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Eggs Favart (oeufs Favart)

Eggs Favart from Erken 1914: tartlet shells are filled with mushroom purée, a poached egg is set on top, covered with cheese soufflé batter, and baked 8–10 minutes in a hot oven. Serve at once.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 442 (falt i det fri)

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About the dish

A festive composed intermediate course built on four other recipes in the book. Such "named eggs" belonged to the French-inspired party cooking that Erken taught to Norwegian housewives.

How to make it

  1. 1

    Prepare the components

    Have the finished tartlets, mushroom purée, poached eggs, and cheese soufflé batter ready. Preheat the oven to about 200 °C (390 °F).

  2. 2

    Fill the tartlets

    Place a little mushroom purée in the bottom of each tartlet.

  3. 3

    Add the egg

    Set a poached egg on top of the purée in each tartlet.

  4. 4

    Cover with the soufflé

    Cover the egg with the cheese soufflé batter.

  5. 5

    Bake and serve

    Place the tartlets on a dish and bake in a hot oven for 8–10 minutes. Serve at once.

Changes from the original

The page references have been kept as notes. Quantities are estimated per serving, since the original only refers to other recipes. Oven temperature has been specified.

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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. 442) → 1949 (korrekturlest, s. 501)~60% av teksten endretfjernetlagt til
(Oeufs Favart.) Ostesoufflé, smaa (se side 28) små tarteletter (se side 19) champignonpuré (se side 404) forlorne egg (se side 8). Bunden egg. Bunnen av tarteletten fyldes fylles med litt champignonpuré; herpaa lægges herpå legges et forlorent egg, og dette dækkes dekkes med souffléen. Tarteletterne sættes paa Tartelettene settes på et fat, som sættes kan settes i varm ovn i 8 à å 10 minutter; serveres straks.

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Frequently asked questions

What is Eggs Favart made of?
Tartlets filled with mushroom purée, a poached egg on top, all covered with a small cheese soufflé batter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 442.
How long should the tartlets stay in the oven?
8 to 10 minutes in a hot oven, on a dish. They should be served at once.
Can I make the components in advance?
Yes, the tartlets, mushroom purée, and poached eggs are each made separately (the recipe refers to separate recipes in the book) and assembled just before the short oven time. The dish itself must be served immediately, or the soufflé will collapse.
How many servings and how long does the dish take?
The recipe serves 4, with a total time of about 45 minutes including preparation of the components.

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