Hot small dishes

Asparagus bread from Erken's Big Cookbook (1914): hollowed-out bread slices filled with an asparagus ragout, fried in butter, served warm as a starter.

Cauliflower with crayfish sauce from Erken's Big Cookbook (1914): cauliflower in a red-tinted butter sauce with warm crayfish meat and crayfish.

Sweetbread ragout from Erken (1914): veal sweetbread cubes browned in butter with tomato purée and olives, thickened with sago. Served in pastry cases.

Erken (1914): poached eggs on toasted white bread, covered with French white sauce and grated cheese mixed with rusk crumbs, glazed in a hot oven.

A warm small dish from Erken (1914): spinach stewed in butter, with grated cheese and eggs, covered in French white sauce with fish stock and gratinated.

A variant of Eggs with spinach from Erken (1914): creamed spinach, eggs, white sauce and grated cheese gratinated in a hot oven.

Fish forcemeat balls with an oyster inside each one, breaded in rusk crumbs and egg and deep-fried golden brown in lard.

Stuffed onions from Erken's Big Cookbook (1914): Spanish onions filled with chicken or veal forcemeat, boiled and glazed in butter, with brown sauce.

Goose liver brioche from Erken's Big Cookbook (1914): butter-fried bread topped with goose liver, apple slice and truffle, covered with truffle sauce.

Jena timbales from Erken's Big Cookbook (1914): small timbales of veal, ham or tongue and celery, layered with mashed potato and cooked in a water bath.

Croquettes of cooked chopped fish bound in a thick butter-flour-milk sauce with egg yolk, cooled, shaped, breaded in rusk crumbs and egg and deep-fried in lard.

Erken's krustader with veal sweetbreads (1914): sweetbreads cooked tender and cubed, folded into a butter sauce with egg yolks, filled into krustader.

Cheese biscuits I from Erken's Big Cookbook (1914): flour, butter and cheese pastry baked pale and sandwiched with cheese filling.

Croustade filling from Erken (1914): a browned roux thinned with meat stock, cooked with finely cut ham, celery and peas and seasoned with sherry.

Warm sandwiches from Erken 1914: round bread slices filled with chopped ham and French mustard, dipped in egg and milk, browned in butter, with parsley.

Erken's game stew for croustades (1914): a brown roux thinned with stock, cooked with leftover game meat and sherry. Can be varied with olives.

Erken's vol-au-vent with fish from 1914: a puff-pastry shell filled with a thick stew of cooked fish in a butter sauce thickened with egg yolk.

Erken's vol-au-vent with chicken (1914): a puff-pastry shell filled with chicken and mushrooms in a stock sauce thickened with yolks, flavored with sherry.