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)
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.
Prepare the eggs
Hard-boil the eggs, cool and peel them. Roll them in wheat flour.
Coat the eggs with meat
Coat each egg evenly in ground meat, so that the whole egg is well covered.
Deep-fry
Heat oil or lard in a deep pot and fry the eggs light brown and cooked through.
Arrange
Cut the eggs across, place them on a platter and pour brown sauce with Madeira around them.
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.
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.
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Pick two different editions to see a comparison.
Be the first to share your own version.
We may earn a commission if you buy through these links. It does not affect the price.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
