Sides

Green beans are boiled tender in salted water, drained and served with cold butter and finely chopped parsley.

Erken's browned Jerusalem artichokes (1914): soaked in vinegar water, boiled tender, cut into olive shapes and fried light brown in butter.

Erken's stuffed onions (oignons farcis) from 1914: boiled Spanish onions filled with mushrooms and ground meat, baked golden. Served with brown sauce.

Glazed carrots (carottes glacées) from Erken (1914): small carrots cooked with butter, sugar and salt, then shaken glossy in the reduced sauce.

Erken's glazed chestnuts: chestnuts blanched, simmered tender in broth with butter and glazed with sugar. Served with meat or with Brussels sprouts.

Erken's glazed pearl onions (1914): small onions blanched, simmered tender in broth with butter and sugar, then glazed to a shine in the reduced stock.

Green beans are boiled tender, shaken dry over the heat without cooling, and seasoned with salt, pepper, 90 g butter, and chopped parsley per ½ kg beans.

Erken's simple creamed carrots in julienne: blanched in salted water, then steamed tender under a lid with butter, sugar and stock, and sprinkled with parsley.

Creamed carrots II (carottes à la crème) from Erken (1914): tender carrots in a white sauce with parsley and sugar, served with salt meat and fish.

Garden cress from Erken (1914): cress washed in small bunches and served in glass bowls with vinegar and sugar, plus tips on growing cress in a box or jar.

Chestnut purée from Erken: chestnuts cooked tender in bouillon, sieved and stirred with butter and cream, served in croustades with goose, duck or pork.

Parsnip balls from Erken's Big Cookbook (1914): mashed parsnip with egg yolk, flour and whipped egg white, shaped into croquettes and browned in butter.

Parsnip purée from Erken (1914): parsnips boiled tender, pressed through a sieve and stirred hot with butter, pepper and optionally a little cream.

Fried parsley (persil frit) from Erken 1914: coarse stems are removed, the parsley is rinsed, dried and deep-fried in lard until crisp, then lightly salted.

Boiled radishes from Erken (1914): radishes boiled tender in salted water and served hot on a napkin with asparagus butter or maître d'hôtel butter.

Creamed radishes (radis en légumes) from Erken (1914): boiled radishes folded into a sauce of butter, flour, radish liquid and bouillon, with parsley.

Roasted chestnuts from Erken (1914): chestnuts roasted in a pan on a bed of salt until the shells split. Served with roast meat or as a middle course.

Salted wax beans are soaked overnight, simmered tender in cold water, and stirred with melted butter and parsley.

Erken's creamed Jerusalem artichokes (1914): artichokes boiled tender and heated in a white sauce of butter, flour and cream with egg yolk and parsley.

Erken's creamed parsnips from 1914: boiled parsnip roots heated in a thickening of butter, flour and meat stock with cream, salt and pepper.