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Potato Timbales with Vegetables

Small potato timbales of potato mixture with butter, milk and egg, shaped in moulds with peas, carrot strips and leek and cooked for ¾ hour in a water bath. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 395.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 395 (falt i det fri)

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About the dish

The recipe is in the vegetable chapter of the 1949 edition and runs across two pages, 395-396. It uses timbale moulds, small moulds once used for neat serving dishes.

How to make it

  1. 1

    Make the potato mixture

    Press or mince the cooked potatoes and put them in a pot. Stir in the butter and whisk in the boiling milk vigorously. Add the egg yolk and the stiffly whisked egg white. Salt to taste.

  2. 2

    Fill the moulds

    Grease small timbale moulds well. Line the sides with carrot strips and strips of green leek leaves. Put cooked peas in the bottom, then fill with alternating layers of potato mixture and peas.

  3. 3

    Cook in a water bath

    Cook the moulds in a water bath for ¾ hour (45 minutes).

  4. 4

    Serve

    Serve with melted or creamed butter.

  5. 5

    Note

    Note: The egg mixture must be heated right through; the moulds must stay in the water bath for the full time.

Changes from the original

"Del." is read as dl. The yolk and white are read as parts of the one egg. The text is combined from two pages, and a final note has been added.

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Frequently asked questions

What are timbale moulds?
Small, round moulds in which food is cooked and turned out; small cups or ramekins can be used.
How long do they cook?
¾ hour in a water bath.
What are they served with?
Melted or creamed butter.

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