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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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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 395) → Modernised~79% of the text changedremovedadded
½ l. poteter 0,5 l kokte poteter. 25 gr. smør ½ del. kokende g smør. 0,5 dl melk (kokende). 1 stk egg salt erter gulerøtter (delt i plomme og purre. De hvite). salt (etter smak). kokte poteter presses erter. gulrøtter (skåret i strimler). purre (grønne blader, i strimler). smeltet eller males, has rørt smør (til servering). Press eller mal de kokte potetene og ha dem i gryte, irøres en gryte. Rør inn smøret og visp den kokende melk vispes melken sterkt i; tilsettes i. Tilsett eggeplommen og den stivvispede eggehvite; salt efter smak. Små eggehviten. Salt etter smak.. Smør små timbalformer smøres godt, om kanten stilles gulerøttstrimler godt. Sett gulrotstrimler og strimler av grønne purreblade, purreblader langs kanten. Legg kokte erter i bunnen bunnen, og fyll siden på lagvis med potetmasse og erter. Formene koker erter.. La formene koke i vannbad 3/4 time. Serveres i ¾ time (45 minutter).. Server med smeltet eller rørt smør. smør.. Merk: Eggemassen skal bli gjennomvarm; formene må stå i vannbadet hele tiden.

Note on Modernised

«Del.» er tolket som dl. Eggeplommen og eggehviten er tolket som deler av det ene egget. Teksten er satt sammen av to sider, og et siste steg med råd er lagt til.

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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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