Omelett og eggeretter

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.

Erken's "Eggs in meat forcemeat" (1914): 500 g of meat forcemeat is spread in a buttered dish, hollows are pressed in and filled with whole raw eggs, and the dish is baked in a water bath in the oven for about 30 min. Served with a brown, sharp sauce and salad. Serves 4.

Erken's "Eggs with asparagus" (1914): chopped hard-boiled eggs, white sauce, asparagus tips, and beaten raw eggs are poured into a buttered mold lined with whole asparagus, cooked in a water bath for about 30 min, turned out, and served with melted butter. A warm intermediate course for 4.

Erken's basic egg omelette (1914): 3 eggs, salt, pepper, and 15 g butter. Egg yolks beaten 10 minutes with salt and pepper, stiffly beaten whites folded in, cooked in pale butter in a hot omelette pan, optionally filled with creamed vegetables, fish, meat, or preserved berries, rolled up and brushed with butter. Includes advice on the pan, egg quantity, and glazing with burnt sugar.

Pork pancake from Erken (1914): eggs with 1 tbsp cream/milk per egg, salt, pepper and chives, fried with pork slices like a pork omelet; 12 eggs for 12 people.

A thick pan-fried omelet from Erken's Stor kokebok (1914) with 6 eggs, flour, milk, leek and lightly salted pork; fried on both sides in the pork fat.

A French omelet of 5 eggs and 1 egg yolk cooked quickly in butter and rolled up, filled in a hollow with a button-mushroom fricassee made from 12 mushrooms, butter, flour, mushroom stock and cream. From Erken's Stor kokebok 1914, p. 426.

A simple oven-baked egg dish from Erken's Stor kokebok 1914: eggs are cracked into a buttered ovenproof dish, seasoned, dotted with butter and baked in a hot oven until the whites have set. Served in the dish.

Maxim omelette from Erken's Stor kokebok 1914: a rolled omelette of 3 eggs and cream, filled through a slit with truffle slices and blanched beef marrow that has been brought to a boil in Madeira sauce, with a little Madeira sauce around it.

Omelet à la bonne femme: a quick omelet of 3 eggs in nut-browned butter, rolled up and garnished with alternating rows of truffle slices and crayfish tails, surrounded by Nantua sauce made of white sauce and cream reduced to two-thirds, strained and stirred with crayfish butter. Erken, Stor kokebok 1914, pp. 426–427.

Omelet à la Rossini: 3 eggs whisked with salt and pepper and finely cut lean ham, fried quickly in nut-browned butter, finished 5 minutes in a hot oven, served flat like a pancake with finely chopped parsley. Erken, Stor kokebok 1914, p. 426.

Erken's omelet with shrimp stew: a cream omelet of 6 eggs fried over low heat, covered with a white stew (50 g butter, 40 g flour, 4 dl fish or vegetable stock) with sherry, nutmeg, shrimp and boiled cauliflower. Served at once.

Omelette aux fines herbes: 3 eggs whisked with salt, pepper and finely chopped parsley, chervil, tarragon and leek, fried quickly in nut-brown butter and rolled up. Erken, Stor kokebok 1914, p. 426.

Simple cheese omelet (omelette gratinée au parmesan) from Erken 1914: eggs are whisked with grated parmesan, cream, salt, and pepper, fried quickly in butter while the pan is shaken, folded in half, and served at once. 2 servings.

A pancake made with colostrum (first milk) with wheat flour, milk and chives, poured over pre-fried bacon slices, set on the stovetop and finished in the oven. Erken, Stor kokebok 1914.

Oven-baked ham omelet from Erken 1914: an airy egg mixture baked in the oven, filled with ham stew thickened with butter, flour, cream and sherry, folded over and served with a brown celery sauce with meat stock and sherry. Serves 4.

Erken's small soufflés with shrimp (1914): a thick milk base of 250 g flour and 6¼ dl milk with 200 g grated cheese, butter, and 5 eggs, baked 20–25 min in a hot oven and served with a sauce of stock, sherry, shrimp butter, and shrimp.

Erken's small soufflés with mushroom (1914): soufflé cream with stiffly whipped cream baked in small molds about 20 min, served around a stew of mushroom, truffle, sherry, and lemon in a stock sauce, presented in a homemade dough border of flour and egg yolks.

Erken's soufflé with crayfish or shrimp (1914): a milk thickening of 80 g butter and 80 g flour with 1 l milk, 6 eggs, cooked crayfish meat, baked about 30 min in a hot oven and served with crayfish sauce.