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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 498)~82% of the text changedremovedadded
8 stk (Croquettes d'oeufs durs.) 4 hårdkokte egg (hardkokte). 150 g sjampinjonger. 50 g trøffel. 1,25 dl gr. champignons 6 ansjos 1¼ del. hvit, tykk hvit saus (sterkt innkokt). salt (etter smak). 1 stk egg (pisket, til panering). 100 g griljermel (siktet kavring). 1 l smult eller frityrolje (til koking). 2,5 dl hvit saus (til kremsausen). 1,5 dl fløte (til kremsausen). 1 ss sitronsaft (etter smak). Grovhakk egg, sjampinjonger Egg og trøffel champignons grovhakkes hver for seg sig og bland alt jevnes med den sterkt innkokte hvite sausen. Smak til med salt.. Legg stuingen saus og rensede finhakkede ansjos, saltes efter smak. Legges utover et fat og la den bli helt kald.. Form massen smurt med olje til kroketter stuingen er ganske kold. Deigen lages derefter på melet fjøl eller bord.. Pensle krokettene fjel til kroketter; pensles over det hele med pisket egg og vend dem vispet egg, vendes i siktet griljermel.. Kok krokettene gyllenbrune kavring og kokes gulbrune i smult eller olje smultgryte i 5 minutter rett før anretningen.. Kok den anretningen. Serveres med stuet spinat eller kremsaus. 1 hvit saus 1¼ del. fløte sitronsaft. Den hvite sausen saus og halvparten av fløten kokes inn til en jevn masse. Sil gjennom finmasket sil, ha den masse; siles gjennem hårsikt, has tilbake i gryten og tilsett tilsettes resten av fløten samt sitronsaft etter efter smak. Serveres til krokettene.. Stuingen kan også brukes til rissoler: kjevle ut butterdeig, stikk ut runde emner med utstikker eller ølglass, legg en liten skje stuing midt på, fukt kanten med kaldt vann, brett over, klem godt sammen, vend i egg og griljermel og kok gyllenbrune i smult.

Note on Modernised

Deciliter-forkortelsen «del.» er skrevet ut som dl, kavring som griljermel og smultgryte som frityrgryte med smult eller olje. Egg og griljermel til panering er ført opp som egne ingredienser.

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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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