What kind of sauce is used for Eggs with spinach I?

A French white sauce of 30 g butter and 35 g wheat flour that cooks gently for ¼ hour without browning, is thinned with 4 dl boiling milk and 4 dl fish stock, cooks ¼ hour, has 60 g grated cheese added, cooks a couple of minutes, and finally 50 g butter is stirred in a little at a time off the heat.

How are the spinach and eggs prepared?

The cleaned spinach leaves are creamed in 50 g of butter and placed on an ovenproof dish. A little grated cheese is sprinkled over, the eggs are carefully cracked out over the spinach, covered with the sauce, and the dish is placed in a hot oven until the eggs are cooked.

How long does the dish take?

About 55 minutes in all – the sauce alone requires about ½ hour (¼ hour roux + ¼ hour cooking), plus creaming the spinach and cooking the eggs in the oven.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 10, under warm and cold small dishes. It serves 4.

Eggs with spinach I (fiskekraft)

Name: Eggs with spinach I (fiskekraft)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 30 g butter (for the sauce); 35 g wheat flour; 4 dl boiling milk (the amount is unclear in the original); 4 dl fish stock; 60 g grated cheese (for the sauce); 50 g butter (stirred into the sauce at the end); 50 g butter (for creaming the spinach); 600 g spinach leaves (cleaned); 8 pcs eggs; 2 tbsp grated cheese (for sprinkling over the spinach); 1 tsp salt (to taste)

A warm small dish from Erken 1914: spinach is creamed in butter, placed in a dish with grated cheese, eggs are cracked over, covered with a French white sauce of butter, flour, milk, fish stock, cheese, and butter, and gratinated in a hot oven until the eggs are cooked.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 10 (falt i det fri)

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About the dish

A warm egg dish from the chapter "Warm and cold small dishes." The sauce is a French white sauce (velouté) thinned with both milk and fish stock and finished with plenty of butter and grated cheese — typical of the bourgeois cooking Erken wrote for.

How to make it

1
Make the sauce
Melt 30 g of butter, stir in the flour, and let it cook gently for about 15 minutes without browning. Thin with the boiling milk and fish stock and let the sauce cook for about 15 minutes.
2
Finish the sauce
Add 60 g of grated cheese and let the sauce cook a couple of minutes. Whisk it well, take the pot off the heat, and stir in 50 g of butter a little at a time. Season with salt.
3
Cream the spinach
Clean the spinach well. Cream it in 50 g of butter until tender, and place it in a buttered, ovenproof dish. Sprinkle a little grated cheese over.
4
Eggs and gratinating
Carefully crack the eggs out over the spinach without breaking the yolks. Cover with the sauce and place the dish in a hot oven (about 200 °C (390 °F)) until the eggs are cooked, 8–12 minutes.

Changes from the original

The amount of boiling milk is unclear in the original text and is set to 4 dl. Fish stock is kept but can be replaced with fish stock from a cube. The amounts of spinach, eggs, and grated cheese for sprinkling are estimated, as the original does not give them. Grams are kept, "bread toaster/oven" modernized to 200 °C (390 °F).

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Frequently asked questions

What kind of sauce is used for Eggs with spinach I?: A French white sauce of 30 g butter and 35 g wheat flour that cooks gently for ¼ hour without browning, is thinned with 4 dl boiling milk and 4 dl fish stock, cooks ¼ hour, has 60 g grated cheese added, cooks a couple of minutes, and finally 50 g butter is stirred in a little at a time off the heat.
How are the spinach and eggs prepared?: The cleaned spinach leaves are creamed in 50 g of butter and placed on an ovenproof dish. A little grated cheese is sprinkled over, the eggs are carefully cracked out over the spinach, covered with the sauce, and the dish is placed in a hot oven until the eggs are cooked.
How long does the dish take?: About 55 minutes in all – the sauce alone requires about ½ hour (¼ hour roux + ¼ hour cooking), plus creaming the spinach and cooking the eggs in the oven.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 10, under warm and cold small dishes. It serves 4.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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