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Stuffed Eggs with Mushroom (oeufs farcis)

Erken's stuffed eggs with mushroom: 8 hard-boiled eggs are halved, the yolks mashed with 15 g butter, 1 tbsp parsley, 2 tbsp chopped mushroom, pepper and 2 anchovies; the whites are filled, warmed in the oven and arranged on a napkin or rice ring with tomato and fried parsley.

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

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About the dish

Stuffed eggs in a variant with mushroom and anchovy, from the chapter "Varme og kolde smaaretter" (hot and cold small dishes). Arrangement on "a folded napkin" or a rice ring was common fine table manners in 1914; fried parsley and tomato gave color to the platter.

How to make it

  1. 1

    Halve the eggs

    Peel the hard-boiled eggs and, when they are completely cold, cut them in two lengthwise or crosswise.

  2. 2

    Make the filling

    Take out the egg yolks and mash them together with the butter, parsley, mushroom, pepper and the cleaned anchovy into a smooth paste.

  3. 3

    Fill the egg whites

    Fill the egg whites with the mixture and set them on a greased ovenproof dish.

  4. 4

    Warm in the oven

    Set the dish in a hot oven until the eggs are heated through.

  5. 5

    Arrange

    Arrange the eggs on a folded napkin or a rice ring and garnish with tomato and fried parsley.

Changes from the original

Salt is not mentioned in the original (the anchovy salts it); it has been kept as optional. Anchovy is given in modern form as anchovy fillets. Arrangement on a folded napkin is kept as an alternative, but the rice ring is mentioned first as a practical option. The method is divided into numbered 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~79% av teksten endretfjernetlagt til
Farcerte egg med champignons (oeufs farcis). 8 haardkokte stk hardkokte egg (helt avkjølte). 15 gr. smør g smør. 1 spiseske spiseskje finhakket persille persille. 2 spiskeer finhakkede champignons spiseskjeer finhakket sjampinjong. 1 knivsod pepper knivsodd pepper. 2 ansjos. De haardkokte egg avskalles, stk ansjosfileter (renset). tomat (til pynt). persille til steking (til pynt). Skrell de hardkokte eggene og naar del dem, når de er ganske kolde, deles de helt kalde, i to enten langsefter på langs eller tversover. Eggeblommerne uttages på tvers.. Ta ut eggeplommene og støtes stamp dem sammen med smørret, persillen smør, persille, sjampinjong, pepper og champignonen, krydderier samt den rensede ansjos. Med denne deig fyldes eggehviterne, som sættes paa ansjosen til en jevn deig.. Fyll eggehvitene med massen og sett dem på et smurt ildfast fat; sættes fat.. Sett fatet i varm ovn, ovn til de eggene er gjennemvarme, anrettes paa gjennomvarme.. Anrett eggene på en oplagt serviet brettet serviett eller en risrand og pyntes pynt med tomater tomat og stekt persille.

Note til Modernisert

Salt er ikke nevnt i originalen (ansjosen salter); det er beholdt som valgfritt. Ansjos angis i moderne form som ansjosfileter. Anretning på brettet serviett er beholdt som alternativ, men risrand er nevnt først som praktisk mulighet. Fremgangsmåten er delt i nummererte trinn på moderne norsk.

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Frequently asked questions

How long must the eggs cool before they are filled?
The eggs must be completely cold before they are halved – otherwise the white collapses and the filling becomes hard to place. Hard-boil them, peel them and let them become cold all the way through.
What is the filling made of?
The yolks from the 8 eggs are mashed together with 15 g of butter, 1 tablespoon of finely chopped parsley, 2 tablespoons of finely chopped mushrooms, a pinch of pepper and 2 cleaned anchovies.
How are they warmed and served?
The filled whites are set on a greased ovenproof dish in a hot oven until they are heated through. Arranged on a folded napkin or a rice ring and garnished with tomatoes and fried parsley.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 8, under hot and cold small dishes/egg dishes. The original title is "Farcerte egg med champignons (oeufs farcis)".

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