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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. 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. 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. 3

    Fill and warm

    Fill the baked cases with the cheese cream and put them in a hot oven for 10 minutes.

  4. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 36)~81% of the text changedremovedadded
1 porsjon butterdeig (tilsvarende butterdeig laget med 250 g smør, ca. 500 g ferdig butterdeig). (Pâtés au fromage.) Butterdeig av ¾ kg. smør 3 stk eggeplommer. 2,5 dl fløte. eggeplommer ¾ l. fløte 75 g gr. reven skarp ost (revet). 25 g smør. 1 ts salt. 1 knivsodd paprikapulver. Kjevle ut gr. smør salt paprika. Av butterdeigen og form vanlige små lages almindelige posteier. Stek dem gyllenbrune i varm ovn, ca. 220 °C.. Visp eggeplommer, fløte, revet ost, smør, salt og paprika Når disse er stekt, fylles de med ostekrem. Til kremen vispes alt koldt sammen kaldt i en emaljert kjele. Kok opp gryte, kokes under stadig omrøring omrøren til en jevn krem.. Fyll de stekte posteiene med ostekremen og sett dem krem. — De fylte posteier settes i varm ovn i 10 minutter.. Anrett posteiene minutter. Anrettes på et fat fat, som er dekket med en liten serviett eller kakepapir.

Note on Modernised

Butterdeigen er angitt som ferdig butterdeig (originalen forutsetter hjemmelaget med 250 g smør). Mål er skrevet i moderne enheter (dl), og steketemperatur er anslått.

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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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