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Krustader with mushrooms (croustades aux champignons)

A krustade filling of cooked chicken meat and button mushrooms in a butter-thickened stock sauce with tomato purée and sherry, enriched with egg yolk. From Erken's Stor kokebok 1914.

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

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About the dish

A variant of the krustade fillings in the chapter "Hot and Cold Small Dishes," where Erken refers back to the method in the preceding recipe.

How to make it

  1. 1

    Make the sauce

    Stir the butter and flour together and thin little by little with the stock. Let the sauce simmer for 5 minutes.

  2. 2

    Add meat and mushrooms

    Add the cut-up cooked chicken meat and mushrooms, and stir in the tomato purée and sherry. Bring just barely to a boil.

  3. 3

    Enrich and season

    Take the pot off the heat and gently stir in the egg yolk. The sauce must not boil afterward. Season with salt.

  4. 4

    Serve

    Fill the krustader right before serving.

Changes from the original

Measurements have been modernized (dl, g, tbsp). The method, which the original merely refers to ("prepared as above"), has been written out in numbered steps following the previous recipe.

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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. 13) → Modernisert~92% av teksten endretfjernetlagt til
30 gr. smør g smør. 30 gr. hvetemel ¼ l. kraft g hvetemel. 2,5 dl kraft. 1 eggeblomme stk eggeplomme. 250 gr. opskaaret g kokt hønsekjøt hønsekjøtt (oppskåret). 250 gr. champignons g sjampinjong. 1 spiseske sherry salt ss sherry. 1 ske ss tomatpuré. Tillagningen som ovenfor forklaret. salt (etter smak). 6 stk krustader (til servering). Rør smør og mel sammen og spe litt etter litt med kraften. La sausen småkoke i 5 minutter.. Legg i oppskåret kokt hønsekjøtt og sjampinjong, og tilsett tomatpuré og sherry. Gi det så vidt et oppkok.. Ta kjelen av varmen og rør forsiktig inn eggeplommen. Sausen må ikke koke etterpå. Smak til med salt.. Fyll krustadene rett før servering.

Note til Modernisert

Mål er modernisert (dl, g, ss). Fremgangsmåten, som originalen bare viser til («tillagningen som ovenfor»), er skrevet ut i nummererte trinn etter forrige oppskrift.

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Frequently asked questions

What is the filling in these krustader made of?
A white base sauce of 30 g butter, 30 g wheat flour, and ¼ liter stock, thickened with 1 egg yolk, with 250 g cut-up cooked chicken meat and 250 g button mushrooms. Seasoned with 1 tablespoon sherry, salt, and 1 spoonful of tomato purée.
How many servings and how long does it take?
The recipe is calculated for 6 servings, with a total time of about 30 minutes (the krustader are assumed to be ready-made).
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.
What is meant by "prepared as explained above"?
The recipe refers to the method for the preceding krustade fillings in the book: you make a roux-based sauce of butter, flour, and stock, thicken it with the egg yolk, mix in the meat and mushrooms, season, and fill the ready-made krustader.

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