Erken's rissole dough of 150 g butter, 3 egg yolks, 1 egg, 460 g wheat flour, salt and 1 tbsp cold water; rolled out to the thickness of a knife's back and used for rissoles and small pastry pies fried in lard.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 18 (falt i det fri)
The rissole dough is used for rissoles and small pastry pies, and can be replaced with puff pastry or short pastry. The dough is rolled out as thick as the back of a knife, cut out with a round cutter or glass, filled and closed into half-moons, chilled, and fried in hot lard just before serving.
Cream the butter
Cream the butter until white.
Mix the dough
Add the egg yolks and the whole egg, then the flour, the salt, and the cold water, and work everything into a smooth dough.
Roll out
Roll the dough out as thick as the back of a knife.
Further handling
Cut out round rounds, fill them, close them into half-moons, chill them, and fry them in hot lard just before serving — as explained for rissoles.
The amounts are kept, but "a pinch of salt" is given as about ½ tsp. The method is divided into numbered steps in modern language.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Egg
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