How is the bread cut for the croutons?

The French bread is cut into wedge-shaped slices that are dipped in melted butter and lightly browned. They are arranged in a circle on the platter with the narrowest side toward the center.

What is the ham cream made of?

125 g cooked, lean ham is chopped very finely and pounded together with 125 g butter and 4 spoons of thick, white sauce. The mixture is pressed through a press or fine sieve and piped onto the bread slices with a star tip.

How is the dish garnished?

With chopped egg white from 1 hard-boiled egg, pitted olives and small parsley leaves.

Where does the recipe come from?

From Henriette Schønberg Erken's «Stor kokebok» (1914), p. 2, under warm and cold small dishes / bread dishes. The recipe is figured for 6 servings and takes about 50 minutes.

Croutons with Ham

Name: Croutons with Ham
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 12 slices white bread (finger-thick, crust cut away); 75 g butter (melted, for browning the bread); 125 g cooked, lean ham; 125 g butter (room temperature, for the forcemeat); 4 tbsp thick white sauce (cooled); 1 pcs hard-boiled egg (the white chopped for garnish); 8 pcs olives (pitted); parsley (small leaves for garnish)

Erken's cold croutons with ham (1914): wedge-shaped white bread slices dipped in melted butter and lightly browned, arranged in a ring on a platter and piped with a forcemeat of finely chopped cooked ham, butter and thick white sauce, garnished with chopped egg white, olives and parsley. For 6.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 2 (falt i det fri)

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About the dish

A cold small dish from the chapter «Warm and cold small dishes» in «Stor kokebok» (1914). The ham forcemeat is piped decoratively onto wedge-shaped, butter-fried bread slices – a typical arrangement on the cold table and for party bread of the time.

How to make it

1
Fry the bread
Cut the crust off the bread slices and cut them into wedge shapes. Dip the wedges in melted butter and brown them lightly in a pan.
2
Arrange
Place the cooled bread wedges in a ring on a platter with the narrowest side toward the center.
3
Make the ham forcemeat
Chop the ham very finely and pound it together with the room-temperature butter and the thick white sauce. Press the mixture through a sieve (or blend it smooth in a food processor).
4
Pipe on
Fill the forcemeat into a piping bag with a star tip and pipe it directly onto the bread wedges.
5
Garnish
Garnish with chopped hard-boiled egg white, pitted olives and small parsley leaves. Serve cold.

Changes from the original

«Skeer» has been interpreted as tablespoons. The ham forcemeat can today be made in a food processor instead of being pounded and pressed through a fine sieve. The butter is specified as room temperature. The method has been split into numbered steps.

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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. 2) → 1949 (korrekturlest, s. 2)~62% av teksten endretfjernetlagt til

Franskbrød smør 125 gr. kokt, mager skinke 125 gr. smør 4 ~~skeer tyk,~~ skjeer tykk, hvit saus 1 ~~haardkokt~~ hårdkokt egg oliven persille. ~~Brødskiverne~~ Brødskivene skjæres i ~~kileform,~~ kileeller halvmåneform, dyppes i smeltet smør og brunes ~~let. Lægges paa~~ lett. Legges på fatet i ~~rundkreds;~~ rundkrets; den smaleste side ~~indover~~ innover mot ~~midten.~~ midten eller som ovenfor. Skinken hakkes ganske fin og støtes sammen med ~~smørret~~ smøret og sausen; presses gjennem presse eller ~~haarsigt.~~ hårsikt. Deigen presses gjennem hårsikt, has i en liten gryte, og når det er kokende varmt, has melet i, utrørt i litt kold tomatsaft, tilsettes krydderier og osten og legges på det stekte brød. Herpå legges sardellfileten, fri for ben og skinn om man vil, og herpå igjen litt tomat. Settes 5 minutter i varm ovn. Serveres straks. sprøitepose med stjernetut like ~~paa brødskiverne.~~ på brødskivene. Pyntes med ~~haardkokt,~~ hårdkokt, hakket eggehvite, ~~oliven,~~ oliven hvorfra stenen er ~~uttat,~~ uttatt, og ~~smaa persilleblade.~~ små persilleblad.

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Frequently asked questions

How is the bread cut for the croutons?: The French bread is cut into wedge-shaped slices that are dipped in melted butter and lightly browned. They are arranged in a circle on the platter with the narrowest side toward the center.
What is the ham cream made of?: 125 g cooked, lean ham is chopped very finely and pounded together with 125 g butter and 4 spoons of thick, white sauce. The mixture is pressed through a press or fine sieve and piped onto the bread slices with a star tip.
How is the dish garnished?: With chopped egg white from 1 hard-boiled egg, pitted olives and small parsley leaves.
Where does the recipe come from?: From Henriette Schønberg Erken's «Stor kokebok» (1914), p. 2, under warm and cold small dishes / bread dishes. The recipe is figured for 6 servings and takes about 50 minutes.

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