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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 440) → Modernised~81% of the text changedremovedadded
4 haardkokte stk egg (hardkokte). 100 gr. makaroni g makaroni. 24 smaa stk små kaninboller (kan sløyfes). 75 gr. smør g smør. 75 gr. hvetemel 3/4 l. kjøtkraft g hvetemel. 0,75 l kjøttkraft. 1 del. tomatpuré dl tomatpuré. 2 del. sherry dl sherry. salt og pepper. Eggene kokes pepper (etter smak). Kok eggene i 5 minutter; minutter, ta av skallet tages av, og egget kløves del hvert egg i to. Smør to.. Brun smør og mel brunes, spædes mel, spe med kraften, smaakoker 1/4 time, tilsættes kjøttkraften og la sausen småkoke et kvarter. Tilsett tomatpuré og sherry. Eggene, kaninbollerne sherry.. Kok makaronien og skjær den kokte, opskaarne makaroni varmes opp.. Varm eggene, kaninbollene og den oppskårne makaronien i sausen; sausen. Smak til med salt og pepper efter smak. Kaninbollerne pepper. Kaninbollene kan sløifes. sløyfes.

Note on Modernised

«del.» er skrevet ut som dl, og kraftmengden er tolket som 3/4 liter (uklart i OCR). Fremgangsmåten er gjengitt i moderne språk; ellers uendret.

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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.

Equipment for this dish

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