Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Eggs à la Jeanette

Erken's "Eggs à la Jeanette" (1914): hard-boiled eggs are halved, the yolks pounded with butter, spinach/parsley and anchovy, sieved and piped back into the whites. Served on tomato slices with lettuce and shrimp. A cold starter/entremet for 6.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 439 (falt i det fri)

Be the first to rate

About the dish

An elegant little starter from the chapter "Salater, omeletter, mellemretter" (salads, omelets, entremets) in Henriette Schønberg Erken's "Stor kokebok" (1914). Stuffed eggs served on tomato slices were typical cold-buffet fare in the bourgeois Norwegian kitchen.

How to make it

  1. 1

    Boil and halve the eggs

    Hard-boil the eggs, cool and peel them. Cut them crosswise into two equal halves.

  2. 2

    Make the filling

    Carefully remove the yolks and pound them together with the butter, the spinach (or parsley) and the anchovy to a smooth farce.

  3. 3

    Sieve the farce

    Press the farce through a fine sieve so it becomes completely even.

  4. 4

    Fill the egg whites

    Pipe the farce back into the egg whites with a piping bag.

  5. 5

    Arrange

    Place the tomato slices on a platter, set half an egg on each slice and pipe the rest of the farce around the edge of the slice.

  6. 6

    Garnish

    Garnish with lettuce leaves and shrimp, and serve cold.

Changes from the original

Amounts are converted to modern Norwegian measures (teskefuld → tsp). "Anchovy" is understood as spiced anchovy fillet. The method is rewritten in modern, numbered steps; the language of the transcription is preserved.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 439) → 1949 (korrekturlest, s. 496)~46% av teksten endretfjernetlagt til
3 haardkokte hårdkokte egg 60 gr. smør 1 teskefuld teskjeull finhakket spinat eller persille 1 1/2 1½ ansjos 6 tomatskiver. De haardkokte hårdkokte egg befries for skal skall og deles paa på tvers i to. Blommerne tages forsigtig Plommene tas forsiktig ut og støtes med smørret, smøret, spinaten og ansjosen. Presses gjennem haarsigt hårsikt og fyldes fylles gjennem sprøitepose i eggehviterne. Tomatskiverne lægges paa eggehavitene. Tomatskivene legges på fat, et halvt egg sættes paa settes på hver skive skive, og resten av farcen farsen sprøites omkring skivens kant. Pyntes med salat og ræker. reker.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How many eggs and servings does this make?
The recipe uses 3 hard-boiled eggs cut crosswise, that is, 6 egg halves — one for each of 6 servings, each set on a tomato slice.
What does the filling consist of?
The yolks are carefully removed and pounded with 60 g butter, 1 tsp finely chopped spinach or parsley and 1 1/2 anchovies. The mixture is pressed through a fine sieve and piped back into the egg whites with a piping bag.
How is the dish arranged and garnished?
The tomato slices are placed on a platter, half an egg is set on each slice, and the rest of the farce is piped around the edge of the slice. Garnished with lettuce and shrimp.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 439, under omelets and egg dishes.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!