Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Brussels Sprout Omelet (choux de Bruxelles au gratin)

Brussels sprout omelet/gratin from Erken 1914: boiled sprouts layered between a batter of butter, flour, 3 dl milk, 4 egg yolks, nutmeg and stiffly whipped egg white, baked in a dish for half an hour and served with melted butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 391 (falt i det fri)

Be the first to rate

About the dish

A gratineed Brussels sprout dish built on a thick milk roux with egg yolks and stiffly whipped egg white – Erken's standard method for vegetable omelets and puddings.

How to make it

  1. 1

    Boil the sprouts

    Clean the Brussels sprouts and boil them just tender. Lift them out, place them on a cloth and let them cool.

  2. 2

    Make the roux

    Melt the butter, stir in the flour and thin with the milk. Bring to a boil and take the pot off the heat.

  3. 3

    Stir in eggs

    Stir in salt to taste, nutmeg and the four egg yolks, one at a time. Finally fold in the stiffly whipped egg whites.

  4. 4

    Fill the dish

    Grease a baking dish. Put in about half of the batter, spread the boiled sprouts over it and cover with the rest of the batter.

  5. 5

    Bake

    Bake in a hot oven (about 180 °C (355 °F)) for half an hour until the dish is golden and cooked through.

  6. 6

    Serve

    Serve at once with melted butter.

Changes from the original

Measures are modernized (dl, grams) and "knivsod" is given as a knife's point/pinch. An oven temperature of about 180 °C (355 °F) has been added, since the original only says "hot oven".

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. 391) → 1949 (korrekturlest, s. 430)~81% av teksten endretfjernetlagt til
1 Yz kg. rosenkaal rosenkål 50 gr. smør 40 gr. hvetemel 3 del. melk 4 egg 1 knivsod knivsodd muskat salt. Kaalen renses og Kålen behandles som ovenfor, kokes netop mør, tages op, lægges paa et klæde, avkjøles. Smørret smeltes, irøres melet, spædes hakkes fint, blandes med melken, gives et opkok, tages av ilden, irøres som er rørt sammen med melet, tilsettes egg, smør, salt efter smak, muskat, de fire eggeblommer og tilsidst de stivvispede hviter. En ildfast form smøres, omtrent halvparten av røren lægges i, herover den kokte kaal, og resten av røren haves over. Stekes i varm ovn 1/2 time. Serveres med smeltet smør. muskat. Hele massen stekkes som en omelettpanne.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the omelet bake?
The dish goes into a hot oven for about half an hour. With cleaning and pre-boiling the sprouts, the whole dish takes around 75 minutes.
How are the Brussels sprouts prepared?
1 kg Brussels sprouts are cleaned and boiled just tender, lifted out, placed on a cloth and cooled before being put in the dish.
How is the batter made?
50 g butter is melted, 40 g wheat flour is stirred in, thinned with 3 dl milk and brought to a boil. Taken off the heat, seasoned with salt and a knife's point of nutmeg, and 4 egg yolks are stirred in, finally the stiffly whipped whites.
How is the dish assembled and served?
A greased baking dish is filled with about half the batter, then the boiled sprouts, and the rest of the batter over. Served with melted butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 391.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!