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Krustader with tomato (croustades au salpicon)

A krustade filling (salpicon) of finely cut cooked chicken or duck meat and mushrooms warmed in a butter-thickened tomato sauce. Variant with fresh tomatoes thickened with butter and flour. 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 "salpicon" is small, evenly cut cubes of meat and other ingredients bound in sauce — a classic filling for krustader in the party food of around 1914.

How to make it

  1. 1

    Boil the tomato purée

    Bring the tomato purée to a boil and season with salt and pepper.

  2. 2

    Stir in the butter

    Stir the butter into the sauce.

  3. 3

    Warm the meat and mushrooms

    Add the finely cut cooked meat and mushrooms to the sauce and warm through without letting it boil.

  4. 4

    Variant with fresh tomatoes

    If you use fresh tomatoes, take 8 large tomatoes, 40 g butter, and 25 g wheat flour. Cut up the tomatoes, cook them down, and press them through a sieve. Stir the butter and flour together, add the tomato purée, and bring to a boil. Otherwise proceed as described above.

  5. 5

    Serve

    Fill the krustader right before serving.

Changes from the original

Measurements have been converted to modern units (4 del. = 4 dl tomato purée, ¼ kg mushrooms = 250 g). "Sop" is rendered as mushrooms. The method has been divided into numbered steps, and the variant recipe with fresh tomatoes has been kept as its own step.

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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
1949 (proofread, p. 19) → Modernised~88% of the text changedremovedadded
Krustader med tomater. (Croustades au salpicon.) 250 gr. hønse- g kokt høne- eller andekjøtt 1/4 kg. (finskåret). 250 g sopp 2 del. (kokt, finskåret). 4 dl tomatpuré (tynn, hjemmelaget type). 20 gr. smør g smør. salt (etter smak). pepper salt. Tomatpuréen gis (etter smak). 6 stk krustader (til servering). Gi tomatpuréen et opkok, tilsettes oppkok og smak til med salt og pepper, pepper.. Rør smøret røres i, og inn i sausen.. Legg det finskårne kokte kjøtt kjøttet og sopp varmes soppen i sausen og varm det gjennom uten å koke. Benyttes Brun at det koker.. Bruker du ferske tomater, tas 8 store tomater, 40 g smør og mel, spes med kraften, 25 g hvetemel. Skjær opp tomatene, kok dem ut og press dem gjennom en sil. Rør smør og mel sammen, tilsett det øvrige, småkoker 5 minutter. I stuingen kan tilsettes oliven tomatpuréen og ristede, skrelte, små skårne kastanjer. Istedenfor vilt kan tas rester av alt annetslags kjøtt eller grønnsaker; likeså fisk; men til fisk smeltes smøret. gi det et oppkok. Ellers som beskrevet ovenfor.. Fyll krustadene rett før servering.

Note on Modernised

Mål er omregnet til moderne enheter (4 del. = 4 dl tomatpuré, ¼ kg sopp = 250 g). «Sop» er gjengitt som sopp. Fremgangsmåten er delt i nummererte trinn, og variantoppskriften med ferske tomater er beholdt som eget trinn.

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Frequently asked questions

What meat is used in the filling?
250 grams of cooked chicken or duck meat, finely cut. It is thus a good way to use up leftover cooked poultry, together with ¼ kg of mushrooms.
Can I use fresh tomatoes instead of tomato purée?
Yes. In that case you take 8 large tomatoes, 40 g butter, and 25 g wheat flour. The tomatoes are cut up, cooked down, and pressed through a press; butter and flour are stirred together, the tomato purée is added, and it is brought to a boil. Otherwise you proceed as in the base recipe.
Must the filling boil after the meat is added?
No. The tomato purée is brought to a boil, seasoned with salt and pepper, and the butter is stirred in — then the finely cut cooked meat and mushrooms are warmed in the sauce without boiling.
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 French name is croustades au salpicon.

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