How do I make the filling for Eggs à la Margot?

Hard-boil 6 eggs and cut them in two lengthwise. Take out the yolks and pound them with 60 g butter, stir in 2 tablespoons thick white sauce, 2 tablespoons boiled vegetables and 1 tablespoon finely chopped boiled lean ham. Fill each half egg white and smooth it over with a knife.

Must the eggs be deep-fried right before serving?

Yes, in the original recipe the filled egg halves are dipped in beaten egg, rolled in crushed rusk and fried in a lard pot just before serving. That makes the breading crisp.

How is the dish arranged?

The eggs are arranged on a napkin, with fried parsley in the middle and boiled asparagus tips around. The recipe is for 6 servings and is taken from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 440.

Eggs à la Margot

Name: Eggs à la Margot
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 6 pcs eggs (for hard-boiling); 60 g butter; 2 tbsp thick white sauce (good and rich); 2 tbsp boiled vegetables (finely cut); 1 tbsp lean boiled ham (finely chopped); 1 pcs egg (beaten, for breading); 100 g breadcrumbs (crushed rusk); 1 bunch parsley (for frying); 12 pcs asparagus tips (boiled); 1 l frying oil or lard (for deep-frying); salt (to taste)

Stuffed, deep-fried hard-boiled eggs à la Margot (Erken 1914): egg yolks are pounded with butter, a thick white sauce, boiled vegetables and chopped ham, filled into the whites, breaded in egg and rusk crumbs and deep-fried. Served with fried parsley and asparagus tips.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 440 (falt i det fri)

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About the dish

Stuffed, deep-fried eggs from the entremet chapter of "Stor kokebok" (1914). The dish belongs to the French-inspired presentations Erken liked to name after someone, and was served on a napkin with fried parsley and asparagus.

How to make it

1
Boil and halve the eggs
Hard-boil the eggs, cool, peel them and cut them in two lengthwise.
2
Make the filling
Take out the yolks and pound them well with the butter. Stir in the white sauce, the boiled vegetables and the finely chopped boiled ham. Season to taste with salt.
3
Fill the eggs
Fill each half egg white with the mixture and smooth it over with a knife.
4
Bread
Dip the eggs in beaten egg and roll them in crushed rusk (breadcrumbs).
5
Fry and arrange
Just before serving, deep-fry the eggs golden brown in lard or oil. Arrange them on a napkin, with fried parsley in the middle and boiled asparagus tips around.

Changes from the original

Rusk is specified as breadcrumbs/dry bread crumbs, and the lard pot is replaced with frying oil (lard can be used). Measures are converted to modern units.

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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. 440) → 1949 (korrekturlest, s. 497)~82% av teksten endretfjernetlagt til

Egg à la Margot. 6 egg 60 gr. smør 2 ~~spiseskeer~~ spiseskjeer god, hvit saus ~~(tyk)~~ (tykk) 2 ~~spiseskeer~~ spiseskjeer kokte ~~grønsaker~~ grønnsaker 1 ~~spiseske~~ spiseskje mager skinke ~~egg~~ kavring aspargestopper persille. Eggene haardkokes og kløves ito paalangs. Blommerne tages ut og støtes med smørret, irøres sausen, de kokte grønsaker og den finhakkede, kokte skinke. Hver halve hvite fyldes med deigen; glat over med en kniv. Eggene dyppes i pisket egg, vendes i støtt kavring. Like før anretningen kokes eggene i smultgryte, lægges op paa en serviet, i midten lægges stekt persille og omkring kokte aspargestopper.

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Frequently asked questions

How do I make the filling for Eggs à la Margot?: Hard-boil 6 eggs and cut them in two lengthwise. Take out the yolks and pound them with 60 g butter, stir in 2 tablespoons thick white sauce, 2 tablespoons boiled vegetables and 1 tablespoon finely chopped boiled lean ham. Fill each half egg white and smooth it over with a knife.
Must the eggs be deep-fried right before serving?: Yes, in the original recipe the filled egg halves are dipped in beaten egg, rolled in crushed rusk and fried in a lard pot just before serving. That makes the breading crisp.
How is the dish arranged?: The eggs are arranged on a napkin, with fried parsley in the middle and boiled asparagus tips around. The recipe is for 6 servings and is taken from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 440.

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