Erken's purée of dried green peas: peas are soaked, boiled tender in water, thinned with beef stock, passed through a sieve, seasoned with salt and pepper and finished with cold butter. Served in tartlets or croustades alongside roast meat.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 407 (falt i det fri)
The recipe is in the chapter on root vegetables, greens and legumes, and builds directly on the preceding recipe for boiled green (dried) peas. The purée was used as an elegant garnish in tartlets alongside roast meat.
Soak the peas
Clean the peas and soak them in plenty of cold water overnight. Pour off the soaking water.
Boil the peas tender
Put the peas on in 3 dl cold water and let them simmer until completely tender, about 2½–3 hours.
Thin with stock
When the water has boiled down, thin with the beef stock little by little.
Pass through
Press the boiled peas through a fine-mesh sieve or straining cloth and pour the purée back into the pot.
Season
Warm gently, season with salt and pepper and stir in the cold diced butter until the purée is glossy and rich.
Serve
Fill the purée into small tartlet shells or croustades and serve alongside roast meat.
"del." is interpreted as deciliters and given in modern measures. The fine hair sieve is replaced with a fine-mesh sieve or straining cloth, and it is specified that dried peas must be soaked and boiled tender (2½–3 hours) as the preceding recipe indicates.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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