What is the filling in cheese pâtés made of?

The filling is a cheese cream of 3 egg yolks, ¼ liter cream, 75 grams grated cheese, 25 grams butter, salt, and paprika.

How do I make the cheese cream?

Everything is stirred/whisked together cold in an enameled pot and cooked, stirring constantly, until you have a smooth cream. That way you keep the egg yolks from separating.

How long should the filled cases stay in the oven?

The puff-pastry cases (made with ¼ kg butter) are baked first. After they are filled with cheese cream, they go into a hot oven for 10 minutes.

How is the dish served?

Arrange them on a platter covered with a small napkin or paper doily. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 26, and is considered a warm small dish—pâtés au fromage.

Cheese Pâtés

Cheese pâtés (Erken 1914): small puff-pastry cases filled with a cooked cheese cream of 3 egg yolks, 2.5 dl cream, 75 g grated cheese, butter, salt, and paprika, warmed 10 min in the oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 26 (falt i det fri)

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About the dish

Small puff-pastry cases with warm cheese cream were typical party fare in Erken's cookbook, served on a platter with a napkin or paper doily.

How to make it

1
Make the pastry cases
Roll out the puff pastry and form ordinary small pastry cases. Bake them golden brown in a hot oven, about 220 °C (430 °F).
2
Cook the cheese cream
Whisk egg yolks, cream, grated cheese, butter, salt, and paprika together cold in an enameled saucepan. Bring to a boil, stirring constantly, until you have a smooth cream.
3
Fill and warm
Fill the baked cases with the cheese cream and put them in a hot oven for 10 minutes.
4
Serve
Arrange the pâtés on a platter covered with a small napkin or paper doily.

Changes from the original

The puff pastry is given as ready-made pastry (the original assumes homemade with 250 g butter). Measurements are written in modern units (dl), and the baking temperature is estimated.

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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. 26) → 1949 (korrekturlest, s. 36)~28% av teksten endretfjernetlagt til

~~(pâtés~~ (Pâtés au ~~fromage).~~ fromage.) Butterdeig av ¼ ¾ kg. smør 3 ~~eggeblommer ¼~~ eggeplommer ¾ l. fløte 75 gr. reven skarp ost 25 gr. smør salt paprika. Av butterdeigen lages almindelige posteier. ~~Naar~~ Når disse er stekt, ~~fyldes~~ fylles de med ostekrem. Til kremen vispes alt koldt sammen i en emaljert gryte, kokes under stadig omrøren til en jevn krem. — De ~~fyldte~~ fylte posteier ~~sættes~~ settes i varm ovn i 10 minutter. Anrettes ~~paa~~ på fat, som er ~~dækket~~ dekket med en liten ~~serviet~~ serviett eller kakepapir.

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Frequently asked questions

What is the filling in cheese pâtés made of?: The filling is a cheese cream of 3 egg yolks, ¼ liter cream, 75 grams grated cheese, 25 grams butter, salt, and paprika.
How do I make the cheese cream?: Everything is stirred/whisked together cold in an enameled pot and cooked, stirring constantly, until you have a smooth cream. That way you keep the egg yolks from separating.
How long should the filled cases stay in the oven?: The puff-pastry cases (made with ¼ kg butter) are baked first. After they are filled with cheese cream, they go into a hot oven for 10 minutes.
How is the dish served?: Arrange them on a platter covered with a small napkin or paper doily. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 26, and is considered a warm small dish—pâtés au fromage.

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