Tilbehør

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

Erken's browned Jerusalem artichokes: cleaned and soaked in water with vinegar and flour, boiled tender, turned into olive shapes and fried light brown in butter.

Erken's stuffed onions (oignons farcis) from 1914: Spanish onions are boiled tender and hollowed out, the scooped-out flesh is chopped and simmered with mushrooms, tomato paste and parsley, mixed with an equal amount of ground meat, stuffed back in and baked golden in the oven for about 15 minutes. Served with brown sauce.

Small carrots are cooked under a lid in a little water with butter, sugar and salt until the water has steamed away, then shaken glossy in the remaining sauce; optionally with parsley.

Erken's glazed chestnuts: chestnuts scored in a cross, blanched in hot fat so the shell loosens, simmered tender in broth with butter and glazed in the reduced stock with salt, pepper and sugar. Served with meat or with Brussels sprouts.

Erken's glazed pearl onions from 1914: small onions are blanched, simmered tender in broth with butter and sugar, the stock is reduced to a jelly and the onions are glazed to a shine in the pan.

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.

Carrots cooked tender and laid in a white butter-and-flour sauce thinned with carrot stock or milk, finished with cold butter, parsley and a little sugar; a side dish for salt meat and fish.

Garden cress from Erken 1914: 1 small plateful of cress is washed gently in little bunches, served in small glass bowls sprinkled with 2 tsp vinegar and 1 tsp sugar. Also includes guidance on growing cress in a box or on a wool-wrapped jar.

Chestnut purée from Erken's Stor kokebok: chestnuts are blanched and peeled, cooked tender in bouillon with a celery stalk, pressed through a sieve, stirred with butter and cream, seasoned and served in small croustades with goose, duck or pork loin.

Parsnip balls from Erken (1914): tender, mashed parsnip mixed with egg yolk, flour, spices, and stiffly beaten egg white, formed into small croquettes and browned in butter or deep-fried.

Parsnip purée from Erken's Stor kokebok (1914): parsnips boiled tender in salted water, pressed dry and through a sieve, and stirred hot with butter and pepper, 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's Stor kokebok 1914: radishes boiled tender in salted water, arranged on a warm platter with a napkin and served hot with asparagus butter or maître d'hôtel butter.

Creamed radishes (radis en légumes) from Erken 1914: 100 radishes boiled tender, a sauce of 50 g butter, 30 g flour, 2 dl radish liquid, and 2 dl bouillon simmered 5 min, the radishes folded in and sprinkled with parsley.

Roasted chestnuts from Erken's Stor kokebok 1914: a cross is cut in the tip, and the chestnuts are roasted in a pan on a finger-thick layer of salt until the shells split. Served with roast meat or as a middle course with creamed butter.

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

Erken's creamed Jerusalem artichokes from 1914: Jerusalem artichokes are scraped, boiled tender in salted water, and heated in a white sauce of butter, flour, and cream thickened with egg yolk and parsley.

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