Soup garnishes

Bread dumplings for soup from Erken (1914): soaked rolls stirred with butter and egg, shaped with a teaspoon and poached 5 minutes in water, milk or stock.

Egg balls from Erken (1914): hard-boiled yolks rubbed with cold butter, rolled into 20 small balls and put in the plate before clear soup is ladled over.

Egg custard III from Erken (1914): a purée of chicken (or fish, game, vegetables) with white sauce, cream and eggs, cooked in a water bath as soup garnish.

Egg custard with vegetables II from Erken (1914): egg, cream, green peas and carrot cooked in a water bath in a buttered mold, cubed as a garnish for soup.

Egg custard for soups I from Erken (1914): chervil, stock, egg and egg yolks cooked in a water bath, cooled and cut into cubes as a garnish for clear soup.

Egg threads for soup from Erken (1914): 3 beaten, seasoned eggs poured through a fine sieve into 1 liter of boiling stock, setting as thin threads.

Flour dumplings for soup from Erken (1914): a cooked dough of butter, water and flour stirred with egg, shaped with a teaspoon, simmered 5 min in stock.

Potato starch dumplings for soup from Erken (1914): butter, potato starch, milk and egg shaped with a teaspoon, poached in boiling stock or salted water.

Rice flour dumplings for soup from Erken (1914): rice flour porridge, potato starch, egg and butter shaped with a teaspoon, cooked in a little soup stock.

Small choux puffs with chicken purée from Erken's cookbook (1914): cooked chicken, cream and butter folded with whipped cream and used as a soup garnish.

Filling for small choux puffs of 125 g lobster meat and roe, 3 tbsp cream, 50 g butter, salt, pepper, and 2 tbsp whipped cream. Served in various fish soups.

Small choux puffs with game purée from Erken (1914): cooked game, cream and butter sieved, folded with whipped cream and piped into choux for soup.

Small choux puffs for soup from Erken (1914): choux dough of butter, flour and eggs piped into small mounds and baked golden brown as a soup garnish.