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.

Eggs, rabbit meatballs, and macaroni

Name: Eggs, rabbit meatballs, and macaroni
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs eggs (hard-boiled); 100 g macaroni; 24 pcs small rabbit meatballs (may be omitted); 75 g butter; 75 g wheat flour; 0.75 l meat stock; 1 dl tomato purée; 2 dl sherry; salt and pepper (to taste)

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 499) → Modernised~91% of the text changedremovedadded

8 4 stk egg (hardkokte). 100 ~~gr. makaroni~~ g makaroni. 24 stk små kaninboller (kan sløyfes). 75 ~~gr. smør~~ g smør. 75 ~~gr. hvetemel 3/4 l. kjøttkraft~~ g hvetemel. 0,75 l kjøttkraft. 1 ~~del. tomatpuré 1/2 del. vin. Eggerett. Franskbrød 6 egg 2 spiseskjeer kokt skinke~~ dl tomatpuré. 2 ~~del. rensede reker 3/4 kg. asparges persille Saus: 60 gr. smør 40 gr. hvetemel 4 del. vann~~ dl sherry. salt ~~paprika sitron 2 eggeplommer. Bredsekivene skjæres~~ og pepper (etter smak). Kok eggene i ~~skiver~~ 5 minutter, ta av skallet og ~~stekes pent lysebrune~~ del hvert egg i ~~smør. Til sausen smeltes smøret, irøres melet, spes~~ to.. Brun smør og mel, spe med ~~det varme vann. Når dette er tykt —~~ kjøttkraften og la sausen ~~bør koke i vannbad — tilsettes krydderier~~ småkoke et kvarter. Tilsett tomatpuré og ~~sitronsaften, bringes til kokepunktet. Eggeplommene vispes,~~ sherry.. Kok makaronien og skjær den ~~varme saus røres litt efter litt i. Sausen helles tilbake i gryten~~ opp.. Varm eggene, kaninbollene og ~~bringes under stadig vispen igjen~~ den oppskårne makaronien i sausen. Smak 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 med salt og ~~persille.~~ pepper. Kaninbollene kan 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

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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