Erken 1914: poached eggs are placed on toasted white bread, covered with French white sauce, sprinkled with grated cheese mixed with crushed rusk, drizzled with melted butter, and glazed in a hot oven.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 10 (falt i det fri)
Poached eggs on toasted white bread with white sauce and a cheese glaze — a typical warm small dish from Erken's chapter "Warm and cold small dishes" (1914). Such dishes were served as a starter or supper.
Poach the eggs
Bring water to a boil with a little salt and vinegar, lower the heat, and poach the eggs until the white is set and the yolk soft, about 3 minutes. Lift them out with a slotted spoon.
Toast the bread
Toast or fry the white bread slices in butter and place them in an ovenproof dish.
Arrange
Carefully transfer the eggs onto the bread, cover them with French white sauce, and sprinkle over grated cheese mixed with an equal part of crushed rusk.
Glaze
Drizzle the melted butter over and glaze the dish in a hot oven (about 225 °C (435 °F)) until the surface is golden, 3–5 minutes. Serve at once.
Quantities are estimated and inserted where the original merely names the ingredients. "Crushed rusk" has been kept (can be replaced with breadcrumbs). Oven temperature is given in degrees; "forlores" is explained as poaching in water with vinegar.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Ost
Smør
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