What kind of game meat can I use?

The recipe only says "game meat" — 250 g. Leftovers of roasted game (e.g. hare, roe deer, or fowl) work well, since the filling is only warmed through quickly.

How is the filling made?

Game meat, salt-cured ham, cooked macaroni, and 4 olives are cut into small squares. About 2.5 dl of good brown sauce or espagnole sauce is poured over, the whole thing is brought quickly to a boil, and it is kept warm in a water bath until the krustader are to be plated.

When are the krustader filled?

Only at plating. The filling is kept warm in a water bath so the krustader do not turn soft before serving. The recipe is calculated for 6 servings and takes around 30 minutes.

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.

Krustader with game (croustades au chasseur)

Name: Krustader with game (croustades au chasseur)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 250 g game meat (cooked or roasted, leftovers work well); 100 g salt-cured ham; 4 pcs olives; 40 g macaroni (cooked); 2.5 dl good brown sauce (or espagnole sauce (sauce espagnole)); 6 pcs krustader (for serving)

A krustade filling of game meat, salt-cured ham, cooked macaroni, and olives in small cubes, combined with brown sauce (espagnole) and kept warm in a water bath. 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 way to use up leftover roasted game; "espagnole sauce" (sauce espagnole) is the classic brown base sauce. The filling is kept warm in a water bath until the krustader are to be plated.

How to make it

1
Cut up
Cut the game meat, ham, cooked macaroni, and olives into small squares.
2
Combine with sauce
Pour the brown sauce over and bring the whole thing quickly to a boil.
3
Keep warm
Keep the mixture warm in a water bath until the krustader are to be plated, and fill them right before serving.

Changes from the original

Measurements have been modernized (¼ l = 2.5 dl). "Salt skinke" is kept as salt-cured/dry-cured ham, "Spanish sauce" is explained as brown base sauce. The method has been divided into numbered steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 13) → 1949 (korrekturlest, s. 19)~76% av teksten endretfjernetlagt til

Krustader med vilt. (Croustades au chasseur.) 250 gr. ~~kjøt av vildt~~ kjøtt og vilt 100 gr. salt skinke 4 oliven 40 gr. makaroni ¼ 1/2 l. god brun saus eller spansk saus. ~~Kjøt, skinke og kokt makaroni, samt oliven skjæres i smaa firkanter, herover heldes sausen; alt gives et hurtig opkok~~ Viltstuing til krustader. 50 gr. smør 50 gr. hvetemel 1/2 l. kraft 1/2 kg. kjøtt (rester av vilt) pepper salt sherry. Skinke og ~~holdes varmt i vandbad,~~ grønnsakstuing til ~~krustaderne skal anrettes.~~ krustader.

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Frequently asked questions

What kind of game meat can I use?: The recipe only says "game meat" — 250 g. Leftovers of roasted game (e.g. hare, roe deer, or fowl) work well, since the filling is only warmed through quickly.
How is the filling made?: Game meat, salt-cured ham, cooked macaroni, and 4 olives are cut into small squares. About 2.5 dl of good brown sauce or espagnole sauce is poured over, the whole thing is brought quickly to a boil, and it is kept warm in a water bath until the krustader are to be plated.
When are the krustader filled?: Only at plating. The filling is kept warm in a water bath so the krustader do not turn soft before serving. The recipe is calculated for 6 servings and takes around 30 minutes.
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.

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