Erken's simple morel dish from 1914: cleaned morels are gently simmered for 10 minutes in butter with lemon juice, salt, and pepper; the cooking liquid is reduced for sauce, and the mushrooms are sautéed or stewed in brown or white sauce.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 404 (falt i det fri)
Part of the mushroom section in the chapter on root vegetables, vegetables, and legumes. Morels were considered a delicacy and were used both as a dish of their own and as an accompaniment.
Clean the morels
Clean the morels carefully and dry them.
Simmer gently
Put them in an enameled pot with the butter, lemon juice, salt, and pepper. Let them simmer gently for 10 minutes.
Reduce the liquid
Reduce the juices and use them for sauce.
Serve
Sauté the morels, or stew them in brown or white sauce.
The quantities ½ kg and ½ lemon are interpreted from OCR-damaged fraction formatting. Units modernized (gr → g). The method is divided into numbered steps in modern Norwegian. Note: morels must always be thoroughly cooked through.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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