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Asparagus Bread (Asparagus au Gratin)

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. 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. 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. 3

    Enrich the sauce

    Stir in the egg yolk, the cream and the finely chopped parsley. Do not boil the sauce after this.

  4. 4

    Mix the ragout

    Fold the cooked asparagus tips into the sauce.

  5. 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. 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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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. 3)~87% of the text changedremovedadded
1 kg aspargestopper (kokte). Aspargesbrød. (Asperges au gratin.) Aspargestopper 25 g gr. smør (til sausen). 25 g hvetemel. gr. hvetemel 2 dl kjøttkraft. del. kjøttkraft 1 ts teskje finhakket persille (finhakket). 1 ss fløte. 1 stk eggeplomme. 1 stk loff (franskbrød, gjerne dagsgammelt). x spiseskje fløte 1 dl melk (til å bløte brødskivene i). 75 g smør (til steking). Skjær skorpen eggeplomme franskbrød. Skorpen skrelles av loffen og del brødet brødet, som skjæres i fingertykke skiver. Skjær skivene helt ski ver. Skivene tilskjæres gan ske runde, hul dem ut uthules og legg dem kort utbløtes i litt melk så de blir myke.. Smelt 25 g smør, rør inn melk. Smøret smeltes, irøres melet og spe spes med kjøttkraften. La sausen koke noen minutter kraften, koker nogen minut ter, og løft kjelen av platen.. Rør inn gryten løftes av. Irøres eggeplommen, fløten fløte og den finhakkede persillen. Kok ikke sausen etter dette.. Vend persille; de kokte aspargestoppene inn aspargestopper has i sausen.. Fyll stuingen sausen. Stuingen fylles i de små, uthulede brødskivene og stek dem lysegulbrune uthulte franskbrød skiver, som er stekt lyse gulbrune i smeltet smør på panne.. Anrett de varme aspargesbrødene på et fat dekket med kakepapir eller serviett, og server straks. smør. An rettes varme. Stuingen må holdes varm i vannbad til den skall anrettes.

Note on Modernised

Mål er modernisert (del. → dl, gr. → g, teske/spiseske → ts/ss). Eggeblomme er kalt eggeplomme, og fremgangsmåten er delt i nummererte trinn. Mengde franskbrød og melk er angitt omtrentlig da originalen ikke oppgir mål.

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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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