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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 475)~80% of the text changedremovedadded
8 stk egg (deles i plommer og hviter). 4 spiseskjeer hvetemel (til omelettrøren). 4 dl melk. 30 g smør (til steking av omelettene). 200 g revet ost. 250 g kokt skinke (finhakket). del. melk 1 stk kalvebrissel (kokt). 0,5 kg asparges (kokt). 60 g gr. smør (til stuingen). 40 g gr. hvetemel (til stuingen). 2 dl kjøttkraft. 0,5 stk del. kjøttkraft Yz sitron (saften). salt (etter smak). Rør Vz kg. asparges 200 gr. reven ost 200 gr. finhakket, kokt skinke. En pannekakerøre lages av de 4 skjeer mel, melk melken, eggeplommene og eggeplommer sammen til en jevn pannekakerøre. Vend inn de stivpiskede eggehvitene.. Stek røren stivvispede hviter. Dette stekes til tre 3 tykke pannekaker/omeletter pannekaker i varmt smør.. Legg smør. Over den første omeletten på et varmt fat og strø over pannekake eller omelett strøes den revne osten. Legg ost, den andre omeletten over, annen omelett legges herpå, og fordel over denne has den kokte, finhakkede skinken på den. Legg skinke, herpå igjen den tredje omeletten øverst.. Smelt smøret, rør inn melet kake, og spe over den helles like før anretningen de stuede asparges og kalvebrissel. Til denne stuing smeltes smøret, irøres melet, spes med kjøttkraften. Gi det kraft, gis et oppkok og tilsett sitronsaft.. Legg inn opkok, tilsettes sitronsa ften, den kokte brisselen skåret kokte, i små stykker og skårne brissel samt den kokte, oppskårne aspargesen. opskårne asparges. La det ikke koke etter at efterat brissel og asparges er kommet i.. Hell stuingen over omelettstabelen like før anretningen og server straks. i.

Note on Modernised

Ingrediensmengder er satt i moderne enheter (desiliter, gram) og OCR-forvirringen mellom oppskriftens to ingredienskolonner er ryddet opp. «del.» er tolket som desiliter, «citron» som saft av 1/2 sitron. Fremgangsmåten er delt i nummererte trinn på moderne norsk.

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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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