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Eggs, rabbit meatballs, and macaroni

An intermediate course from Erken 1914: halved boiled eggs, boiled cut macaroni, and small rabbit meatballs are heated in a brown sauce of butter, flour, meat stock, tomato purée, and sherry. The rabbit meatballs may be omitted.

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

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About the dish

A composed intermediate course from "Stor kokebok" (1914), where eggs and macaroni are heated in a brown tomato and sherry sauce. Erken gives a separate recipe for the rabbit meatballs but writes that they may be omitted.

How to make it

  1. 1

    Boil the eggs

    Boil the eggs for 5 minutes, peel off the shell, and cut each egg in two.

  2. 2

    Make the sauce

    Brown the butter and flour, thin with the meat stock, and let the sauce simmer for a quarter of an hour. Add the tomato purée and sherry.

  3. 3

    Boil the macaroni

    Boil the macaroni and cut it up.

  4. 4

    Heat everything together

    Heat the eggs, rabbit meatballs, and the cut macaroni in the sauce. Season with salt and pepper. The rabbit meatballs may be omitted.

Changes from the original

"del." has been written out as dl, and the amount of stock is interpreted as 3/4 liter (unclear in the OCR). The method is rendered in modern language; otherwise unchanged.

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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. 440) → 1949 (korrekturlest, s. 499)~86% av teksten endretfjernetlagt til
4 haardkokte 8 egg 100 gr. makaroni 24 smaa små kaninboller 75 gr. smør 75 gr. hvetemel 3/4 l. kjøtkraft kjøttkraft 1 del. tomatpuré 1/2 del. vin. Eggerett. Franskbrød 6 egg 2 spiseskjeer kokt skinke 2 del. sherry rensede reker 3/4 kg. asparges persille Saus: 60 gr. smør 40 gr. hvetemel 4 del. vann salt og pepper. Eggene kokes paprika sitron 2 eggeplommer. Bredsekivene skjæres i 5 minutter; skallet tages av, skiver og egget kløves stekes pent lysebrune i to. Smør og mel brunes, spædes smør. Til sausen smeltes smøret, irøres melet, spes med kraften, smaakoker 1/4 time, tilsættes tomatpuré og sherry. Eggene, kaninbollerne det varme vann. Når dette er tykt — sausen bør koke i vannbad — tilsettes krydderier og sitronsaften, bringes til kokepunktet. Eggeplommene vispes, den kokte, opskaarne makaroni varmes varme saus røres litt efter litt i. Sausen helles tilbake i sausen; salt gryten og pepper efter smak. Kaninbollerne kan sløifes. bringes under stadig vispen igjen til kokepunktet. Ved anretningen legges et forlorent eller kokt kløvet egg på hver skive brød, litt saus helles over, omkring egget legges en krans av reker og asparges, på midten av egget drysses hakket skinke og persille.

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Frequently asked questions

How long should the eggs and sauce cook?
The eggs are boiled for 5 minutes, peeled, and cut in two. The sauce (browned butter and flour thinned with 3/4 l of meat stock) simmers for a quarter of an hour before the tomato purée and sherry are stirred in.
Do I have to use rabbit meatballs?
No. The original recipe from Henriette Schønberg Erken's "Stor kokebok" (1914, p. 440) says explicitly that the rabbit meatballs may be omitted – the dish then becomes eggs and macaroni in a tomato-sherry sauce.
How is the dish assembled at the end?
The macaroni (100 g) is boiled and cut up, and the eggs, the 24 small rabbit meatballs, and the macaroni are heated gently in the sauce. Season with salt and pepper.
How many servings does the recipe make?
It serves 4 and takes about 45 minutes in all.

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