Salater, omeletter, mellomretter

Thinly sliced cucumber salted and pressed for 2 hours, then mixed with oil, vinegar, and pepper; can be seasoned with sugar instead of oil. Erken 1914.

Erken's duck salad from 1914: cold duck in triangles and shredded celery are marinated 1 hour in oil, vinegar, salt, and pepper, then layered in a salad bowl with lettuce leaves, cress, orange pieces, and mayonnaise, and sprinkled with chopped parsley and olives.

Fruit salad from Erken 1914 with 3 bananas, 3 oranges and 1 boiled, finely chopped celeriac, dressed with mayonnaise.

Festive salad of cooked asparagus folded in homemade mayonnaise, arranged with peeled shrimp and coarsely shredded lettuce and garnished with green and red mayonnaise. Erken 1914.

Erken's banana and bell pepper salad from 1914: banana slices moistened with lemon juice on lettuce leaves, sprinkled with strips of bell pepper, and topped with mayonnaise stirred with a tablespoon of heavy cream.

Mixed Salad I from Erken's Stor kokebok (1914): heads of lettuce, cold boiled potatoes, peeled tomatoes, and slices of hard-boiled egg tossed in a dressing stirred from raw egg yolks, salt, pepper, mustard, tarragon vinegar, and oil added drop by drop.

Baked omelet of a thick roux (butter, flour, milk), egg yolks, stiffly beaten egg whites and cooked, cut green beans, baked 3/4-1 hour in a buttered dish in a hot oven.

Stuffed, deep-fried hard-boiled eggs à la Margot (Erken 1914): egg yolks are pounded with butter, a thick white sauce, boiled vegetables and chopped ham, filled into the whites, breaded in egg and rusk crumbs and deep-fried. Served with fried parsley and asparagus tips.

An intermediate course from Erken 1914: halved boiled eggs, boiled cut macaroni, and small rabbit meatballs are heated in a brown sauce of butter, flour, meat stock, tomato purée, and sherry. The rabbit meatballs may be omitted.

Egg croquettes (Erken 1914): coarsely chopped hard-boiled eggs, mushrooms, and truffle mixed with a heavily reduced white sauce, cooled, shaped into croquettes, breaded in egg and breadcrumbs, and deep-fried 5 minutes. Served with a cream sauce of white sauce, cream, and lemon juice. Can also be baked into puff pastry as rissoles.

Large olives are pitted and filled with a piping bag: salmon butter (60 g butter + 60 g strained smoked salmon), alternatively paprika butter (butter, paprika, wine/stock) or caviar butter (caviar, cream, butter), or chicken/game purée. Chilled and served at room temperature. Erken 1914.

Tomatoes are emptied of their seeds and filled with ground meat mixed with parsley, mushroom and chives, steamed in a water bath in the oven for 15–20 minutes and served with lemon juice on top.

Erken's assorted omelet from 1914: three thick egg omelets layered with grated cheese and finely chopped cooked ham, topped with a thickened ragout of meat stock, lemon juice, cooked veal sweetbread, and asparagus. A party entremets for 6.

Erken's asparagus omelet from 1914: 3 eggs are quickly fried with butter-braised asparagus, rolled up, filled with braised asparagus in a slit, topped with cheese souffle and gratinated 10 minutes in a hot oven.

Erken's "Eggs à la Jeanette" (1914): hard-boiled eggs are halved, the yolks pounded with butter, spinach/parsley and anchovy, sieved and piped back into the whites. Served on tomato slices with lettuce and shrimp. A cold starter/entremet for 6.

Eggs Favart from Erken 1914: tartlet shells are filled with mushroom purée, a poached egg is set on top, covered with cheese soufflé batter, and baked 8–10 minutes in a hot oven. Serve at once.

Eggs en cocotte à la Colbert from Erken 1914: the bottom and sides of small molds are lined with chopped mushroom and ham sautéed in butter and bound with reduced meat sauce, an egg is cracked in and steamed in a water bath in the oven for about 10 minutes. Garnished with a thread of meat sauce around the yolk before serving.

Eggs en cocotte with cream from Erken 1914: boiling cream, egg, salt, pepper, and a knob of butter in small warmed porcelain molds, steamed in a water bath in the oven for about 10 minutes until the white is nearly set. Served in the molds on a dish with a napkin.

Simple macaroni dish from Erken's Stor kokebok 1914: boiled, steam-dried macaroni is combined over the heat with 150 g grated cheese, 80 g butter, salt, and pepper.

Macaroni à la Napolitaine from Erken 1914: 250 g boiled macaroni is folded into 2 dl tomato sauce and 2 dl white sauce with 80 g parmesan, truffle, mushroom, and a little tongue, tossed for 10 minutes over the heat.

Macaroni with crayfish from 1914: 150 g boiled macaroni is bound with 50 g crayfish butter, mixed with the tails of 20 crayfish, and garnished with coarsely chopped truffle.

Macaroni with tomato sauce from Erken 1914: 150 g boiled macaroni is brought to a boil with 50 g butter, 1 dl veal stock, 1 tbsp grated cheese, and 1 dl thick tomato sauce, served in a deep dish.

Creamed macaroni from 1914: 150 g macaroni is boiled tender in salted water and folded into a white sauce of 40 g butter, 40 g flour, and 4 dl milk, seasoned with salt and grated cheese.

Homemade noodles of 250 g wheat flour, salt, eggs and egg yolks moistened with water; the dough is rolled thin, rests 1–2 hours, cut into small shapes and briefly boiled in salted water. From Erken's Stor kokebok 1914, p. 436.

Fruit Salad I from Erken 1914: orange, apple and banana in cubes filled into baskets of orange peel, with lemon and orange juice, sugar and stiffly whipped cream.

Fruit Salad II from Erken's Stor kokebok (1914): orange, banana, grapes and apples in slices mixed in a deep bowl set on crushed ice, sprinkled with sugar and flavored with maraschino, left to macerate at least 1 hour.

A cold party starter from Erken's Stor kokebok 1914: opened oysters and celery in French dressing arranged in a homemade ice mold lined with lettuce leaves, and served with a cooked lemon-mustard sauce enriched with egg yolk, or with mayonnaise.

A simple cold starter from Erken 1914: ice-cold opened oysters are mixed with small button mushrooms, arranged in small glass bowls, covered with mayonnaise and served on a low block of ice.

Rice pilaf: 250 g rice is swelled with chopped onion and 60 g butter for 10 min, then 1 l meat stock is added and it's cooked covered in the oven for 20 min; 200 g chopped tomatoes can be added. From Erken's Stor kokebok 1914, p. 436.

White rice for meat: 250 g rice is boiled 15 min in salted water, drained, mixed with 75 g butter, and steamed further under a lid in a hot oven 15 min. From Erken's Stor kokebok 1914, p. 436.

Erken's French salad dressing from 1914: 3 tablespoons oil, 1 tablespoon vinegar, 1/4 tsp salt and 1/8 tsp white pepper shaken together in a corked bottle and kept cold until serving. Optionally add 1/16 tsp mustard stirred into the vinegar and 5 drops onion juice. A simple base dressing for leaf salad; must be shaken again if the oil separates.

Salt cod patties from Erken 1914: soaked and boiled klippfisk (dried salt cod) is chopped and mixed with a cooled panada of butter, flour and boiling water, eggs, chopped hard-boiled egg and pepper. Shaped into round patties, fried in butter and served with browned butter or tomato sauce.

A fine forcemeat of 250 g scraped chicken meat pounded with 90 g butter and 2¼ dl cooked, cooled cream plus salt. Used as a filling for tomatoes or as small quenelles poached in chicken stock for 5 minutes.