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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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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. 496)~76% of the text changedremovedadded
500 g ½ kg. kjøttfarse (ferdig krydret). 4 stk egg (rå). brun, skarp saus (til servering). salatblad (til servering). smør (til å smøre fatet). Smør salatblade. Legg et flatt, ildfast fat og legg farsen utover i lag av farse på et jevnt lag.. Trykk flatt, smurt fat. Lag med et egg så mange fordypninger huller i farsen som du ønsker egg.. Knekk forsiktig ett egg i man vil ha egg. I hver fordypning.. Sett fatet fordypning slåes nu et egg ut med forsiktighet. Fatet settes i vannbad i ovnen ved ca. 175 °C til farsen er gjennomstekt, ferdigkokt, ca. 30 minutter.. Server straks ½ time. Serveres med brun, skarp bruneskarp saus og salatblad. salat.

Note on Modernised

Antall egg er satt til 4 (originalen sier «så mange man vil ha»). Ovnstemperatur er lagt til (ca. 175 °C i vannbad). Fremgangsmåten er delt i nummererte trinn.

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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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