Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Bread dishes

4 recipes · Hot and cold small dishes

4 bread dishes recipes from the “Big Cookbook,” in the hot and cold small dishes category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Croutons (croutons de pain)

    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).

  • Croutons with Kidney

    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.

  • Croutons with Ham

    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.

  • Grilled Bread or Toast

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