Osteretter

Erken's "Cheese with celeriac" (1914): boiled celeriac layered with a white sauce of 60 g butter, 50 g flour and celery stock, with grated cheese between the layers, topped with melted butter and rusk crumbs and gratinated 20 minutes in a hot oven; garnished with hard-boiled eggs and curled celery stalk.

Gratinated celeriac layered with a white sauce of celery stock and grated cheese, topped with melted butter and rusk crumbs, baked about 20 minutes and garnished with hard-boiled eggs and celery stalk. From Erken's Stor kokebok 1914, page 30.

A frozen cheese cream of Parmesan, Swiss cheese, whipped cream and aspic, frozen in a mold, cut into squares and served cold on lightly toasted bread. From Henriette Schønberg Erken's Stor kokebok 1914, the chapter Hot and cold small dishes.

Cheese Puffs I from Erken's Stor kokebok (1914): a choux pastry of 125 g flour, 30 g butter, 2.5 dl boiling water and 4 eggs with grated cheese, shaped into small balls, rolled in cheese and deep-fried. Served in a pyramid with fried parsley.

Cheese Puffs II from Erken's Stor kokebok (1914): a choux pastry of 2.5 dl water, 125 g butter, 125 g flour and 4 small eggs, with 120 g Swiss cheese in cubes stirred in last. The dough is divided into nut-sized pieces and deep-fried light golden brown; served in a pyramid.

Erken's savory cheese cakes (1914): a flour paste of cornstarch and wheat flour cooked with milk, butter and salt, with grated cheese and egg yolks added, and stiffly whipped egg whites folded in. Baked in small greased porcelain or paper molds strewn with rusk crumbs for 15–20 minutes in a hot oven and served at once.

Cheese Biscuits II from Erken's Stor kokebok 1914: a short-crust pastry of 90 g grated sharp cheese, 60 g butter, 90 g flour, egg yolk and spices, rolled out, cut into rounds and baked light golden brown.

Cheese pâtés (Erken 1914): small puff-pastry cases filled with a cooked cheese cream of 3 egg yolks, 2.5 dl cream, 75 g grated cheese, butter, salt, and paprika, warmed 10 min in the oven.

Erken's cheese pudding I (1914): 125 g grated white bread soaked in milk, 2 eggs, 40 g melted butter, salt, white pepper, and 175 g grated cheese are filled into greased shells, sprinkled with rusk crumbs and butter, and baked pale golden in a hot oven.

Erken's cheese pudding II (1914): thin slices of white bread buttered and sprinkled with grated cheese are laid in an ovenproof dish, poured over with 4 egg yolks whisked with 1½ dl meat stock, covered with cheese and baked in a hot oven, finally glazed with cheese and melted butter.

Cheese straws I (Erken 1914): a kneaded dough of 125 g flour, 75 g butter, 100 g grated cheese, 6 tbsp cream, salt, and paprika; rested ½ hour, rolled out, cut into strips, and baked crisp.

Cheese straws II (Erken 1914): 150 g puff pastry is rolled and folded repeatedly with 60 g grated cheese and cayenne, cut into twisted straws, and baked crisp along with cut-out rings that the straws are served in.

Erken's cheese salt sticks from 1914: a shortcrust dough of 250 g flour, baking powder, 100 g butter, 100 g grated cheese and 1¼ dl milk, rolled out, cut into pointed strips, rolled up, brushed with egg and sprinkled with salt, baked in a hot oven.

Erken's Welsh rarebit (1914): 120 g cheese melted gently with 15 g butter, 3 tbsp milk or beer, salt, mustard, and paprika until the mixture thickens, then laid hot over toasted, buttered squares of white bread. Serve at once.