Gratenger og puddinger

Cauliflower gratin: boiled cauliflower divided into florets in small gratin dishes, covered with a sauce of 25 g butter, 25 g flour and 1.5 dl meat stock thickened with 2 egg yolks and 1 tbsp cream, sprinkled with breadcrumbs and gratinated 5 minutes in a hot oven (10 minutes for a whole head in a dish).

Cauliflower pudding: a thick butter panade of 100 g butter, 100 g flour and 5 dl milk, cooled and stirred with 8 egg yolks, salt and stiffly beaten whites, layered with boiled cauliflower in a greased and crumbed mold. Steamed 2 hours or baked in a water bath about 1 hour. Served with creamed butter.

Erken's Jerusalem artichoke pudding from 1914: boiled, fried artichoke slices layered with cheese and a sauce of butter, flour, artichoke cooking liquid, and cream thickened with egg yolk, gratinated with cheese, rusk crumbs, and melted butter in the oven for ½–¾ hour.

Brussels sprout omelet/gratin from Erken 1914: boiled sprouts layered between a batter of butter, flour, 3 dl milk, 4 egg yolks, nutmeg and stiffly whipped egg white, baked in a dish for half an hour and served with melted butter.

Erken's spinach gratin with boiled hen from Stor kokebok 1914: a white sauce of butter, flour, milk, and meat stock is mixed with blanched chopped spinach, egg yolks, and hen slices, gratinated with rusk crumbs and butter for about 20 minutes.

Erken's spinach soufflé 1914: blanched, chopped spinach with flour is sweated in butter, thinned with boiling cream, cooled, and stirred with egg yolks before stiffly beaten whites are folded in; cooked in a greased mold in a water bath about 1 hour and served with whipped butter or as a side to roast meat.