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Assorted Omelet (allehånde-omelett)

Erken's assorted omelet from 1914: three thick egg omelets layered with grated cheese and finely chopped cooked ham, topped with a thickened ragout of meat stock, lemon juice, cooked veal sweetbread, and asparagus. A party entremets for 6.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 428 (falt i det fri)

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About the dish

From the chapter 'Salads, omelets, entremets.' A festive layered omelet in which three thick omelets are stacked with cheese and ham between the layers, and topped with a fine ragout of veal sweetbread and asparagus — a typical party entremets from the era before 1914.

How to make it

  1. 1

    Make the omelet batter

    Stir the flour, milk, and egg yolks together into a smooth pancake batter. Fold in the stiffly beaten egg whites.

  2. 2

    Fry three omelets

    Fry the batter into three thick pancakes/omelets in hot butter.

  3. 3

    Assemble

    Place the first omelet on a warm platter and sprinkle the grated cheese over it. Lay the second omelet on top and spread the cooked, finely chopped ham over it. Place the third omelet on top.

  4. 4

    Make the ragout

    Melt the butter, stir in the flour, and thin with the meat stock. Bring to a boil and add the lemon juice.

  5. 5

    Finish the ragout

    Add the cooked sweetbread cut into small pieces and the cooked, sliced asparagus. Do not let it boil after the sweetbread and asparagus have been added.

  6. 6

    Serve

    Pour the ragout over the omelet stack just before serving and serve at once.

Changes from the original

Ingredient quantities are given in modern units (deciliters, grams) and the OCR confusion between the recipe's two ingredient columns has been sorted out. 'del.' is interpreted as deciliters, 'citron' as the juice of 1/2 lemon. The method has been divided into numbered steps in modern Norwegian.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 428) → 1949 (korrekturlest, s. 475)~45% av teksten endretfjernetlagt til
8 egg 4 spiseskeer spiseskjeer hvetemel 4 del. melk 30 gr. smør 200 gr. reven ost 250 gr. finhakket, kokt skinke 1 kalvebrissel 1/2 kg. asparges 60 gr. smør 40 gr. hvetemel 2 del. kjøtkraft citron salt. kjøttkraft Yz sitron Vz kg. asparges 200 gr. reven ost 200 gr. finhakket, kokt skinke. En pandekakerøre pannekakerøre lages av de 4 skeer skjeer mel, melken, eggeblommerne eggeplommene og de stivvispede hviter. Dette stekes til 3 tykke pandekaker pannekaker i varmt smør. Over den første pandekake pannekake eller omelet omelett strøes den revne ost, den anden omelet lægges herpaa, annen omelett legges herpå, og over denne haves has den kokte, finhakkede skinke, herpaa herpå igjen den tredje kake, og over den heldes helles like før anretningen de stuede asparges og kalvebrissel. Til denne stuing smeltes smørret, smøret, irøres melet, spædes spes med kraft, gives gis et opkok, tilsættes citronsaften, tilsettes sitronsa ften, den kokte, i smaa små stykker skaarne skårne brissel samt den kokte, opskaarne opskårne asparges. La det ikke koke, koke efterat brissel og asparges er kommet i.

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Frequently asked questions

How is the omelet assembled?
The batter is fried into three thick pancakes/omelets. The first is sprinkled with grated cheese (200 g), then the second is laid on and covered with finely chopped cooked ham (250 g), then the third pancake. Just before serving, a ragout of asparagus and veal sweetbread is poured over.
What is the batter made of?
A pancake batter of 4 tablespoons wheat flour, 4 dl milk, 8 egg yolks, and the stiffly beaten egg whites, fried in hot butter (30 g).
How is the sauce/ragout on top made?
Melt 60 g butter, stir in 40 g wheat flour, thin with 2 dl meat stock, bring to a boil, and add lemon juice. The cooked veal sweetbread and asparagus (1/2 kg) are folded in and seasoned with salt.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 428. It is intended for 6 servings and takes about 90 minutes in total.

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