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Egg Croquettes (croquettes d'œufs durs)

Egg croquettes (Erken 1914): coarsely chopped hard-boiled eggs, mushrooms, and truffle mixed with a heavily reduced white sauce, cooled, shaped into croquettes, breaded in egg and breadcrumbs, and deep-fried 5 minutes. Served with a cream sauce of white sauce, cream, and lemon juice. Can also be baked into puff pastry as rissoles.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 440 (falt i det fri)

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About the dish

Croquettes of hard-boiled eggs with mushrooms and truffles, from the entrée chapter of "Stor kokebok" (1914). Erken also gives a version as rissoles in puff pastry, and recommends a cream sauce alongside.

How to make it

  1. 1

    Make the filling

    Coarsely chop the eggs, mushrooms, and truffle separately and mix everything with the heavily reduced white sauce. Season with salt.

  2. 2

    Cool

    Spread the filling out on a platter and let it become completely cold.

  3. 3

    Shape the croquettes

    Shape the mixture into croquettes on a floured board or table.

  4. 4

    Bread

    Brush the croquettes all over with beaten egg and turn them in sifted breadcrumbs.

  5. 5

    Deep-fry

    Fry the croquettes golden brown in lard or oil for 5 minutes just before serving.

  6. 6

    Cream sauce

    Reduce the white sauce and half of the cream into a smooth mass. Strain through a fine sieve, return it to the pan, and add the rest of the cream plus lemon juice to taste. Serve with the croquettes.

  7. 7

    Variation: rissoles

    The filling can also be used for rissoles: roll out puff pastry, cut out rounds with a cutter or a beer glass, place a small spoonful of filling in the center, moisten the edge with cold water, fold over, press firmly together, turn in egg and breadcrumbs, and fry golden brown in lard.

Changes from the original

The deciliter abbreviation "del." is written out as dl, rusk crumbs as breadcrumbs, and the lard fryer as a deep-fryer with lard or oil. The egg and breadcrumbs for breading are listed as separate ingredients.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 440) → 1949 (korrekturlest, s. 498)~59% av teksten endretfjernetlagt til
8 (Croquettes d'oeufs durs.) 4 hårdkokte egg 150 gr. champignons 50 gr. trøfler 1 1/4 6 ansjos 1¼ del. hvit, tyk tykk saus salt. Egg, champignons salt Egg og trøfler champignons grovhakkes hver for sig og jevnes med den sterkt indkokte innkokte hvite saus, saus og rensede finhakkede ansjos, saltes efter smak. Lægges Legges utover et fat, fat smurt med olje til stuingen er ganske kold. Deigen lages derefter paa på melet fjæl fjel til kroquetter; kroketter; pensles over det hele med vispet egg, vendes i sigtet siktet kavring og kokes gulbrune i smultgryte i 5 minutter før anretningen. Serveres med kremsaus: 1/4 l. stuet spinat eller kremsaus. 1 hvit saus 1 1/2 1¼ del. fløte citronsaft. sitronsaft. Den hvite saus og halvparten av fløten kokes ind inn til en jevn masse; siles gjennem haarsigt, haves hårsikt, has tilbake i gryten og tilsættes tilsettes resten av fløten samt citronsaft sitronsaft efter smak. Stuingen kan ogsaa lages til rissoler, idet den lægges ind i butterdeig. Butterdeigen utkjevles, stikkes ut med rundt jern eller ølglas, en liten ske stuing lægges midt paa rundingen, denne fugtes om kanten med koldt vand, brettes over, presses godt sammen, vendes i egg og kavring og kokes gulbrune i smult.

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Frequently asked questions

How long should the croquettes fry?
They are fried golden brown in a lard fryer for about 5 minutes, and should be done just before serving.
Why must the filling be cooled first?
The mixture of hard-boiled eggs, mushrooms, and truffles in heavily reduced white sauce is spread out on a platter until it is completely cold. Then the mass is firm enough to be shaped into croquettes on a floured board.
What is it served with, and how is the sauce made?
Cream sauce: 1/4 l white sauce is reduced with half of 1 1/2 dl cream, strained through a fine sieve, returned to the pan, and the rest of the cream plus lemon juice to taste is added.
Can the filling be used for anything else?
Yes, according to the recipe (Stor kokebok 1914, p. 440) the same filling can also be used for rissoles.

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