Salads, omelets and light courses

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.

Duck salad (salade de canard) from Erken's Big Cookbook (1914): cold duck and celery marinated in oil and vinegar, layered with lettuce, orange and mayo.

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

Asparagus salad from Erken's Big Cookbook (1914): asparagus in homemade mayonnaise with peeled shrimp and lettuce, garnished with coloured mayonnaise.

Banana and bell pepper salad from Erken's Big Cookbook (1914): banana slices with lemon juice on lettuce, with pepper strips and cream mayonnaise.

Banana salad from Erken (1949): bananas, potatoes, egg and apples in a vinegar dressing with capers, plus a simpler variation with pineapple and walnuts.

Green bean omelet from Erken's Big Cookbook (1914): a baked omelet of thick roux, egg yolks, whipped egg whites and cooked green beans.

Eggs à la Margot from Erken's Big Cookbook (1914): hard-boiled eggs stuffed with yolk cream and ham, breaded and deep-fried, with fried parsley.

Eggs, rabbit meatballs and macaroni from Erken's Big Cookbook (1914): boiled eggs, macaroni and rabbit meatballs in a brown sauce with tomato and sherry.

Egg croquettes (croquettes d'œufs durs) from Erken's Big Cookbook (1914): hard-boiled eggs, mushrooms and truffle in white sauce, breaded and fried.

Stuffed olives (olives farcies) from Erken's Big Cookbook (1914): pitted olives piped with salmon, paprika or caviar butter or chicken or game purée.

Stuffed tomatoes from Erken's Big Cookbook (1914): hollowed tomatoes filled with meat forcemeat with parsley, mushroom and chives, steamed, with lemon.

Asparagus canapé from Erken (1949): a crisp bread slice with chicken, goose liver, tongue and boiled asparagus, served with mayonnaise and lettuce.

Bacon and cheese tarts from Erken's Big Cookbook (1949): puff or shortcrust pastry filled with egg, toasted bacon and cheese, served in the dish.

A simple tomato salad of small red and green tomatoes with a vinegar dressing and parsley. From Erken's Stor kokebok (1949).

Eggs in cocotte: small dishes of eggs baked in a water bath in the oven for about 10 minutes. From Henriette Schønberg Erken's Big Cookbook (1949).

Boiled eggs with caviar or egg-yolk butter, garnished with prawns and lemon. An intermediate dish from Henriette Schønberg Erken's Big Cookbook (1949).

Eggs with macaroni and mushrooms in cocotte from Erken's Big Cookbook (1949): macaroni, ham and egg layered with sauce, gratinéed and served with tomato sauce.

Assorted omelet from Erken's Big Cookbook (1914): three thick omelets layered with cheese and ham, topped with a ragout of sweetbread and asparagus. For 6.

Asparagus omelet (omelette aux asperges) from Erken's Big Cookbook (1914): an omelet filled with braised asparagus, topped with cheese soufflé, gratinated.

Eggs à la Jeanette from Erken's Big Cookbook (1914): hard-boiled eggs filled with yolk cream of butter, spinach and anchovy, on tomato slices with shrimp.

Eggs Favart (oeufs Favart) from Erken's Big Cookbook (1914): tartlets with mushroom purée and a poached egg, covered with cheese soufflé and baked.

Eggs en cocotte à la Colbert from Erken's Big Cookbook (1914): small molds lined with mushroom and ham in meat sauce, an egg steamed in a water bath.

Eggs en cocotte with cream from Erken's Big Cookbook (1914): egg, boiling cream and butter in small porcelain molds, steamed in a water bath.

Macaroni à l'italienne from Erken's Big Cookbook (1914): boiled, steam-dried macaroni combined over the heat with grated cheese, butter, salt and pepper.

Macaroni à la Napolitaine from Erken's Big Cookbook (1914): boiled macaroni folded into tomato and white sauce with parmesan, truffle, mushroom and tongue.

Macaroni with crayfish from Erken's Big Cookbook (1914): boiled macaroni bound with crayfish butter, mixed with crayfish tails, with chopped truffle.

Macaroni with tomato sauce from Erken's Big Cookbook (1914): boiled macaroni brought to a boil with butter, veal stock, cheese and thick tomato sauce.

Creamed macaroni (macaroni à la crème) from Erken's Big Cookbook (1914): boiled macaroni folded into a white sauce, seasoned with salt and grated cheese.

Noodles (nouilles) from Erken's Big Cookbook (1914, p. 436): homemade dough of flour, eggs and egg yolks, rolled thin, cut into small shapes and boiled.

Fruit salad I from Erken's Big Cookbook (1914): diced orange, apple and banana in orange-peel baskets, with lemon and orange juice, sugar and cream.

Fruit salad II from Erken's Big Cookbook (1914): orange, banana, grapes and apples in a bowl on crushed ice, sprinkled with sugar and maraschino.

Oysters à la reine Margot from Erken's Big Cookbook (1914): a cold party starter of oysters and celery in French dressing, set in an ice mold with lettuce.

Oysters à la Rose Marie from Erken's Big Cookbook (1914): a simple cold starter of ice-cold oysters and small mushrooms in glass bowls with mayonnaise.

Rice pilaf (riz pilaw) from Erken's Big Cookbook (1914, p. 436): rice swelled with onion and butter, then cooked in meat stock in the oven, with tomatoes.

Rice for meat (riz au blanc) from Erken's Big Cookbook (1914, p. 436): white rice boiled in salted water, mixed with butter and steamed in a hot oven.

Banana omelette from Erken's Big Cookbook (1949): an omelette of eggs and cream filled with banana slices fried in butter, seasoned with salt and white pepper.

Egg dressing for salad from Erken's Big Cookbook (1949): two variations with hard-boiled and raw egg yolk, oil, mustard and vinegar or lemon juice.

Apple and cabbage salad from Erken's Big Cookbook (1949): raw cabbage, carrot, apple and prunes in sugar and lemon juice, sprinkled with nuts.

Erken's French salad dressing (1914): oil, vinegar, salt and white pepper shaken in a corked bottle, optionally with mustard and onion juice.

Salt cod patties from Erken's Big Cookbook (1914): soaked klippfisk with panada and eggs, fried in butter, served with browned butter or tomato sauce.

Chicken forcemeat from Erken's Big Cookbook (1914): scraped chicken pounded with butter, cooled cream and salt, for filling tomatoes or as small quenelles.