Stock and broth

Erken's brown bouillon (1914): bones and roots browned into stock, meat browned and simmered tender in it. Clarified or thickened, with egg dumplings.

Brown stock soup, Erken's basic recipe (1914): beef neck and root vegetables browned, simmered 5–6 hours with spices, strained into jars under fat.

Erken's basic bouillon recipe (1914): beef with bones simmered in 5 liters of water with carrot, celeriac, leek and soup herbs, strained. With eight notes.

Browned veal bouillon from Erken's 1914 cookbook: veal shank browned with pork and vegetables, then simmered slowly for hours over cracked bones.

Fish stock (consommé de poisson) from Erken's 1914 cookbook: fish bones, heads and skin sweated in butter with vegetables and lemon, steeped half an hour.

Vegetable stock I (Erken 1914): carrot, onion, swede and celeriac sweated in butter without browning, simmered 1½ hours with tomato and herbs, strained.

Vegetable stock II from Erken's 1914 cookbook: onion, carrot, celery and parsley sweated in butter, simmered with dried peas or brown beans, strained.

Jenny Lind soup from Erken 1914: sago is cooked clear in meat stock, thickened with egg yolk and cream and served with cooked, cut-up carrots and parsley roots.

Veal soup from Erken (1914): a simple soup of butter, flour and veal stock, served with flour dumplings, root vegetables or apples and prunes.

Cardinal soup from Erken 1914: a thickened meat stock soup with julienned cooked ham and macaroni, enriched with egg yolk and cream, which may be omitted.

Emperor soup from Erken 1914: a brown roux thinned with mutton stock and root vegetables, spiced with curry and cayenne, enriched with egg yolks and cream.

Erken's 1914 method for clarifying meat stock into clear consommé with egg white, lean beef and lemon, strained through cloth and skimmed of fat.

Game stock (consommé de gibier) from Erken's 1914 cookbook: neck, breast and shoulder browned and cooked 3 hours, clarified with game meat and egg white.

Clear soup I (consommé) from Erken's Big Cookbook (1914): beef shank and chicken carcasses simmered 4–5 hours with vegetables, skimmed and strained clear.

Chicken consommé (consommé de volaille) from Erken's 1914 cookbook: veal shank and old hens simmered slowly with onion and celeriac, clear and pale.

Soup of canned turtle from Erken's Big Cookbook (1914), a historical party dish; today the turtle is replaced with veal or sweetbread.