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Butterdeig og posteier

4 recipes · Varme og kolde smaaretter

4 butterdeig og posteier 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.

  • Puff-Pastry Scallop Shells

    Puff-pastry scallop shells from Erken's Stor kokebok (1914): thin puff pastry is laid over the backs of greased scallop shells, pricked and baked a light golden brown in a hot oven, carefully loosened and filled with a fish, vegetable or meat ragout.

  • Rissoles (rissoles de volaille)

    Erken's rissoles de volaille: half-moons of rissole dough or puff pastry filled with finely chopped cooked chicken breast, ham, mushroom and truffle in a thick white sauce, breaded in egg and rusk crumbs and fried in lard, served with fried parsley.

  • Cheese Tartlets (tartelettes au fromage)

    Small puff pastry tartlets blind-baked with paper and rice grains, filled with a cream of finely cut Swiss cheese, egg yolk, salt, sugar and stiffly whipped cream, and baked a further 15 minutes. From Erken's Stor kokebok 1914, page 30.

  • Vol-au-vent

    Vol-au-vent from Erken's Stor kokebok (1914): puff pastry made from 250 g butter and 250 g flour rolled 1.5 cm thick, lined into a mold, blind-baked with rice/peas about 1 hour in a fairly hot oven, brushed with egg white, decorated with puff-pastry leaves and a lid, and filled at serving time with a hot ragout garnished with truffle and cooked crayfish.