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Egg Custard for Soups I

Egg custard for soups I (1914): chervil steeps 20 min in ¼ l of boiling meat stock; the stock is mixed with 1 egg and 3 egg yolks, strained, poured into a buttered mold, and cooked in a water bath (without boiling) 15–20 min. Cooled completely undisturbed, turned out, and cut into cubes as a garnish in clear soup. The chervil may be omitted.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 72 (falt i det fri)

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About the dish

Egg custard (royal egg custard, "royale") was the classic garnish in clear soups. Erken gives three variants; this is the base recipe with chervil.

How to make it

  1. 1

    Steep the stock

    Put the chervil into the boiling meat stock and let it steep, covered, for 20 minutes.

  2. 2

    Mix with egg

    Whisk the egg and egg yolks well. Pour in the stock and mix everything thoroughly. Season with salt and pepper.

  3. 3

    Strain

    Strain the mixture through a fine sieve and remove all the foam.

  4. 4

    Cook in a water bath

    Pour the mixture into a buttered mold and cook it in a water bath for 15–20 minutes. The water must not boil (hold it at about 80–90 °C (195 °F)), otherwise the custard will not be even and smooth.

  5. 5

    Cool

    Let the custard go completely cold in the mold. Do not touch it while it is warm, and let it stand entirely undisturbed as it cools, otherwise it will not become firm enough.

  6. 6

    Cut up

    Turn the cold custard out; tap the mold lightly until the mixture releases. Cut it into cubes with a vegetable knife, or stamp out shapes with a cutter.

Changes from the original

Measures are converted to modern units (dl), and the method is divided into numbered steps in modern Norwegian. The water bath is specified as about 80–90 °C (195 °F) (the original's "must not come to a boil").

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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
1949 (proofread, p. 86) → Modernised~73% of the text changedremovedadded
¾ l. kjøttkraft 1 haandfull håndfull kjørvel (kan sløyfes). 1 egg stk egg. 3 stk eggeplommer. Kjørvelen legges 2,5 dl kjøttkraft (¼ liter). salt (etter smak). pepper (etter smak). Legg kjørvelen i den kokende kraft kjøttkraften og trekker i denne la den trekke under lokk i 20 minutter. Egget minutter.. Visp egget og eggeplommene vispes godt, godt. Hell inn kraften helles i, og man blander det riktig godt bland alt grundig sammen. Siles gjennem Smak til med salt og pepper.. Sil massen gjennom en fin sil, sil og fjern alt skum fjernes. Massen helles skum.. Hell massen i en smurt form og trekker kok den i vannbad i 15—20 15–20 minutter. Vannet i pannen må ikke komme i kok, ti da vil koke (hold ca. 80–90 °C), ellers blir eggestanden ikke bli så jevn og glatt som den bør være. Eggestanden må glatt.. La eggestanden bli helt avkjøles kald i formen. Man må Rør ikke røre ved den mens den er varm, ti da vil den lett ødelegges. Hvis og la den ikke står fullstendig stille stå helt i ro under avkjølingen, får ellers blir den ikke den fornødne fasthet. Hvelves når fast nok.. Hvelv den er kold; kalde eggestanden ut; bank lett på formen til eggmassen løsner, og skjær denne massen løsner. Skjær den i terninger med en almindelig grønnsakskniv grønnsakskniv, eller stikk den ut figurer med utstikker jern. NB. Kjørvelen kan sløifes, om man ikke har den. utstikker.

Note on Modernised

Mål er omregnet til moderne enheter (dl), og fremgangsmåten er delt i nummererte trinn på moderne norsk. Vannbad presiseres til ca. 80–90 °C (originalens «maa ikke komme ikok»).

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Frequently asked questions

What is egg custard, and what is it used for?
It is a firm set egg mixture cooked in a water bath, which is cut into cubes or shapes and used as a garnish in clear soups. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 72.
Which ingredients are needed?
1 handful of chervil, 1 egg, 3 egg yolks, ¼ liter of meat stock, salt and pepper. The chervil steeps for 20 minutes in the boiling stock, covered.
Why must the water in the water bath not boil?
Then the custard will not be even and smooth. It is cooked 15–20 minutes in a water bath at a temperature below the boiling point.
How do I get the custard firm and whole?
Let it cool completely in the mold and stand entirely undisturbed – if you touch it while it is warm, it is easily ruined, and disturbance during cooling gives poor firmness. Turn it out only once it is cold.

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