Mushrooms

Erken's mushroom purée (1914): raw button mushrooms pressed through a fine sieve, cooked briefly with white sauce and cream, finished with butter.

Grilled mushrooms after Erken 1914: mushrooms seasoned with salt and pepper, brushed with oil, grilled slowly and served with maître d'hôtel butter.

Erken's morel dish (morilles) from 1914: morels simmered in butter with lemon juice, the liquid reduced to a sauce, the mushrooms sautéed or stewed in it.

Mushroom pie (flan aux champignons) from Erken (1914): shortcrust molds filled with mushrooms in a cream sauce, covered with pastry and baked golden.

Erken's creamed mushrooms (1914): blanched mushrooms in a butter-thickened stock sauce with lemon, sherry and parsley, served alone or with roast meat.

Erken's mushroom stock from 1914: cleaned mushrooms simmered 2–3 hours in salted water and strained. A base for mushroom soups and creamed mushrooms.

Erken's mushroom croquettes: chopped mushrooms in a thick sauce with egg yolk, cooled, shaped, breaded twice and deep-fried. Served hot with brown sauce.

Soppskilpadde from Erken (1914): a dark mushroom ragout with sherry, cayenne, small fish balls and hard-boiled egg – a meatless mock-turtle fricassee.

Erken's mushroom soup from 1914: chopped mushrooms steamed in butter, thinned with water and thickened with butter and flour, finished with egg yolks.

Erken's fried chanterelles: mushrooms blanched and fried in golden-browned butter with pepper, shaking the pan constantly. Served alone or with roast meat.

Erken's stewed chanterelles or milk caps: mushrooms blanched and stewed in a browned butter sauce with stock, served in shells, croustades or on a platter.

Erken's stewed truffles (truffes) from 1914: truffle slices cooked slowly in butter, combined with a reduced sauce of white sauce, cream and truffle stock.