Why must the pot come off the heat before the egg yolks are stirred in?

Because the egg yolks, blended with cream, sherry, and lemon juice, will curdle and turn grainy if the mixture boils. Take the pot off the heat and stir them in immediately and gently, so the sauce only thickens.

How long should the base sauce cook?

Butter and flour are stirred together, thinned little by little with about 4 dl meat stock, and simmered for 5 minutes. Then fish balls, shrimp, and asparagus are added, and the whole thing is brought just barely to a boil.

What is the filling made of?

30 small fish balls, 2 dl shrimp, 2 dl peas, and one can of asparagus, bound with a sauce of 50 g butter, 25 g wheat flour, meat stock, 2 egg yolks, cream, lemon juice, and ½ dl sherry.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 13, in the chapter on hot and cold small dishes — krustader and fillings. The dish is called croustades à la Valencienne and is calculated for 6 servings.

Krustader with asparagus, small fish balls, shrimp, and peas (croustades à la Valencienne)

Name: Krustader with asparagus, small fish balls, shrimp, and peas (croustades à la Valencienne)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 30 pcs small fish balls; 50 g butter; 25 g wheat flour; 4 dl meat stock (approx.); 2 pcs egg yolks; 0.5 pcs lemon (the juice); 2 tbsp cream; 2 dl green peas; 250 g asparagus (1 can, drained); 2 dl shrimp (peeled); 0.5 dl sherry; salt (to taste); 6 pcs krustader (for serving)

Erken's krustade filling from 1914 with small fish balls, shrimp, asparagus, and peas in a butter-and-flour sauce thinned with meat stock and enriched with egg yolks, cream, sherry, and lemon juice. Spooned into krustader (crisp Norwegian timbale cases) just before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 13 (falt i det fri)

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About the dish

One of several krustade fillings in the chapter "Hot and Cold Small Dishes." Krustader — small, crisp batter cases — were filled with finely cut, sauce-bound food and were a typical party appetizer in Norwegian middle-class homes around 1914.

How to make it

1
Make the sauce
Stir the butter and flour together and thin little by little with the meat stock. Let the sauce simmer for 5 minutes.
2
Add the filling
Add the fish balls, peeled shrimp, and cut-up asparagus (and peas). Bring just barely to a boil.
3
Enrich with yolks
Take the pot off the heat and stir in, immediately but very gently, the egg yolks that have been blended with the cream, sherry, and lemon juice. Season with salt. The sauce must not boil after this.
4
Serve
Fill the krustader just before serving and set them on a platter lined with a napkin.

Changes from the original

Quantities have been converted to modern measures (1 deciliter = 1 dl, "can of asparagus" ≈ 250 g drained asparagus). Unclear OCR quantities in the narrow ingredient column have been interpreted from context. The method has been rewritten into numbered steps in modern language, but the content is unchanged.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 18) → Modernised~83% of the text changedremovedadded

30 stk små ~~fiskeboller Y 2 1. erter % boks asparges y 2 1. reker~~ fiskeboller. 50 ~~gr. smør 40 gr. hvetemel ca.~~ g smør. 25 g hvetemel. 4 ~~del.~~ dl kjøttkraft (ca.). 2 ~~eggeplommer saft av %~~ stk eggeplommer. 0,5 stk sitron (saften). 2 ~~spiseskjeer fløte Y~~ ss fløte. 2 ~~del. sherry Smør~~ dl grønne erter. 250 g asparges (1 boks, avrent). 2 dl reker (rensede). 0,5 dl sherry. salt (etter smak). 6 stk krustader (til servering). Rør smør og mel ~~røres~~ sammen og ~~spes~~ spe litt ~~efter~~ etter litt med ~~kraften, småkoker~~ kjøttkraften. La sausen småkoke i 5 ~~minutter. Tilsettes boller,~~ minutter.. Legg i fiskeboller, rensede reker og ~~asparges. Alt gis~~ oppskåret asparges (og erter). Gi det så vidt et ~~opkok, tas~~ oppkok.. Ta kjelen av varmen og ~~irøres øieblikkelig,~~ rør øyeblikkelig, men ~~med stor forsiktighet, eggeplommene,~~ svært forsiktig, inn eggeplommene som er utrørt med ~~fløten, vinen~~ fløte, sherry og ~~sitronsaften. Salt efter smak. Holdes varmt i vannbad.~~ sitronsaft. Smak til med salt. Sausen må ikke koke etter dette.. Fyll krustadene straks før servering og sett dem på et fat med serviett.

Note on Modernised

Mengder er omregnet til moderne mål (1 desiliter = 1 dl, «boks asparges» ≈ 250 g avrent asparges). Uklare OCR-mengder i den smale ingredienskolonnen er tolket ut fra sammenhengen. Fremgangsmåten er skrevet om til nummererte trinn i moderne språk, men innholdet er uendret.

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Frequently asked questions

Why must the pot come off the heat before the egg yolks are stirred in?: Because the egg yolks, blended with cream, sherry, and lemon juice, will curdle and turn grainy if the mixture boils. Take the pot off the heat and stir them in immediately and gently, so the sauce only thickens.
How long should the base sauce cook?: Butter and flour are stirred together, thinned little by little with about 4 dl meat stock, and simmered for 5 minutes. Then fish balls, shrimp, and asparagus are added, and the whole thing is brought just barely to a boil.
What is the filling made of?: 30 small fish balls, 2 dl shrimp, 2 dl peas, and one can of asparagus, bound with a sauce of 50 g butter, 25 g wheat flour, meat stock, 2 egg yolks, cream, lemon juice, and ½ dl sherry.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 13, in the chapter on hot and cold small dishes — krustader and fillings. The dish is called croustades à la Valencienne and is calculated for 6 servings.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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