Suppetilbehør

Erken's bread dumplings for soup: crustless rolls soaked in milk, pressed dry, stirred over the heat with melted butter until the mass pulls away from the pot, then mixed with egg, salt, nutmeg, and sugar; add rusk if the dough is thin. Shaped with a teaspoon and poached 5 minutes in water, milk, or stock.

Egg balls from Erken's Stor kokebok 1914: hard-boiled egg yolks are rubbed with cold butter, salted and peppered, and rolled into 20 small balls placed in the plate before clear soup is ladled over. The egg whites can be cut into strips in the soup.

Egg custard III (1914) with purée: 200 g cooked, scraped chicken (or fish, game, or vegetables) is drawn for ½ hour with 50 g butter, pressed through a fine sieve, mixed with 3 tbsp white sauce, 1 dl cream, 2 eggs, and 4 egg yolks, cooked in a buttered mold in a water bath, and treated like Egg Custard I.

Egg custard with vegetables II (1914): 1 egg and 3 egg yolks are stirred into 1 dl cream, seasoned, strained, and mixed with 1 dl cooked green peas and 1 cooked carrot, diced. Cooked in a water bath in a buttered mold and treated like Egg Custard I; used as a garnish in soup.

Egg custard for soups I (1914): chervil steeps 20 min in ¼ l of boiling meat stock; the stock is mixed with 1 egg and 3 egg yolks, strained, poured into a buttered mold, and cooked in a water bath (without boiling) 15–20 min. Cooled completely undisturbed, turned out, and cut into cubes as a garnish in clear soup. The chervil may be omitted.

Egg threads for soup: 3 eggs are beaten for 5 minutes, seasoned with salt and pepper, strained, and poured through a fine-meshed sieve into 1 liter of boiling stock so the mixture sets into thin threads.

Erken's flour dumplings for soup: a cooked dough of butter, boiling water and wheat flour, cooled and stirred with egg, salt, sugar and nutmeg/cardamom; shaped with a teaspoon and gently simmered 5 minutes in meat stock or salted water without a lid.

Erken's potato starch dumplings for soup: melted butter is stirred with potato starch and cold milk into a dough that pulls away from the pot, then egg, salt, sugar, and nutmeg are added, and small dumplings are shaped with a teaspoon and poached in boiling salted water or meat stock.

Erken's rice flour dumplings for soup: milk and rice flour cooked into porridge, stirred with potato starch, eggs, butter, salt, sugar and nutmeg, then shaped with a teaspoon into small dumplings and cooked in a little of the soup stock.

Filling for small choux puffs of 125 g cooked chicken, 2 tbsp cream, 50 g butter, salt, pepper, and 2 tbsp whipped cream. Made like the game purée and used as a garnish in soup.

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.

Filling for small choux puffs: 125 g cooked game meat pounded with 3 tbsp cream and 60 g soft butter, sieved, seasoned with salt and pepper, and folded with 2 tbsp whipped cream. Piped into choux puffs as a soup garnish.

Classic choux dough of 2.5 dl water, 125 g butter, 125 g flour, and 4 small eggs, piped into small mounds and baked golden brown. Served as a garnish in soup, optionally filled with purée or stew.