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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.

In stores now

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
1949 (proofread, p. 29) → Modernised~84% of the text changedremovedadded
Kroketter (avlange små pølser), ruletter (runde) består av en stuing av kjøtt eller fisk, gjerne blandet med forskjellige kokte grønnsakar. Kjøttet skal hakkes eller skjæres i ganske små terninger. 75 gr. smør g smør. 75 gr. hvetemel 3 del. g hvetemel. 4 dl kraft (kjøttkraft). 4 plater gelatin (ca. 8 g). 1 eggeplomme stk eggeplomme. 1 spiseskje sherry ss sherry. salt (etter smak). pepper (etter smak). 500 gr. g kjøtt (rester av stek). Smør stek, finhakket eller 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 skjær det kokte/stekte kjøttet i ganske små terninger. Eventuelle kokte grønnsaker kan blandes inn.. Rør sammen smør og mel røres sammen, spedes i en gryte, spe med den kokende kraft, gis et opkok kraften og tas gi det et oppkok. Ta gryten av varmen. Tilsettes varmen.. Skyll gelatinplatene, klipp dem opp og rør dem inn i stuingen. Gi et oppkok så gelatinen er helt oppløst. Tilsett kjøttet, vinen, sherryen, salt, pepper og eggeplommen en godt vispet. Derefter helles vispet eggeplomme.. Hell stuingen utover et fat, pensles over pensle overflaten med smør eller dekkes lett til dekk løst med kjøkkenpapir for så det ikke å sette danner seg skorpe. Står La den stå til den er ganske kold — helt kald, gjerne natten over. — Dannes derefter til kroketter eller ruletter — over.. Del massen i like store — biter på ca. 50 gr. — Mel fjelen under tillagningen. Krokettene 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 saltet melk, vispet egg og atter til sist i kavring. For å få skorpe omkring må man nøie passe griljermel igjen. Pass nøye på at kroketten eller ruletten hele overflaten er helt dekket av melk og kavring; dekket, ellers vil den sprekke. Smultet må være dampende varmt når man begynner å koke; legg 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, tas op, legges om gangen og friter dem lyst gyllenbrune.. Ta dem opp og legg dem på trekkpapir fettsugende papir eller bløtklæde, et mykt klede så alt fett fettet trekker vekk. Anretter dem av. Anrett i form av en krone krans på en serviett eller kakepapir. Stekt med friteret persille legges 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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