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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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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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