A hot party dish: hollowed-out, toasted slices of white bread filled with scrambled eggs made from 6 eggs enriched with 50 g foie gras and 25 g coarsely chopped truffle, garnished with a truffle slice topped with meat glaze.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 12 (falt i det fri)
An elegant hot small dish from the repertoire of the festive table. Hollowed-out, toasted slices of white bread serve as edible cups ("brioche"), filled with scrambled eggs refined with foie gras and truffle. Meat glaze – reduced, glossy stock – was a common finishing touch in finer Norwegian cooking around 1914.
Prepare the bread slices
Cut thick slices of white bread, hollow them out into little cups, and lightly toast them in butter or in the oven until golden.
Make the scrambled eggs
Whisk the eggs with the cream, salt, and pepper. Melt butter in a heavy-bottomed pan and stir the egg mixture gently over low heat until creamy and just set.
Season
Stir in the foie gras and the coarsely chopped truffle while the eggs are still warm.
Fill and garnish
Fill the toasted bread cups with the scrambled eggs. Place a thin slice of truffle on each and brush it with heavily reduced meat stock (meat glaze). Serve at once.
Quantities of butter, cream, and seasoning for the scrambled eggs have been specified, since Erken refers to an earlier recipe. The number of bread slices is stated. Meat glaze is explained as heavily reduced stock; "gaaselever" modernized to foie gras/foie gras mousse.
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.
Smør
Egg
Kremfløte
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