and poaching them slowly in boiling fish stock or salted water for 3–7 minutes, for use in soup or sauce.

Erken 1914: cooked fish dumplings and pieces of celeriac warmed in a brown sauce of butter, flour, fish stock/celeriac water, madeira, salt and paprika.

Erken 1914: fish dumplings and button mushrooms warmed in a brown sauce with fish stock, tomato purée, sherry, salt and paprika.

Erken 1914: cooked, drained fish dumplings browned in lightly browned butter, ideally served with sautéed button mushrooms.

Erken's pike forcemeat: scraped pike flesh is ground with salt and potato starch, mixed with melted butter, thinned with cold milk and cream, and baked as a pudding in a water bath in the oven for 1 hour. Skin and bones are simmered into pike soup.

Erken's basic recipe for raw fish forcemeat made from scraped haddock with potato starch, salt, ice-cold butter, milk, and cream; ground 10 times and thinned carefully. Used for fish pudding or fish balls, with stock simmered from heads, bones, and skin.

Erken's fish forcemeat II: raw fish forcemeat ground with flour, salt, and butter, thinned with milk and cream, fried as cakes and served with stock simmered from skin and bones.

Erken 1914: strips of puff pastry are covered with fish forcemeat stirred with anchovy butter, cut into 3 cm pieces, topped with an anchovy fillet, and baked about 10 minutes.

Erken's fishcakes made of cooked fish mixed with sieved potatoes, butter, egg, and cream, fried in the fat from spiral-fried ham/bacon slices and served with a poached egg on each cake, garnished with ham spirals, parsley, and a carved radish.

Fish pâté from Erken 1914: a thick white base of 125 g butter, 125 g flour, and 5 dl milk is cooled and enriched with 4 egg yolks, seasoned with mace, white pepper, and salt, mixed with about 500 g cooked, finely chopped fish, and 4 stiffly whipped egg whites folded in. Filled into greased, crumb-coated timbale molds and cook

Erken's fish pâté from 1914: small molds are lined with puff pastry, filled with fish forcemeat and oysters, shrimp, or peas, covered with pastry, and baked about 20 minutes. Served with a suitable sauce.

Erken 1914: small greased timbale molds with a slice of truffle in the bottom are lined with fish forcemeat, filled with shrimp-and-asparagus ragout, covered with forcemeat and cooked in a water bath in the oven for about 20 min. Turned out and served with thinned ragout around them. Can be varied with oysters, peas, celery or lobster.

Salt cod pudding made from a butter-flour base with 3.75 dl milk, 5 eggs, and 375 g finely chopped cooked salt cod. The batter is beaten at length, the egg whites folded in, and the pudding steamed in a water bath for 1 hour in a greased and crumbed mold. Served with melted butter seasoned with Maggi.

A thick base sauce of 75 g butter, 75 g flour and 3.5 dl boiling milk is cooled and mixed with about 500 g flaked cooked fish, egg, salt, pepper and capers. Shaped into balls or logs, breaded in egg white and rusk crumbs (or milk and flour) and deep-fried in lard or fried in butter. Served with tomato sauce,

Mackerel fish balls: a forcemeat of scraped mackerel flesh, beef suet or butter, egg, potato starch, nutmeg, and milk, simmered 5 minutes in stock made from the skin and bones; served as a fish soup or with brown sauce.

Erken's 1914 recipe for medister patties of ground saithe and pork fat, fried in butter and served with brown sauce, plus a brown fish soup cooked from stock of skin, bones, and heads with sherry, cayenne, root vegetables, and macaroni.

Erken's base method for paupiettes: fish fillets of flounder, sole, whiting, or salmon spread with a thin layer of fish forcemeat (optionally with chopped truffle), rolled up, set close together in a buttered dish with fish stock, and poached about 15 minutes in a moderate oven without letting the stock boil. Served with sauces as

Erken's plukkfisk from 1914: chopped cooked fish with lemon juice and paprika blended into a thick white sauce, chilled, shaped into pointed cakes, breaded in egg white and parsley rusk crumbs, with a macaroni stub as a "bone," deep-fried in lard and served with mashed potato and tartar sauce.

Erken's pollock balls from 1914: scraped pollock ground four times with butter, egg, potato starch, salt and nutmeg, moistened with milk into a smooth forcemeat, formed into balls and poached for 5 minutes in boiling pollock stock.