How is the rice croquette dough cooked correctly?

Rinse the rice, pour cold water over it, bring to a boil, and pour immediately into a sieve. Rinse again in lukewarm water, then cover with boiling milk with sugar, butter, and salt added. When it comes to a boil, put a lid on the pot and set it in a hot oven for 20–25 minutes without stirring. Take it out and stir in 4 egg yolks with a fork, so the grains stay as whole as possible.

What is the praline on top made of?

2 egg whites, 40 grams of powdered sugar, and chopped almonds – that is, a meringue-like mass with almonds laid over.

How is the dish assembled?

The croquette dough is laid as a base on a platter, and the apples – peeled and cooked in sugar syrup with vanilla – are placed on it. The recipe is intended for 6 servings and takes around 110 minutes in total.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 477.

Apples à la vanille – 1914 recipe

Name: Apples à la vanille
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 125 g rice; 2.5 dl milk; 90 g sugar (for the rice); 1 pinch salt (a knife-point); 25 g butter; 4 pcs egg yolks; 8 pcs apples (peeled and quartered); 250 g sugar (for the vanilla syrup); 1.25 dl water (for the vanilla syrup); 2 tsp vanilla powder; candied fruit (for filling the center); 2 pcs egg whites (for the praline); 40 g powdered sugar (for the praline); 75 g almonds (blanched and chopped); powdered sugar (for dusting before browning)

About the dish

The recipe appears in the dessert chapter of Henriette Schønberg Erken's "Stor kokebok" (1914), in a series of apple desserts. The French name "pommes à la vanille" points to the French-inspired festive tables of the era, where a rice-pudding base, vanilla-cooked apples, and a meringue-like praline were built up into a decorative platter.

How to make it

1
Parboil the rice
Rinse the rice. Put it in a pot with plenty of cold water, bring to a boil, and immediately pour it into a sieve. Rinse the rice again in lukewarm water.
2
Cook the rice in the oven
Bring the milk to a boil with the sugar, butter, and salt. Add the rice, and when it comes back to a boil, put a lid on the pot and set it in a hot oven (about 180 °C (355 °F)). Leave for 20–25 minutes without stirring.
3
Stir in the egg yolks
Take the pot out of the oven and stir in the egg yolks with a fork, gently, so the grains stay as whole as possible. Arrange the rice cream as a base on a platter.
4
Cook the apples in vanilla syrup
Cook the sugar, water, and vanilla powder for 10 minutes, and skim. Peel the apples, quarter them, and put them in the syrup. Let them cook gently until they are soft but hold their shape.
5
Arrange
Arrange the cooked apples around the rice base and fill the center with a mixture of candied fruit.
6
Make the praline
Stir the egg whites and powdered sugar together in a bowl with a wooden spoon until it becomes a fairly thick dough. Mix in the blanched, chopped almonds. If the praline is not to be used immediately, cover it with white paper greased with egg white or with a wrung-out cloth.
7
Cover and brown
Cover the whole cake with the praline, dust powdered sugar over it, and set the platter in an evenly hot oven until the surface is lightly browned.

Changes from the original

Measurements have been converted to modern Norwegian units (dl, g, tsp). "Knife-point" is interpreted as a knife-point/pinch of salt. Oven temperatures are given in degrees, and "sigt" is modernized to a sieve. Glaze sugar is replaced with powdered sugar for dusting. The language of the method has been modernized, but amounts and technique are kept.

Original 1914 recipe

Verbatim from the first edition of the Big Cookbook.

Facsimile of the 1914 page at the National Library of Norway — Foto: Faksimile: Nasjonalbiblioteket

ProofreadPage 477

Kroketdeig: 125 gr. risengryn 1/4 l. melk 90 gr. sukker 1 knivsod salt 25 gr. smør 4 eggeblommer epler sukkersirup med vanilje. Praline: 2 eggehviter 40 gr. flormelis hakkede mandler. Grynene skylles, overheldes med koldt vand, som maa staa godt over dem, gives et opkok og heldes straks op paa en sigt. Grynene skylles igjen i lunkent vand, sættes derefter over med den kokende melk, tilsat sukker, smør og salt. Straks det koker op, lægges lok paa gryten, som sættes i varm ovn, og koker 20—25 minutter uten at røres i. Tages ut av ovnen, tilsættes eggeblommerne, røres med en gaffel, idet grynene bør ligge saa hele som mulig. Denne kroketdeig lægges som sokkel paa et fat. — Eplerne skrælles, deles i fire og kokes i vaniljesirup, bestaaende av 250 gr. sukker, 1 1/4 del. vand og 2 teskeer vaniljepulver. Siruppen koker i 10 minutter og skummes, før eplerne lægges i. De kokte epler lægges omkring rissoklen, og midten fyldes med en eller anden blanding av syltet frugt. Det hele dækkes med praline: eggehviter og flormelis røres i en bolle med træske, til det blir en temmelig tyk deig, tilsættes de skoldede, hakkede mandler. Skal pralinen ikke benyttes straks, dækkes den med et hvitt papir, smurt med eggehvite eller med et klæde, opvridd i vand. Naar kaken er dækket med pralinen, strøes glassursukker over, og fatet sættes i jevnt varm ovn, forat kaken kan brunes let.

Revised 1949 recipe

From the revised edition of the Big Cookbook.

Facsimile of the 1949 page at the National Library of Norway — Foto: Faksimile: Nasjonalbiblioteket

ProofreadPage 547

(Pommes à la vanille.) Krokettdeig: 125 gr. risengryn ¾ l. melk 90 gr. sukker 1 knivsodd salt 25 gr. smør 4 eggeplommer epler sukkersirup med vanilje. Praline: 2 eggehviter 40 gr. flormelis hakkede mandler. Grynene skylles, overhelles med koldt vann, som må stå godt over dem, gis et opkok og helles straks op på en sikt. Grynene skylles igjen i lunkent vann, settes derefter over med den kokende melk tilsatt sukker, smør og salt. Straks det koker op, legges lokk på gryten, som settes i varm ovn og koker 20–25 minutter uten å røres i. Tas ut av ovnen, tilsettes eggeplommene, røres med en gaffel, idet grynene bør ligge så hele som mulig. Denne krokettdeig legges som sokkel på et fat. — Eplene skrelles, deles i fire og kokes i vanilje sirup, bestående av 250 gr. sukker, 1½ del. vann og 2 teskjeer vaniljepulver. Sirupen koker i 10 minutter, og skummes før eplene legges i. De kokte epler legges omkring rissoklen, og midten fylles med en eller annen blanding av syltet frukt. Det hele dekkes med praline: eggehviter og flormelis røres i en bolle med treskje til det blir en temmelig tykk deig, tilsettes de skåldede, hakkede mandler. Skal pralinen ikke benyttes straks, dekkes den med et hvitt papir, smurt med eggehvite eller med et klæde, opvridd i vann. Når kaken er dekket med pralinen, strøes glasursukker over, og fatet settes i jevnt varm ovn, forat kaken kan brunes lett.

Apples à la vanille

About the dish

How to make it

Changes from the original

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