Krustader og fyll

Base recipe for 60 krustader (crisp Norwegian timbale cases): a thin batter of 125 g wheat flour, 4 dl cold water, 2 dl beer, and 2 eggs rested for half an hour, formed on a heated rosette iron and deep-fried in lard until pale golden and crisp. With troubleshooting, storage, and reusing the fat.

Erken's krustade filling from 1914 with small fish balls, shrimp, asparagus, and peas in a butter-and-flour sauce thinned with meat stock and enriched with egg yolks, cream, sherry, and lemon juice. Spooned into krustader (crisp timbale cases) just before serving.

A krustade filling of white sauce (30 g butter, 30 g flour, 4 dl light stock or cream-milk) simmered for 5 minutes, thickened with egg yolk, then combined with ½ liter of peeled shrimp and 250 g cut-up asparagus that are only warmed through in the sauce. Filled into krustader just before serving.

A krustade filling of cooked chicken meat and button mushrooms in a butter-thickened stock sauce with tomato purée and sherry, enriched with egg yolk. From Erken's Stor kokebok 1914.

A krustade filling (salpicon) of finely cut cooked chicken or duck meat and mushrooms warmed in a butter-thickened tomato sauce. Variant with fresh tomatoes thickened with butter and flour. From Erken's Stor kokebok 1914.

A krustade filling of game meat, salt-cured ham, cooked macaroni, and olives in small cubes, combined with brown sauce (espagnole) and kept warm in a water bath. From Erken's Stor kokebok 1914.

Erken's rissole filling: a roux-based sauce of 40 g butter, 40 g flour and 2.5 dl stock cooked 10 minutes, mixed with 250 g finely cut cooked meat, fish or vegetables, seasoned with sherry and salt; must be completely cold before it is placed on the puff pastry.