Hot and cold small dishes

Asparagus bread from Erken's Big Cookbook (1914): hollowed-out bread slices filled with an asparagus ragout, fried in butter, served warm as a starter.

Cauliflower with crayfish sauce from Erken's Big Cookbook (1914): cauliflower in a red-tinted butter sauce with warm crayfish meat and crayfish.

Sweetbread ragout from Erken (1914): veal sweetbread cubes browned in butter with tomato purée and olives, thickened with sago. Served in pastry cases.

Erken (1914): poached eggs on toasted white bread, covered with French white sauce and grated cheese mixed with rusk crumbs, glazed in a hot oven.

A warm small dish from Erken (1914): spinach stewed in butter, with grated cheese and eggs, covered in French white sauce with fish stock and gratinated.

A variant of Eggs with spinach from Erken (1914): creamed spinach, eggs, white sauce and grated cheese gratinated in a hot oven.

Anchovy eggs from Erken’s Stor kokebok (1949): halved hard-boiled eggs filled with yolk, anchovy and parsley, served on lemon slices.

Erken's soft-boiled eggs (1914): fresh eggs are boiled 3–3½ minutes from the return to a boil, dipped in cold water and served in an egg cup.

Eggs with smoked herring from Erken’s Stor kokebok (1949): chopped smoked herring and hard-boiled eggs in rows, with lettuce, tomato and spinach sauce.

Eggs with spinach I from Erken's Big Cookbook (1914): creamed spinach on butter-fried bread rounds, topped with a poached egg and sprinkled with parsley.

Eggs with tomato sauce from Erken’s Stor kokebok (1949): hard-boiled eggs coated and deep-fried, served in a hot tomato sauce.

Erken's supper dish (1914): hard-boiled eggs filled with sieved yolk, fried onion and mushroom, covered with white sauce and cheese and gratinated.

Anchovy Bread I from Erken's Big Cookbook (1914): white bread slices spread with anchovy butter, garnished with egg yolk, parsley and finely cut anchovy.

Anchovy Bread II from Erken's Big Cookbook (1914): white bread browned in butter, with hard-boiled egg slice in the middle, halved anchovy fillets around.

Canapés à l'allemande from Erken 1914: round slices of white bread spread with cheese butter, topped half with sausage and half with Swiss cheese.

Salmon sandwiches from Erken 1914: round bread slices with butter, edged with cold flaked salmon, a mayonnaise star in the center and shredded lettuce.

Cheese and anchovy canapés from Erken 1914: bread with cheese and egg yolk butter, a double cross of anchovy on top, openings filled with jelly or egg.

Shrimp sandwiches from Erken's Big Cookbook (1914): buttered rounds of white bread with peeled shrimp in a ring and a piped mayonnaise star.

Cauliflower with ham sauce from Erken (1949): boiled cauliflower with diced smoked ham in a thick white sauce, sprinkled with grated cheese and gratinated.

Bouchées of butter pastry with flour, washed butter, lemon juice and cold water, rolled six times. Erken's thorough recipe from Stor kokebok (1949).

Bouchées of butter pastry filled with caviar, tomato sauce, onion and lemon juice. French-inspired small dish from Erken's Stor kokebok (1949).

Puff pastry I (feuilletage) from Erken's Big Cookbook (1949): classic puff pastry of washed butter, flour and ice-cold water, rolled and folded again and again.

Rounds of puff pastry topped with half a hard-boiled egg and crossed anchovy fillets, brushed with egg and baked pale gold. Erken, 1949.

Mushroom stew of butter, flour, mushroom stock and cream, thickened with egg yolk. A vol-au-vent filling from Erken's Stor kokebok (1949).

Cheese with Celeriac I from Erken's Big Cookbook (1914): boiled celeriac layered with white sauce and grated cheese, gratinated, with hard-boiled eggs.

Cheese with Celeriac II from Erken's Big Cookbook (1914, p. 30): gratinated celeriac with white sauce and cheese, baked 20 minutes, with hard-boiled eggs.

Frozen cheese croûtes from Erken (1914): a frozen cream of Parmesan, Swiss cheese and whipped cream, cut into squares and served cold on toast.

Cheese Puffs I from Erken's Big Cookbook (1914): choux pastry with cheese, shaped into balls, rolled in cheese and deep-fried, with fried parsley.

Cheese Puffs II from Erken's Big Cookbook (1914): choux pastry with diced Swiss cheese, divided into nut-sized pieces and deep-fried light golden brown.

Savory cheese cakes from Erken's Big Cookbook (1914): corn and wheat flour paste with cheese, egg yolks and whipped whites, baked in small molds.

Pigeons in aspic from Erken's Big Cookbook (1914): pigeon breasts set in aspic with truffle and chestnuts, with Madeira sauce.

A cold small dish from Erken's Big Cookbook (1914): chopped smoked herring and hard-boiled eggs laid in rows on a dish, garnished with lettuce and tomato.

Goose liver in aspic (aspic de foie gras) from Erken's Big Cookbook (1914): sliced goose liver layered in a mold lined with meat aspic, capers and truffle.

Cold beef tenderloin from Erken's Big Cookbook (1914): larded tenderloin cooked pink with cream and red wine, sliced and glazed with Madeira aspic.

Turkey in aspic ring from Erken's Big Cookbook (1914): turkey stock set in a ring mold, filled with turkey in mayonnaise, lettuce and egg.

Chicken and celeriac roulettes from Erken's Big Cookbook (1914): boiled chicken and celeriac bound in thick sherry sauce, shaped, served cold or fried.

Erken's base recipe for 60 krustader (1914): a thin batter of flour, water, beer and eggs, formed on a heated iron and deep-fried crisp. With tips.

Erken's krustade filling (1914) with small fish balls, shrimp, asparagus and peas in a butter sauce enriched with egg yolks, cream and sherry.

Krustade filling from Erken (1914): white sauce thickened with egg yolk, with peeled shrimp and asparagus only warmed in it. Filled in just before serving.

A krustade filling from Erken's Big Cookbook (1914): cooked chicken and mushrooms in a butter-thickened stock sauce with tomato purée, sherry and egg yolk.

A krustade filling (salpicon) of finely cut chicken or duck and mushrooms in a butter-thickened tomato sauce. From Erken's Big Cookbook (1914).

A krustade filling of game meat, cured ham, macaroni and olives in small cubes with brown sauce, kept warm. From Erken's Big Cookbook (1914).

Puff-pastry scallop shells from Erken's Big Cookbook (1914): thin puff pastry baked over scallop shells, filled with a fish, vegetable or meat ragout.

Erken's rissoles de volaille: half-moons of rissole dough or puff pastry filled with chicken, ham, mushroom and truffle, breaded, fried in lard.

Cheese tartlets from Erken's Big Cookbook (1914, p. 30): blind-baked puff pastry tartlets filled with a cream of Swiss cheese, egg yolk and whipped cream.

Vol-au-vent from Erken's Big Cookbook (1914): a puff-pastry case blind-baked and decorated with pastry leaves, filled at serving with hot ragout.

Erken's basic croutons: finger-thick slices of white bread without crust, fried light brown in butter or lard. From the chapter on small dishes (1914).

Erken's croutons with kidney (1914): veal kidney stewed in butter with ham and parsley, seasoned with sherry, filled into hollowed-out fried bread. For 4.

Erken's cold croutons with ham (1914): fried white bread slices in a ring, piped with ham, butter and white sauce forcemeat, with egg white. For 6.

Erken's description of toast (1914): white bread grilled over coals or lightly fried in butter, buttered generously at once and served fresh.

Crayfish butter 1914: 60 g crayfish shells and meat (not the tails) pounded with 125 g butter and pressed through a cloth.

Horseradish butter 1914: 200 g butter is creamed with a little boiling water and mixed with 30 g grated horseradish; made like mustard butter.

Shrimp butter from Erken (1914): equal parts peeled shrimp and butter pounded and finely strained, used on canapés. Lobster butter is made likewise.

Mustard butter from Erken (1914): butter creamed pale with a little boiling water, flavored with mustard and lemon juice. For canapés with ham or tongue.

Anchovy butter from Erken's Big Cookbook (1949): cleaned anchovies and butter, pounded together and pressed through a sieve.

Mustard butter from Erken’s Stor kokebok (1949): butter beaten pale with a little boiling water, mustard and lemon juice.

Two versions of sandwich butter: creamed butter with cream and mustard, or butter pounded with smoked ham. From Erken's Stor kokebok (1949).

Erken's basic puff pastry (feuilletage) from 1914: equal parts flour and washed butter, rolled in four rounds, for patty shells, tarts and vol-au-vent.

Erken's rissole dough of butter, egg yolks, egg and flour, rolled to the thickness of a knife's back and used for rissoles and small pies fried in lard.

Erken's basic 1914 tartlet dough: flour, butter, water, cognac and egg yolks worked cold, rolled thin and blind-baked in small molds until light brown.

Butter-fried bread rounds filled with a shrimp stew thickened with egg yolk, garnished with parsley and crayfish. From Erken's Big Cookbook (1914).

Indian tartlets from Erken 1914: blind-baked shells filled with a thick mixture of butter, onion, cayenne, cream and carrot, topped with a blanched oyster.

Crayfish tartlets from Erken 1914: crayfish tails steeped in oil, wine and fish stock, filled into tartlets and topped with a Parmesan soufflé, browned.

Layered sandwiches from Erken’s Stor kokebok (1949): layers of white and wholemeal bread with cheese, ham, veal, cress and lobster.

Rolled sandwiches from Erken’s Stor kokebok (1949): thin white bread rolled with two colourful butters, tomato and cheese, and herbs and chives.

How to cut bread for sandwiches according to Erken’s Stor kokebok (1949): day-old white bread in thin slices without crusts.

Croutons with smoked meat from Erken’s Stor kokebok (1949): fried bread with egg, marinated meat, horseradish cream and grated radish.

Sardine croutons with tomato from Erken’s Stor kokebok (1949): fried bread with tomato, cheese and sardine fillet, baked briefly.

Erken's basic recipe for croquettes and rissoles: a thick roast-leftover stew cooled completely, shaped, breaded and deep-fried golden, with fried parsley.

Sweetbread roulettes after Erken: sweetbreads, mushroom and salted ox tongue diced in a gelatin-set sauce, chilled, shaped, breaded and deep-fried golden.

Beef tongue with fried egg (langue de bœuf aux œufs) from Erken (1914): boiled, smoked tongue topped with a fried egg and buttered asparagus beans.

Tongue in aspic from Erken's Big Cookbook (1914): a cold party dish of salted tongue and boiled roots set in clarified meat jelly, served on rice or salad.

White bread for rolled sandwiches from Erken’s Stor kokebok (1949): a simple yeast loaf in a long tin, baked in a hot oven.

Meat aspic from Erken's Big Cookbook (1914): stock clarified with egg white, set with gelatin and wine, used to glaze and for molds.

Smoked salmon rolls filled with egg custard, served in egg-white rings on creamed spinach. A small dish from Henriette Schønberg Erken's Stor kokebok (1949).