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Croutons with Ham

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. 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. 2

    Arrange

    Place the cooled bread wedges in a ring on a platter with the narrowest side toward the center.

  3. 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. 4

    Pipe on

    Fill the forcemeat into a piping bag with a star tip and pipe it directly onto the bread wedges.

  5. 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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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. 2)~85% of the text changedremovedadded
12 skiver loff (fingertykke, skorpen skåret bort). 75 g Franskbrød smør (smeltet, til bruning av brødet). 125 g gr. kokt, mager skinke. skinke 125 g gr. smør (romtemperert, til farsen). 4 ss tykk skjeer tykk, hvit saus (avkjølt). 1 stk hardkokt hårdkokt egg (hviten hakkes til pynt). 8 stk oliven (uten stein). persille (små blader til pynt). Skjær skorpen av loffskivene og del dem persille. Brødskivene skjæres i kileform. Dypp kilene kileeller halvmåneform, dyppes i smeltet smør og brun dem lett brunes lett. Legges på panne.. Legg de avkjølte brødkilene fatet i ring på et fat med rundkrets; den smaleste siden inn side innover mot midten.. Hakk skinken helt midten eller som ovenfor. Skinken hakkes ganske fin og støt den støtes sammen med det romtempererte smøret og den tykke hvite sausen. Press massen gjennom sikt (eller kjør den glatt sausen; presses gjennem presse eller hårsikt. Deigen presses gjennem hårsikt, has i foodprocessor).. Fyll farsen en liten gryte, og når det er kokende varmt, has melet i, utrørt i sprøytepose med stjernetipp litt kold tomatsaft, tilsettes krydderier og sprøyt den rett osten og legges på brødkilene.. Pynt 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 på brødskivene. Pyntes med hårdkokt, hakket hardkokt eggehvite, olivener uten stein oliven hvorfra stenen er uttatt, og små persilleblader. Serveres kald. persilleblad.

Note on Modernised

«Skeer» er tolket som spiseskjeer. Skinkefarsen kan i dag lages i foodprocessor i stedet for å støtes og presses gjennom hårsikt. Smøret er presisert som romtemperert. Fremgangsmåten er delt i nummererte trinn.

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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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