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Mushroom stew for vol-au-vent

White sauce of butter, flour, mushroom stock, cream and milk, thickened with egg yolk, with blanched button mushrooms or chanterelles heated in the sauce without boiling. From Erken's Stor kokebok (1949), p. 24.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 24 (falt i det fri)

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About the dish

The stew is one of the fillings Erken suggests for puff-pastry vol-au-vent.

How to make it

  1. 1

    Make the sauce

    Stir butter and flour together. Thin with the stock, milk and cream and simmer the sauce for 5 minutes.

  2. 2

    Season and thicken

    Season with salt and pepper. Thicken the sauce with the whisked egg yolk.

  3. 3

    Warm the mushrooms

    Add the cleaned, blanched mushrooms. Slice the chanterelles. Heat the mushrooms well in the sauce, but without boiling.

  4. 4

    Keep warm

    Keep the stew warm in a water bath until serving.

Changes from the original

Old measures converted to dl; the 1 litre of mushrooms is kept as a volume. Dd. is written out as dessert spoon.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 24) → Modernised~74% of the text changedremovedadded
60 gr. smør g smør. 50 gr. hvetemel g hvetemel. 2 del. champignonkraft dl champignonkraft. 2 del. fløte dl fløte. 2 dd. melk dessertskje melk. salt (etter smak). pepper (etter smak). 1 eggeplomme stk eggeplomme. 1 l. champignons l champignon eller kantareller. Smør kantareller (renset og forvellet). Rør smør og mel røres sammen, spes sammen. Spe med kraften, melken og fløten, småkoker fløten og la sausen småkoke i 5 minutter, tilsettes krydderier, jevnes minutter.. Smak til med salt og pepper. Jevn sausen med den vispede eggeplomme. De eggeplommen.. Legg i de rensede og forvellede champignons og kantareller legges i, de siste soppene. Kantarellene skjæres i skiver, varmes skiver. Varm soppen godt i sausen, men uten å koke. Holdes varmt koke.. Hold stuingen varm i vannbad inntil anretningen. til servering.

Note on Modernised

Del. omregnet til dl, 1 l soppmengde beholdt som volum. Dd. er skrevet ut som dessertskje.

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Frequently asked questions

Can I use other mushrooms?
Erken names button mushrooms or chanterelles.
Why must the stew not boil once the yolk is in?
The mushrooms are heated in the sauce without boiling; the stew is then kept warm in a water bath.

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