What does 'forlore' mean?

To poach the eggs gently in lightly salted, nearly boiling water, in a relatively small amount of water according to Erken.

Do I have to use flour in the sauce?

No, Erken writes that the flour can be left out if the cream is good.

Poached eggs on croutons with mushroom sauce

Poached eggs on round fried bread slices, with a sauce of mushrooms, mushroom stock and light cream in the middle. From Erken's Stor kokebok (1949), p. 498.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 498 (falt i det fri)

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About the dish

Eggs on croutons is a classic intermediate dish in Erken's egg chapter. The mushroom sauce makes it a finer dish for company.

How to make it

1
Fry the bread
Cut rounds from the white bread with a round cutter. Fry them in butter in a frying pan just before serving.
2
Poach the eggs
Poach the eggs in a relatively small amount of lightly salted water. Lift them out and cut them round with the same cutter as the bread.
3
Make the sauce
Stir thinly sliced mushrooms in the butter in the pan without browning them. Stir in the flour, stock and cream, add a little chopped mushroom and simmer for 10 minutes. Stir often. Season with salt and paprika.
4
Assemble
Place the eggs on the freshly fried bread and spoon the sauce into the middle.

Changes from the original

The original has two ingredient lists (stew and sauce). They are merged into one; the stock is 2 dl in the detailed list and 1 dl in the first. 'Skje' is read as tablespoon.

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Frequently asked questions

What does 'forlore' mean?: To poach the eggs gently in lightly salted, nearly boiling water, in a relatively small amount of water according to Erken.
Do I have to use flour in the sauce?: No, Erken writes that the flour can be left out if the cream is good.

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