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Eggs in meat forcemeat

Erken's "Eggs in meat forcemeat" (1914): 500 g of meat forcemeat is spread in a buttered dish, hollows are pressed in and filled with whole raw eggs, and the dish is baked in a water bath in the oven for about 30 min. Served with a brown, sharp sauce and salad. Serves 4.

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

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About the dish

A simple and filling intermediate course from "Stor kokebok" (1914), where meat forcemeat and eggs are combined in one dish. The dish shows Erken's practical sense for making a presentable hot dish out of everyday ingredients.

How to make it

  1. 1

    Spread the forcemeat

    Butter a flat, ovenproof dish and spread the forcemeat over it in an even layer.

  2. 2

    Make hollows

    Using an egg, press as many hollows into the forcemeat as you want eggs.

  3. 3

    Add the eggs

    Carefully crack one egg into each hollow.

  4. 4

    Bake in a water bath

    Place the dish in a water bath in the oven at about 175 °C (345 °F) until the forcemeat is cooked through, about 30 minutes.

  5. 5

    Serve

    Serve at once with a brown, sharp sauce and lettuce leaves.

Changes from the original

The number of eggs is set to 4 (the original says "as many as you want"). Oven temperature has been added (about 175 °C (345 °F) in a water bath). The method has been divided 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.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 439) → 1949 (korrekturlest, s. 496)~42% av teksten endretfjernetlagt til
1/2 ½ kg. kjøtfarce kjøttfarse egg brun, skarp saus salatblade. Læg Legg et lag av farcen paa farse på et flatt, smurt fat. Lag med et egg saa så mange huller i farcen, farsen som man vil ha egg. I hver fordypning slaaes slåes nu et egg ut med forsigtighet. forsiktighet. Fatet sættes settes i vandbad vannbad i ovnen, ovnen til farcen farsen er færdigkokt, ferdigkokt, ca. 1/2 ½ time. Serveres med brun, skarp bruneskarp saus og salat.

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Frequently asked questions

How long does the dish need in the oven?
The dish is placed in a water bath in the oven for about 1/2 hour – until the meat forcemeat is cooked through. With preparation, the total time is around 50 minutes.
How do you get the eggs to sit neatly in the forcemeat?
Place a layer of forcemeat on a flat, buttered dish and press hollows into the forcemeat with an egg – one per egg you want to use. Then carefully drop the eggs into each hollow.
What is it served with?
A brown, sharp sauce and lettuce leaves. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 439, and uses 1/2 kg of meat forcemeat for 4 servings.

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