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Stuffed Eggs with Ground Meat (oeufs farcis)

Erken's oeufs farcis: 8 hard-boiled eggs are rolled in flour, coated in 250 g ground meat, deep-fried light brown in lard/oil, cut across and served with a brown Madeira sauce around the platter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 8 (falt i det fri)

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About the dish

A festive small dish from the chapter "Varme og kolde smaaretter" (hot and cold small dishes): hard-boiled eggs coated in ground meat and deep-fried in the lard pot – an old and well-known technique closely related to English "scotch eggs". Erken serves them with a brown sauce with Madeira added, which was a typical mark of finer sauce in 1914.

How to make it

  1. 1

    Prepare the eggs

    Hard-boil the eggs, cool and peel them. Roll them in wheat flour.

  2. 2

    Coat the eggs with meat

    Coat each egg evenly in ground meat, so that the whole egg is well covered.

  3. 3

    Deep-fry

    Heat oil or lard in a deep pot and fry the eggs light brown and cooked through.

  4. 4

    Arrange

    Cut the eggs across, place them on a platter and pour brown sauce with Madeira around them.

Changes from the original

Lard for deep-frying is replaced with neutral oil (lard can be used). "1 spoon of flour" is interpreted as 1 tablespoon of wheat flour. The amount of sauce is not given in the original and is set as approximate. The method is divided into steps in modern Norwegian.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 8) → Modernisert~86% av teksten endretfjernetlagt til
Farcerte egg med kjøtfarce (oeufs farcis). 8 haardkokte stk hardkokte egg (avskallet). 250 gr. kjøtfarce g kjøttfarse (godt krydret). 1 ske mel smult. De kokte egg avskalles spiseskje hvetemel (til å vende eggene i). nøytral olje eller smult (til frityrsteking). 3 dl brun saus (tilsatt madeira). Kok eggene harde, avkjøl og vendes først skrell dem. Vend dem i hvetemel, derefter hvetemel.. Kle hvert egg jevnt inn i kjøtfarcen; kjøttfarse, slik at hele egget maa være er godt dækket. Kokes lysebrune dekket.. Varm olje eller smult i smultgryte, overskjæres, en dyp gryte og stek eggene lysebrune og gjennomstekte.. Skjær eggene over på tvers, legg dem på fat og hell brun saus med madeira heldes omkring eggene paa fatet. rundt.

Note til Modernisert

Smult til frityr er erstattet med nøytral olje (smult kan brukes). «1 ske mel» er tolket som 1 spiseskje hvetemel. Mengde saus er ikke oppgitt i originalen og er satt som omtrentlig. Fremgangsmåten er delt i trinn på moderne norsk.

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Frequently asked questions

How do I get the meat to stay on the egg?
Peel the hard-boiled eggs and roll them first in wheat flour, then in the ground meat. The flour helps the meat stick – the whole egg must be well covered with meat before deep-frying.
How are the eggs fried?
They are fried light brown in a pot of lard (deep-frying in lard). Afterwards they are cut across and placed on a platter.
What is served with it?
Brown sauce with Madeira, poured around the eggs on the platter.
How many eggs and how much meat are needed?
8 hard-boiled eggs, 250 g of ground meat and 1 spoon of flour, plus lard for frying. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 8, and is counted for 4 servings.

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