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Croquettes and Rissoles

Erken's basic recipe for croquettes and rissoles: a thick stew of roux, meat stock, gelatin, egg yolk, sherry and 500 g finely chopped roast leftovers is cooled completely, shaped into 50 g pieces, breaded in breadcrumbs-egg-breadcrumbs and deep-fried golden brown. Served in a wreath with deep-fried parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 20 (falt i det fri)

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About the dish

The basic recipe for croquettes and rissoles in the chapter "Varme og kolde smaaretter" (Hot and Cold Small Dishes). Erken uses roast leftovers – a typical thrift dish from the household around 1914, in which a set stew is shaped, breaded and deep-fried in lard.

How to make it

  1. 1

    Prepare the meat

    Chop or cut the cooked/roasted meat into fairly small dice. Any cooked vegetables can be mixed in.

  2. 2

    Make the stew

    Stir together butter and flour in a pot, thin with the boiling stock and bring to a boil. Take the pot off the heat.

  3. 3

    Gelatin and seasoning

    Rinse the gelatin sheets, cut them up and stir them into the stew. Bring to a boil so the gelatin is completely dissolved. Add the meat, the sherry, salt, pepper and a well-beaten egg yolk.

  4. 4

    Cool

    Pour the stew out over a platter, brush the surface with butter or cover loosely with kitchen paper so no skin forms. Let it stand until completely cold, preferably overnight.

  5. 5

    Shape the croquettes

    Divide the mass into equal pieces of about 50 g and shape them on a floured board into small oblong logs (croquettes) or round balls (rissoles).

  6. 6

    Bread

    Turn first in breadcrumbs, then in beaten egg, and finally in breadcrumbs again. Take care that the entire surface is covered, or they will burst during deep-frying.

  7. 7

    Deep-fry

    Heat the frying oil well (about 180 °C (355 °F)). Add only a couple of croquettes at a time and deep-fry them light golden brown.

  8. 8

    Plating

    Lift them out and place them on absorbent paper or a soft cloth so all the fat drains off. Arrange in a wreath on a napkin with deep-fried parsley in the center.

Changes from the original

Deciliters and grams are kept, but "4 del. kraft" is written as 4 dl. Gelatin sheets are given as sheets (about 2 g each). Lard for deep-frying has been replaced with neutral frying oil (or lard if preferred). "Kavring" is modernized to crushed rusks/breadcrumbs. Breading in egg requires 1–2 eggs, which is not specified in the original.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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
1914 (proofread, p. 20) → Modernised~84% of the text changedremovedadded
75 gr. smør g smør. 75 gr. hvetemel g hvetemel. 4 del. dl kraft (kjøttkraft). 4 plater gelatin (ca. 8 g). 1 eggeblomme stk eggeplomme. 1 spiseske sherry ss sherry. salt (etter smak). pepper (etter smak). 500 gr. kjøt g kjøtt (rester av stek). Kroquetter (avlange smaa pølser), rouletter (runde) bestaar av en stuing av kjøt stek, finhakket eller fisk, gjerne blandet med forskjellige kokte grønsaker. Kjøttet skal hakkes i små terninger). 2 stk egg (til panering). 3 dl griljermel (knuste kavringer, til panering). 1 l nøytral frityrolje (eller smult). 1 bunt persille (til friteret pynt). Hakk eller skjæres skjær det kokte/stekte kjøttet i ganske smaa små terninger. Smør Eventuelle kokte grønnsaker kan blandes inn.. Rør sammen smør og mel røres sammen, spædes i en gryte, spe med den kokende kraft, gives et opkok kraften og tages gi det et oppkok. Ta gryten av ilden. Den skyllede, opklippede gelatin haves i, gives varmen.. Skyll gelatinplatene, klipp dem opp og rør dem inn i stuingen. Gi et opkok, tilsættes oppkok så gelatinen er helt oppløst. Tilsett kjøttet, vinen, sherryen, salt, pepper, pepper og eggeblommen en godt vispet. Derefter heldes vispet eggeplomme.. Hell stuingen utover et fat, pensles over pensle overflaten med smør eller dækkes let til dekk løst med kjøkkenpapir for så det ikke at sætte danner seg skorpe. Staar, La den stå til den er ganske kold — helt kald, gjerne natten over. — Dannes derefter til kroquetter eller rouletter — over.. Del massen i like store — biter på ca. 50 gr. — Mel fjælen under tillagningen. Kroquetterne vendes g og form dem på melet fjøl til avlange små pølser (kroketter) eller runde kuler (ruletter).. Vend først i kavring, derefter griljermel, så i vispet egg, egg og atter til sist i kavring. For at faa skorpe omkring maa man nøie passe, griljermel igjen. Pass nøye på at kroquetten eller rouletten hele overflaten er helt dækket av egg og kavring; dekket, ellers vil den sprække. Smultet maa være dampende varmt, naar man begynder at koke; læg kun sprekker de under frityrsteking.. Varm frityroljen godt (ca. 180 °C). Legg bare et par ad gangen kroketter i gryten. De kokes, til de er lyse gulbrune, tages op, lægges paa trækpapir om gangen og friter dem lyst gyllenbrune.. Ta dem opp og legg dem på fettsugende papir eller bløtt klæde, saa et mykt klede så alt fett trækker væk. Anret dem fettet trekker av. Anrett i form av en krone paa krans på en serviet. Stekt serviett med friteret persille lægges i midten.

Note on Modernised

Desiliter og gram er beholdt, men «4 del. kraft» er skrevet som 4 dl. Gelatinplater er angitt som plater (ca. 2 g hver). Smult til fritering er erstattet med nøytral frityrolje (eller smult om ønsket). «Kavring» er modernisert til knuste kavringer/griljermel. Panering i egg krever 1–2 egg, som ikke er spesifisert i originalen.

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Frequently asked questions

What is the difference between croquettes and rissoles?
According to the recipe, croquettes are oblong, small log shapes, while rissoles are round. Both are made from the same stew of meat or fish, preferably mixed with cooked vegetables.
Why is gelatin used in the stew?
The 4 sheets of gelatin make the cooled stew set firmly enough to be shaped into croquettes or rissoles. The gelatin is rinsed, cut up and brought to a boil in the finished, off-the-heat sauce.
Why is the total time so long (12 hours)?
The preparation itself goes quickly, but the stew must stand until it is completely cold and firm before it is shaped – which is why it is usually made the day before.
Which meat can be used?
The recipe uses 500 g meat, preferably roast leftovers. The meat should be chopped or cut into fairly small dice; fish can be used instead.

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