Croustades and fillings
7 recipes · Hot and cold small dishes
- Krustader (Norwegian Timbale Cases, makes 60)
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.
- Krustader with asparagus, small fish balls, shrimp, and peas (croustades à la Valencienne)
Erken's krustade filling (1914) with small fish balls, shrimp, asparagus and peas in a butter sauce enriched with egg yolks, cream and sherry.
- Krustader with shrimp and asparagus
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.
- Krustader with mushrooms (croustades aux champignons)
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.
- Krustader with tomato (croustades au salpicon)
A krustade filling (salpicon) of finely cut chicken or duck and mushrooms in a butter-thickened tomato sauce. From Erken's Big Cookbook (1914).
- Krustader with game (croustades au chasseur)
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).
- Rissole Filling
Erken's rissole filling: a roux sauce of butter, flour and stock with finely cut cooked meat, fish or vegetables and sherry; it must be completely cold.