Mushrooms in coarse strips are stewed in a browned butter sauce with flour, stock and lemon juice and filled into shortcrust pies. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 447.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 447 (falt i det fri)
Savoury pies were a common festive pastry in the book; here the filling is made from mushrooms.
Prepare the mushrooms
Clean the mushrooms and cut them into coarse strips.
Make the sauce
Brown the butter and stir in the flour. Thin with the stock and simmer for 5 minutes.
Add the mushrooms
Add the sliced mushrooms and lemon juice. Stir in cream if you wish.
Fill
Fill the mushroom stew into shortcrust pies.
The original gives no quantities, and the ingredients appear in a list without numbers. The order of steps follows the text.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Kremfløte
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Note on Modernised
Originalen gir ingen mengder, og ingrediensene står i en samlet liste uten tall. Rekkefølgen i stegene følger teksten.
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