Egg custard III (1914) with purée: 200 g cooked, scraped chicken meat (or fish, game, or vegetables) is drawn for ½ hour with 50 g butter, pressed through a fine sieve, mixed with 3 tbsp white sauce, 1 dl cream, 2 eggs, and 4 egg yolks, cooked in a buttered mold in a water bath, and treated like Egg Custard I.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 72 (falt i det fri)
The richest of Erken's three egg custards: here a purée of cooked fish, poultry, game, or vegetables is bound into the egg mixture, and the garnish is chosen to match whichever soup it is going into.
Draw the meat with butter
Let the cooked, scraped meat (or chopped vegetables) draw gently together with the butter for half an hour.
Make the purée
Press the mixture through a fine sieve or hair sieve into a smooth purée.
Mix
Stir the purée together with the white sauce, then add the cream and eggs.
Cook and treat
Pour the mixture into a buttered mold and cook in a water bath without boiling, let it cool completely undisturbed, turn it out, and cut it up — as for Egg Custard I.
"del." is interpreted as deciliters, "fin sigt" as a fine sieve/hair sieve, and "smaatrækker" is rendered as gentle, slow drawing. The steps are written in modern Norwegian.
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.
Kremfløte
Egg
Smør
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