Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Leek Omelet

Boiled leeks layered in a baking dish with a cooked milk-and-cream sauce with egg yolks and stiffly beaten egg white, baked in the oven about 30 minutes and served with melted butter. An "omelet" in Erken's sense — closer to a vegetable gratin or soufflé.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 396 (falt i det fri)

Be the first to rate

About the dish

An "omelet" in Erken's sense: a cooked milk sauce with egg yolks and stiffly beaten egg white, layered with boiled leeks and baked in a dish. A close relative of today's vegetable gratin or soufflé.

How to make it

  1. 1

    Boil the leeks

    Clean and wash the leeks. Boil them in boiling salted water for 10–15 minutes depending on size.

  2. 2

    Cut up

    Lift out the leeks, cut them crosswise into suitable pieces and each piece lengthwise. Layer them in a greased baking dish.

  3. 3

    Make the sauce

    Melt the butter, stir in the flour and thin with milk and cream. Bring the sauce to a boil and take it off the heat. Stir in salt, nutmeg and the egg yolks.

  4. 4

    Fold in the whites

    Beat the egg whites stiff and gently fold them into the sauce. Spread the sauce in layers over the leeks in the dish.

  5. 5

    Bake

    Bake in a hot oven, about 200 °C (390 °F), for about 30 minutes until the dish is risen and golden. Serve at once with melted butter.

Changes from the original

Deciliters and grams are kept in modern form, "wheat flour" is spelled out, "baking dish" specified, and an oven temperature (200 °C (390 °F)) added since the original only says "hot oven." Asparagus butter is explained as melted butter.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 396) → 1949 (korrekturlest, s. 436)~30% av teksten endretfjernetlagt til
8—10 purrer 50 gr. smør 40 gr. hvetemel 1 del. fløte 2 del. melk 1 teske salt 4 egg muskat salt. Purren renses, vaskes, sættes settes over ilden varmen i kokende saltvand, saltet vann, koker 10—15 minutter efter størrelsen. Tages Tas op, deles tversover i passende stykker, der igjen deles langsefter, lægges legges i smurt, ildfast form og lagvis med følgende saus: Smørret Smøret smeltes, irøres melet, spædes spes med melken og fløten, gives gis et opkok, tages tas av ilden, varmen, irøres salt efter smak, muskat, de 4 eggeblommer eggeplommer og tilsidst til sist de stivvispede hviter. Stekes i varm ovn i ca. ½ vel 1/2 time. Serveres straks med aspargessmør.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the leeks be pre-boiled?
The leeks are cleaned and washed, and boiled 10–15 minutes in boiling salted water, depending on size. Then they are cut into pieces crosswise and lengthwise before being layered in the dish.
How is the sauce for the omelet made?
Melt 50 g butter, stir in 40 g wheat flour, thin with 2 dl milk and 1 dl cream. Bring it to a boil, take it off the heat and stir in salt, nutmeg and 4 egg yolks. Finally, the stiffly beaten egg whites are folded in.
How long does the dish bake, and how is it served?
It is baked in a hot oven for about half an hour in a greased baking dish. Served at once with asparagus butter – total time is about 70 minutes, and the recipe yields 4 servings.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 396.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!