Varme småretter

Erken's asparagus bread from 1914: hollowed-out round slices of white bread are filled with an asparagus ragout of butter, flour, meat stock, egg yolk, cream and parsley, fried in butter and served warm as a starter.

Whole boiled cauliflower arranged on a platter with a red-tinted, egg-thickened butter-and-flour sauce and warmed crayfish meat placed around it, garnished with whole boiled crayfish.

Sweetbread ragout from Erken 1914: cleaned, blanched, and half-cooked veal sweetbreads are cut into cubes, browned in butter, thinned with sweetbread stock, seasoned with tomato purée and olives, thickened with sago flour stirred into cream, and finished with salt and sherry; served in puff-pastry cases or croustades.

Erken 1914: poached eggs are placed on toasted white bread, covered with French white sauce, sprinkled with grated cheese mixed with crushed rusk, drizzled with melted butter, and glazed in a hot oven.

A warm small dish from Erken 1914: spinach is creamed in butter, placed in a dish with grated cheese, eggs are cracked over, covered with a French white sauce of butter, flour, milk, fish stock, cheese, and butter, and gratinated in a hot oven until the eggs are cooked.

A variant of Eggs with spinach: creamed spinach in butter, eggs, French white sauce, and grated cheese are gratinated in a hot oven. Only an ingredient list exists in the source; the method follows version I.

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

Large Spanish onions are hollowed out, filled three-quarters full with chicken or veal ground meat, tied in a thin cloth and gently boiled about 1½ hours in salted water with Maggi seasoning. The onions are glazed in browned butter with sugar and served on a warm platter with a thick brown sauce, optionally with small meatballs.

Erken's goose liver brioche from 1914: round, butter-fried white bread slices are topped with goose liver, a blanched apple slice and a truffle slice, warmed 5 minutes in the oven and covered with boiling truffle sauce.

Small timbales of chopped cooked veal, smoked ham or tongue and celery, bound with cream and egg, layered with mashed potato in buttered porcelain molds and cooked in a water bath about 20 minutes. Served with olive sauce or brown wine sauce.

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): the sweetbreads are soaked, blanched, cleaned, and cooked tender, cut into cubes, and folded into a butter-thickened sauce made from the cooking liquid, enriched with egg yolks and seasoned with salt, pepper, lemon juice, and sherry; filled into krustader (crisp timbale cases) and served at once.

Cheese Biscuits I from Erken's Stor kokebok (1914): a short-crust pastry of equal parts flour, butter, Parmesan/Swiss cheese and cheddar, rolled thin, cut out and baked pale yellow; the biscuits are sandwiched two by two with a butter-and-cheese filling and served warm.

Croustade filling from Erken 1914 of a browned roux thinned with meat stock, cooked 5 minutes with finely cut cooked ham, celery and green peas, seasoned with parsley, salt, pepper, lemon juice and sherry.

Warm sandwiches from Erken 1914: round slices of white bread filled with finely chopped ham mixed with French mustard, dipped in egg and 1 dl milk, browned in 60 g butter and sprinkled with parsley. Served warm.

Erken's game stew for croustades from 1914: a brown butter roux thinned with stock, cooked 5 minutes with leftover game meat, seasoned with salt, pepper and sherry; can be varied with olives, chestnuts, other meat, vegetables or fish.

Erken's vol-au-vent with fish from 1914: a puff-pastry shell built from two round rounds with a ring, baked about 45 min, filled with a thick fish stew of 500 g cooked fish, a butter sauce thickened with egg yolk and seasoned with salt, sugar, and lobster coloring.

Erken's vol-au-vent with chicken (1914): a puff-pastry shell filled with a stew of cooked chicken meat and mushrooms in a sauce of 60 g butter, 50 g flour, and 7.5 dl chicken stock, thickened with 2 egg yolks and seasoned with sherry, lemon, salt, and sugar. Kept warm in a water bath, the shell is filled just before serving.