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Celery croquettes (croquettes de céleri)

Erken's celery croquettes (Stor kokebok 1914, p. 376): celeriac is blanched, cooked tender in a little meat stock and finely chopped, mixed into a thick creamed base of butter, flour, onion and milk, cooked 15 minutes, finished with two egg yolks and cooled. The mass is formed into croquettes, breaded in egg and breadcrumbs and deep-fried in lard. Served with brown sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 376 (falt i det fri)

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About the dish

Vegetable croquettes were a popular feature in finer households around 1914, and Erken gives them French names in parentheses. The celery croquettes were served as a dish of their own or as a side, often with brown sauce.

How to make it

  1. 1

    Blanch the celery

    Clean the celeriac roots, cut them up and blanch them in lightly salted water. Pour them into a colander and let the water drain off well.

  2. 2

    Cook tender

    Then cook the celery tender in quite a little meat stock. Strain off the stock and chop the celery finely.

  3. 3

    Make the base

    Melt the butter, let the chopped onion sweat gently for 2 minutes, stir in the flour and moisten with the milk a little at a time.

  4. 4

    Cook together

    When the sauce boils, stir in the chopped celery. Season with salt and pepper and let it simmer for 15 minutes.

  5. 5

    Finish and cool

    Take the pot off the heat and stir in the egg yolks. Spread the mass out on a platter and let it become completely cold.

  6. 6

    Form and bread

    Form the mass into croquettes and coat them first in beaten egg, then in crushed rusk.

  7. 7

    Deep-fry

    Fry the croquettes nicely golden brown in hot lard (about 175 °C (345 °F)). Serve with brown sauce.

Changes from the original

Measurements converted (del. = dl, a pinch of onion = about ½ small onion finely chopped, ¼ hour = 15 minutes). Lard can be replaced with neutral oil or coconut fat for deep-frying. "Kavring" corresponds to dry breadcrumbs/crushed rusks. Egg and breadcrumbs for breading are given as separate amounts.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 414) → 1914 (proofread, p. 376)~40% of the text changedremovedadded
Sellerikroketter. (Croquettes de céleri.) 2 store sellerirøtter 30 gr. smør 30 gr. hvetemel 1 knivsodd knivsod løk 1 del. sellerikraft melk 2 eggeplommer kavrings smult eller kronolje. eggeblommer kavring smult. Sellerien renses, skjæres op, blancheres i lett let saltet vann, helles vand, heldes op i dørslag, så vannet saa vandet kan renne rinde godt av. Sellerien kokes derefter mør i ganske lite kjøttkraft; litet kjøtkraft; kraften siles fra, fra og sellerien hakkes fin. Smør smeltes, tilsettes tilsættes den hakkede løk, småsurrer smaasurrer i 2 minutter, melet røres i, og der spes spædes med sellerikraften melken litt efter litt. Når Naar det koker, has haves den hakkede selleri i, krydres efter smak med salt og pepper og småkoker 3/4 smaakoker ¼ time, tas tages av varmen ilden og irøres eggeplommene. eggeblommerne. Stuingen legges lægges utover et fat for å at bli kold, dannes til kroketter, som vendes i egg og kavrings, kavring, kokes pent gulbrune i smult eller kronolje. smult. Serveres med brun saus.

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Frequently asked questions

How is the celery pretreated?
The celeriac roots are cleaned and cut up, blanched in lightly salted water and poured into a colander so the water drains off well. They are then cooked tender in quite a little meat stock, the stock is strained off and the celery is finely chopped.
How long should the base cook, and when do the egg yolks go in?
Once the chopped celery is stirred into the milk-thickened sauce, it is seasoned with salt and pepper and simmers for a quarter of an hour. Then it is taken off the heat, and the egg yolks are stirred in.
Why must the mass be cooled before frying?
The base is spread out on a platter to become cold, so it becomes firm enough to form into croquettes. The croquettes are then coated in egg and breadcrumbs and fried nicely golden brown in lard. This is why the recipe takes around three hours in total.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 376. It is intended for 4 servings.

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