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Herring with Egg in Molds

Erken 1914: small individual molds with finely cut soaked salt herring and boiled potatoes, filled with a custard of cream, egg yolks and parsley, baked until set and served warm.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 122 (falt i det fri)

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About the dish

One of several small herring starters in Erken's herring section, where soaked salt herring is baked in small paper cases or individual molds and served warm.

How to make it

  1. 1

    Butter the molds

    Set the oven to 180 °C (355 °F). Brush small individual molds (or paper cases) with a little of the melted butter.

  2. 2

    Add herring and potatoes

    Put the finely cut, soaked herring and the boiled, peeled and finely cut potatoes into the molds.

  3. 3

    Mix the egg mixture

    Whisk the cream, egg yolks and finely chopped parsley together.

  4. 4

    Fill and bake

    Pour a little of the mixture into each mold and put them in the oven. Take them out as soon as the mixture has set.

  5. 5

    Serve

    Served warm.

Changes from the original

Deciliter and gram measures are converted to modern measures (1½ dl cream, 30 g butter). The amount of herring and potatoes was not given in the original; a reasonable suggestion is set as a note. The method is broken into numbered steps.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 122) → Modernisert~87% av teksten endretfjernetlagt til
Sild 2 stk salt sild (utvannet, renset og finskåret; mengde ikke oppgitt i originalen). 4 stk poteter 1½ del. fløte (kokte, skrelte og finskårne; mengde ikke oppgitt i originalen). 1,5 dl fløte. 2 eggeblommer stk eggeplommer. 1 spiseske ss finhakket persille persille. 30 gr. smør. I hver liten æske eller form haves g smør (smeltet). Sett ovnen på 180 °C. Pensle små porsjonsformer (eller papirformer) med litt av det smeltede smør. Den finskaarne sild smøret.. Legg den finskårne, utvannede silden og de kokte, skrællede, finskaarne poteter lægges heri. Fløten, eggeblommerne samt persillen vispes sammen. Litt skrelte og finskårne potetene i formene.. Visp fløte, eggeplommer og finhakket persille sammen.. Hell litt av denne røre heldes blandingen i hver æske eller form, sættes form og sett dem i ovnen; uttages ovnen. Ta dem ut straks den er stivnet, serveres blandingen har stivnet.. Serveres varm.

Note til Modernisert

Desiliter- og grammål er omregnet til moderne mål (1½ dl fløte, 30 g smør). Mengde sild og poteter var ikke oppgitt i originalen; det er satt et rimelig forslag som note. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

What does the dish consist of?
Finely cut herring and boiled, peeled, finely cut potatoes placed in small molds greased with melted butter (30 g), and covered with a custard of 1½ dl cream, 2 egg yolks and 1 tablespoon of finely chopped parsley.
How long should the molds stay in the oven?
Only until the custard has set – they are taken out at once and served warm. The total preparation time is about 40 minutes.
What kind of molds are used?
Small cases or individual molds, one per serving (the recipe is for 4). The molds are greased with a little of the melted butter before the filling goes in.
Where does the recipe come from?
Henriette Schønberg Erken's "Stor kokebok" from 1914, page 122.

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