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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
Modernised → 1914 (proofread, p. 72)~78% of the text changedremovedadded
1 håndfull haandfuld kjørvel (kan sløyfes). 1 stk egg. egg 3 stk eggeplommer. 2,5 dl kjøttkraft (¼ liter). eggeblommer ¼ l. kjøtkraft salt (etter smak). pepper (etter smak). Legg kjørvelen pepper. Kjørvelen lægges i den kokende kjøttkraften kraft og la den trekke trækker i denne under lokk lok i 20 minutter.. Visp egget minutter. Egget og eggeplommene godt. Hell inn eggeblommerne vispes godt, kraften heldes i, og bland alt grundig man blander det rigtig godt sammen. Smak til med salt og pepper.. Sil massen gjennom Siles gjennem en fin sil og fjern sil, alt skum.. Hell massen skum fjernes. Massen heldes i en smurt form og kok den kokes i vannbad vandbad i 15–20 15—20 minutter. Vannet må Vandet i panden maa ikke koke (hold ca. 80–90 °C), ellers blir komme ikok, ti da vil eggestanden ikke bli saa jevn og glatt.. La eggestanden bli glat som den bør være. Eggestanden maa helt kald avkjøles i formen. Rør Man maa ikke røre ved den den, mens den er varm, og la ti da vil den stå helt i ro let ødelægges. Hvis den ikke staar fuldstændig stille under avkjølingen, ellers blir faar den ikke fast nok.. Hvelv den kalde eggestanden ut; fornødne fasthet. Hvælves, naar den er kold; bank lett på formen let paa formen, til massen løsner. Skjær den i terninger eggemassen løsner, og skjær denne med en grønnsakskniv, almindelig grønsakekniv eller stikk stik den ut figurer med utstikker. utstikkerjern. NB. Kjørvelen kan sløifes, om man ikke har den.

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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