Restemat

Erken's baked hachis (1914): baked potatoes are hollowed out, the potato flesh mixed with chopped roast or boiled meat, butter, onion, parsley, pickle and tomato purée, filled back into the skins with a brown sauce cooked with onion, white wine and vinegar, and gratinated 10 minutes in a hot oven.

Erken's hash from 1914: chopped boiled or fried meat in a brown butter-and-flour sauce with onion, anchovy, bouillon, sherry, parsley, and pickled cucumber. Served with fried white-bread points, mushrooms or potatoes, and macaroni with tomato sauce.

German labskaus (Erken 1914): leftover roast diced and browned in butter with potatoes and onion, cooked together with pre-cooked cabbage, carrots and celeriac plus 2.5 dl gravy into a thick stew.