What does the dish consist of?

Cooked asparagus tips in a light sauce of butter, wheat flour and meat stock, thickened with egg yolk and cream and seasoned with finely chopped parsley. The ragout is filled into hollowed-out, round slices of white bread that are fried light golden in butter.

How do you prepare the bread slices?

The crust is cut off the bread, which is sliced finger-thick. The slices are cut completely round, hollowed out and moistened in a little milk before being filled and fried in melted butter.

How are the asparagus breads served?

They are arranged warm on a platter with baking paper or a napkin underneath. The recipe makes 6 servings and takes about 55 minutes.

Where does the recipe come from?

From Henriette Schonberg Erken's Stor kokebok (1914), page 3, in the chapter on hot and cold small dishes.

Asparagus Bread (Asparagus au Gratin)

Name: Asparagus Bread (Asparagus au Gratin)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 kg asparagus tips (cooked); 25 g butter (for the sauce); 25 g wheat flour; 2 dl meat stock; 1 tsp parsley (finely chopped); 1 tbsp cream; 1 pcs egg yolk; 1 pcs white bread (preferably day-old); 1 dl milk (for softening the bread slices); 75 g butter (for frying)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 3 (falt i det fri)

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About the dish

From the chapter "Varme og kolde smaaretter" (hot and cold small dishes) in Henriette Schonberg Erken's Stor kokebok (1914). A festive starter in which hollowed-out slices of white bread are filled with asparagus ragout - typical of the French-inspired party food of the time.

How to make it

1
Prepare the bread slices
Cut the crust off the white bread and cut the loaf into finger-thick slices. Cut the slices completely round, hollow them out and dip them briefly in a little milk so they soften.
2
Make the sauce
Melt 25 g butter, stir in the flour and thin with the meat stock. Let the sauce cook a few minutes and lift the pot off the heat.
3
Enrich the sauce
Stir in the egg yolk, the cream and the finely chopped parsley. Do not boil the sauce after this.
4
Mix the ragout
Fold the cooked asparagus tips into the sauce.
5
Fill and fry
Fill the ragout into the small, hollowed-out bread slices and fry them light golden brown in melted butter in a pan.
6
Plating
Arrange the warm asparagus breads on a platter covered with baking paper or a napkin, and serve immediately.

Changes from the original

Measures are modernized (del. to dl, gr. to g, teaspoon/tablespoon to tsp/tbsp). "Eggeblomme" is called egg yolk, and the method is divided into numbered steps. The amount of white bread and milk is given approximately since the original does not state measures.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 3) → 1949 (korrekturlest, s. 3)~60% av teksten endretfjernetlagt til

~~1 kg. aspargestopper~~ Aspargesbrød. (Asperges au gratin.) Aspargestopper 25 gr. smør 25 gr. hvetemel 2 del. ~~kjøtkraft~~ kjøttkraft 1 ~~teske~~ teskje finhakket persille ~~1 spiseske~~ x spiseskje fløte 1 ~~eggeblomme~~ eggeplomme franskbrød. Skorpen ~~skrælles~~ skrelles av brødet, som skjæres i fingertykke ~~skiver. Skiverne~~ ski ver. Skivene tilskjæres ~~ganske~~ gan ske runde, uthules og utbløtes i litt melk. ~~Smørret~~ Smøret smeltes, irøres melet og ~~spædes~~ spes med kraften, koker nogen ~~minutter,~~ minut ter, og gryten løftes av. Irøres ~~eggeblommen,~~ eggeplommen, fløte og persille; de kokte aspargestopper ~~haves~~ has i sausen. Stuingen ~~fyldes~~ fylles i de ~~smaa, uthulede franskbrødskiver. Stekes lysegulbrune~~ små, uthulte franskbrød skiver, som er stekt lyse gulbrune i smeltet ~~smør paa pande. Anrettes varme paa fat, hvorpaa er lagt kakepapir eller serviet.~~ smør. An rettes varme. Stuingen må holdes varm i vannbad til den skall anrettes.

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Frequently asked questions

What does the dish consist of?: Cooked asparagus tips in a light sauce of butter, wheat flour and meat stock, thickened with egg yolk and cream and seasoned with finely chopped parsley. The ragout is filled into hollowed-out, round slices of white bread that are fried light golden in butter.
How do you prepare the bread slices?: The crust is cut off the bread, which is sliced finger-thick. The slices are cut completely round, hollowed out and moistened in a little milk before being filled and fried in melted butter.
How are the asparagus breads served?: They are arranged warm on a platter with baking paper or a napkin underneath. The recipe makes 6 servings and takes about 55 minutes.
Where does the recipe come from?: From Henriette Schonberg Erken's Stor kokebok (1914), page 3, in the chapter on hot and cold small dishes.

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