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Brødretter

4 recipes · Varme og kolde smaaretter

4 brødretter recipes from the “Big Cookbook,” in the varme og kolde smaaretter category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Croutons (croutons de pain)

    Erken's basic recipe for croutons: finger-thick slices of white bread without crust are fried light brown in butter (or lard) and drained on paper. The base for several small dishes in the chapter «Warm and cold small dishes».

  • Croutons with Kidney

    Erken's croutons with kidney (1914): cubes of soaked veal kidney stewed in butter with chopped cooked ham, parsley and stock, seasoned with sherry, salt and pepper, filled into hollowed-out and butter-fried white bread slices, with reduced sauce and parsley on top. A warm small dish for 4.

  • Croutons with Ham

    Erken's cold croutons with ham (1914): wedge-shaped white bread slices dipped in melted butter and lightly browned, arranged in a ring on a platter and piped with a forcemeat of finely chopped cooked ham, butter and thick white sauce, garnished with chopped egg white, olives and parsley. For 6.

  • Grilled Bread or Toast

    Erken's description of toast (1914): white bread slices grilled over coals or lightly fried in melted butter, buttered generously at once to stay soft; served fresh without toppings.