Mellomretter

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 vegetable pudding for 3–4 people: a thick white sauce of 50 g butter, 40 g flour, and 3 dl milk, cooled and bound with 4 egg yolks and stiffly beaten whites, layered with boiled vegetables in a greased mold; cooked ¾–1 hour in a water bath or baked 20–30 minutes. Served with melted butter.

Erken's "Chicken and celeriac in shells" (1914): cut-up boiled hen and celeriac are combined in a white sauce of butter, flour, and chicken stock enriched with egg yolk, cream, and lemon juice, arranged in scallop shells and garnished with chopped tongue, egg white, and parsley.

A finer intermediate course from Erken's Stor kokebok (1914): hollowed, butter-steamed potato pieces filled with onion sauce, topped with fried veal sweetbread and a hollowed tomato half filled with vegetables and strips of red pepper.

An intermediate course from Erken 1914: soaked, blanched, and lightly browned veal sweetbread is placed on butter-fried white bread with horseradish butter, covered with salted tongue and small vegetables in mayonnaise, and garnished with finely cut lettuce.

Erken's rabbit quenelles (1914): finely pounded rabbit meat mixed with a bread panade, butter, egg yolks and cream, pressed through a fine sieve, formed into small quenelles and poached in meat stock. Used as an entremet or as a garnish for eggs in tomato sauce.

Erken's basic instruction for macaroni (1914): 125 g macaroni is simmered in 1½ liters of boiling water with 10 g salt per liter for about 20 minutes, drained in a sieve, cut into pieces, and tossed dry in a pot over the heat. Macaroni should not be cooled after boiling.

Macaroni ring: 250 g cooked macaroni is mixed with 4 eggs, 50 g grated cheese, 2 dl cream, and 80 g butter, baked 30 min in a greased ring mold in a hot oven, turned out and filled with ragout. From Erken's Stor kokebok 1914, p. 436.

Macaroni timbale from Erken's Stor kokebok 1914: a greased mold is lined with cooked macaroni pieces, brushed with egg white, filled with meat forcemeat around a core of peas, poultry, ham, or celeriac, and baked in a water bath under greased paper for 15–20 minutes. Turned out and served with a sharp brown sauce, tomato sauce, or mushroom sauce.

Erken's risotto from 1914: rice browned in butter with onion, cooked tender with meat stock added little by little, and finished with cold butter, grated cheese and diced ham. Truffles or chicken can replace the ham.

Erken's entrée from 1914: cooked macaroni is mixed with a white roux, finely cut ham or salt meat, egg yolks and stiffly beaten whites, baked 1 hour in a buttered, breadcrumbed dish and served with brown sauce.

A simple entrée from Erken (1914): thin ham slices dipped in a little vinegar and sugar, browned in butter, topped with fried eggs cooked in butter in the same pan.

Croquettes of cooked macaroni and finely chopped ham bound with a white roux and egg yolk, shaped into small cutlet-shaped cakes, breaded in egg white and rusk and deep-fried light brown. The ham can be swapped for cooked/fried meat or fish.

Macaroni cooked in meat stock is mixed with ham, grated cheese, egg yolks and stiffly beaten whites, combined with a white sauce of butter, flour and milk, and cooked about 2 hours in a water bath. Served with mushroom or tomato sauce.

Erken's ham timbales in aspic from 1914: finely scraped cooked ham mixed with mayonnaise and 3 dl aspic, filled into timbale molds first lined with a 1 cm thick layer of aspic decorated with tarragon leaves and chopped hard-boiled egg. Chilled until the next day, unmolded and served with coarsely cut salad and stuffed olives.

Erken's creamed ham with vegetables: a butter sauce (50 g butter, 30 g flour, 1/4 l meat stock) that can be made light or dark, with cooked finely cut ham, green peas, cooked celeriac, sherry, pepper, and parsley added. Served in scallop shells or croustades.

Erken's partridge souffle from 1914: ground partridge meat with butter, cream, egg yolks, flour, and truffle, passed through a fine sieve, lightened with stiffly whipped cream and egg whites, steamed in a mold in a water bath for 1 1/2 hours, and served with gravy, stuffed tomatoes, and cress. The same method can be used for all game and poultry.

12 large tomatoes are hollowed out, piped full of fish, meat or chicken forcemeat and steamed 20 minutes on a rack or baked half an hour in the oven under greased paper. Served with chopped parsley.

Erken's simple 1914 side dish: tomatoes are hollowed out, seasoned, filled with a whole egg, covered with the lid and baked in a moderate oven until the egg has just set. Served with coarsely cut salad.

Peeled, halved tomatoes are filled with chopped mushroom fried in butter and mixed with the tomato flesh, sprinkled with grated cheese, drizzled with melted butter and gratinated for about 10 minutes in a hot oven. From Erken's Stor kokebok 1914.

Erken's tongue omelet from 1914: slices of cooked tongue baked in a water bath in a buttered ovenproof dish with button mushroom and butter, and a browned flour sauce with stock, anchovy, onion, lemon juice and white wine strained over before 15 minutes' baking. Served with vegetables and fried potatoes.

Choux pastry of 1.5 dl water, 60 g butter, 60 g flour, and 2 eggs is mixed with 75 g diced Swiss cheese and deep-fried in walnut-sized lumps in lard until pale golden brown. A warm intermediate course from Erken 1914.