Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Main courses

3 recipes · Meat

3 main courses recipes from the “Big Cookbook,” in the meat category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Stuffed Cauliflower

    Stuffed cauliflower from Erken 1914: a half-cooked cauliflower encased in forcemeat, tied in cloth and simmered; with tomato, béarnaise or hollandaise.

  • Boiled beef in sauce

    Boiled beef in sauce from Erken 1914: thin slices of boiled or roast beef in an egg-yolk milk sauce, with parsley and stuffed cucumbers or fried tomatoes.

  • Hash (småbiff)

    Erken's småbiff: cold roast and cold potatoes in small cubes browned crisp in butter and seasoned with salt, pepper, and finely chopped onion.