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Krustader with game (croustades au chasseur)

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. 1

    Cut up

    Cut the game meat, ham, cooked macaroni, and olives into small squares.

  2. 2

    Combine with sauce

    Pour the brown sauce over and bring the whole thing quickly to a boil.

  3. 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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 13)~83% of the text changedremovedadded
250 g kjøtt gr. kjøt av vilt (kokt eller stekt, gjerne rester). vildt 100 g saltet skinke. gr. salt skinke 4 stk oliven. oliven 40 g gr. makaroni (kokt). 2,5 dl ¼ l. god brun saus (eller eller spansk saus (sauce espagnole)). 6 stk krustader (til servering). Skjær viltkjøtt, skinke, kokt makaroni saus. Kjøt, skinke og kokt makaroni, samt oliven skjæres i små firkanter.. Hell den brune sausen over og gi smaa firkanter, herover heldes sausen; alt gives et raskt oppkok.. Hold stuingen varm hurtig opkok og holdes varmt i vannbad vandbad, til krustadene krustaderne skal anrettes, og fyll dem rett før servering. anrettes.

Note on Modernised

Mål er modernisert (¼ l = 2,5 dl). «Salt skinke» er beholdt som saltet/spekeskinke, «spansk saus» forklart som brun grunnsaus. Fremgangsmåten er delt i nummererte trinn.

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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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