How is the dish prepared?

The mixture of white sauce, finely chopped hard-boiled eggs, asparagus tips, and well-beaten raw eggs is poured into a well-buttered, smooth mold lined with whole boiled asparagus. It is cooked in a water bath for about 1/2 hour, until the mixture feels firm to the touch.

Why should the mold stand 5 minutes before turning out?

Then the dish sets, so that it releases from the mold more easily and can be gently turned out without collapsing.

What is it served with?

Melted butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 439, and serves 4.

What ingredients do I need?

Boiled asparagus tips and some whole boiled asparagus for the mold, 2 deciliters of white sauce, 4 hard-boiled eggs, 4 raw eggs, salt and pepper to taste.

Eggs with asparagus

Name: Eggs with asparagus
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 250 g boiled asparagus tips (some whole ones to line the mold); 2 dl white sauce (thick); 4 pcs eggs (hard-boiled); 4 pcs eggs (raw, well beaten); salt (to taste); pepper (to taste); 50 g butter (melted, for serving)

Erken's "Eggs with asparagus" (1914): chopped hard-boiled eggs, white sauce, asparagus tips, and beaten raw eggs are poured into a buttered mold lined with whole asparagus, cooked in a water bath for about 30 min, turned out, and served with melted butter. A warm intermediate course for 4.

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

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About the dish

An egg mold cooked in a water bath, from the intermediate-course chapter of "Stor kokebok" (1914). Asparagus was a fine delicacy, often canned, in Norwegian homes at this time, and the dish was served as a warm intermediate course.

How to make it

1
Prepare the mold
Butter a smooth mold well and line the inside all around with whole, boiled asparagus.
2
Mix the filling
Chop the hard-boiled eggs finely and stir them into the white sauce. Add the boiled asparagus tips and the well-beaten raw eggs. Season with salt and pepper.
3
Fill the mold
Carefully pour the mixture into the mold.
4
Cook in a water bath
Place the mold in a water bath (preferably in the oven at 150 °C (300 °F)) and leave it until the mixture feels firm, about 30 minutes.
5
Turn out and serve
Let the mold rest 5 minutes, carefully turn it out onto a dish, and serve with melted butter.

Changes from the original

Measures are modernized (del. → dl). The amount of asparagus is estimated, as the original does not give it. The water bath can be placed in the oven at 150 °C (300 °F). 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.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 439) → Modernised~84% of the text changedremovedadded

~~Kokte~~ 250 g kokte aspargestopper (noen hele til å kle formen). 2 ~~del.~~ dl hvit saus (tykk). 4 ~~haardkokte~~ stk egg (hardkokte). 4 ~~ukokte~~ stk egg (rå, godt vispet). salt ~~pepper. De haardkokte egg hakkes fine~~ (etter smak). pepper (etter smak). 50 g smør (smeltet, til servering). Smør en glatt form godt og ~~blandes~~ kle innsiden rundt med hele, kokte asparges.. Hakk de hardkokte eggene fint og rør dem inn i den hvite ~~saus;~~ sausen. Ha i de kokte ~~aspargestopper haves ogsaa i, likesaa~~ aspargestoppene og de godt vispede ~~egg;~~ rå eggene. Smak til med salt og ~~pepper efter smak. Haves~~ pepper.. Hell blandingen forsiktig i ~~en godt smurt, glat form, som er belagt rundt med kokte, hele asparges. Kokes~~ formen.. Sett formen i ~~vandbad, indtil deigen føles fast at ta paa —~~ vannbad (gjerne i ovn ved 150 °C) og la den stå til massen kjennes fast, ca. ~~1/2 time. Staar~~ 30 minutter.. La formen hvile 5 ~~minutter~~ minutter, hvelv den forsiktig over på et fat og ~~hvælves med forsigtighet. Serveres~~ server med smeltet smør.

Note on Modernised

Mål er modernisert (del. → dl). Mengden asparges er anslått, da originalen ikke oppgir den. Vannbadet kan settes i stekeovn ved 150 °C. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

How is the dish prepared?: The mixture of white sauce, finely chopped hard-boiled eggs, asparagus tips, and well-beaten raw eggs is poured into a well-buttered, smooth mold lined with whole boiled asparagus. It is cooked in a water bath for about 1/2 hour, until the mixture feels firm to the touch.
Why should the mold stand 5 minutes before turning out?: Then the dish sets, so that it releases from the mold more easily and can be gently turned out without collapsing.
What is it served with?: Melted butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 439, and serves 4.
What ingredients do I need?: Boiled asparagus tips and some whole boiled asparagus for the mold, 2 deciliters of white sauce, 4 hard-boiled eggs, 4 raw eggs, salt and pepper to taste.

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