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Ham Omelet

Oven-baked ham omelet from Erken 1914: an airy egg mixture baked in the oven, filled with ham stew thickened with butter, flour, cream and sherry, folded over and served with a brown celery sauce with meat stock and sherry. Serves 4.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 428 (falt i det fri)

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About the dish

An oven-baked omelet with a creamy ham stew and a brown celery sauce with sherry — a classic entrée in Erken's chapter on salads, omelets and entrées.

How to make it

  1. 1

    Beat the eggs

    Beat the eggs well for 20 minutes, stir in the pepper and cream and beat on for 5 minutes.

  2. 2

    Bake the omelet

    Melt the butter in a pan, pour in the egg mixture and set the pan in the oven. Bake until the omelet has set and is a light golden brown.

  3. 3

    Make the ham stew

    Melt the butter, stir in the flour and thin with the cream and water. Bring to a boil, add the sherry, the finely cut ham and salt to taste.

  4. 4

    Fill and fold

    Lay the stew in the middle of the omelet and fold it over from both sides.

  5. 5

    Make the sauce

    Brown the butter, stir in the flour and thin with the stock. Bring to a boil and skim. Add the sherry and the celery, which has first been cooked 5 minutes in salted water. Season with salt and stir in the coloring.

  6. 6

    Serve

    Pour the sauce over the omelet and serve at once.

Changes from the original

The ingredient list is split into omelet, stew and sauce, since the OCR columns were interwoven. "del." is converted to deciliters, "spoons" to tablespoons, "a knife-point of coloring" kept as optional caramel coloring. The method is set in numbered steps in modern Norwegian; the beating can be done with an electric whisk in less time.

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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
Modernised → 1914 (proofread, p. 428)~82% of the text changedremovedadded
4 stk egg. 0,25 ts pepper. egg 1/4 teske pepper 3 spiseskjeer fløte. skeer fløte 35 g smør (til steking). gr. smør. Til stuingen: 25 g gr. smør (til stuingen). 25 g gr. hvetemel (til stuingen). 2 dl del. fløte eller melk (til stuingen). 0,75 dl kaldt vann (1/2–1 dl). 1,5 dl 1/2—1 del. koldt vand 1 1/2 del. sherry (til stuingen). 150 g kokt skinke (finskåret; «1 1 liten desserttallerkenfull»). desserttallerkenfuld skinke salt. Til sausen: 25 g gr. smør (til sausen). 25 g hvetemel (til sausen). 3 spiseskjeer finskåret spiseskeer finskaaren selleri eller sjampinjong. champignons 25 gr. hvetemel 1 knivsod kulør 2 dl kjøttkraft. 0,25 dl del. kjøtkraft 1/4 del. sherry (til sausen). 1 knivsodd sukkerkulør (valgfritt). salt (etter smak). Pisk eggene godt salt. Eggene vispes i 20 minutter, rør inn irøres pepper og fløte og pisk videre fløten; vispes i 5 minutter.. Smelt smøret minutter. Smørret smeltes i en panne, hell inn pande, røren heldes i, og sett pannen inn panden sættes ind i stekeovnen. Stek stekeovnen; stekes, til omeletten er stivnet og lys gulbrun.. Smelt smøret, rør inn melet og spe lyse gulbrun. Følgende stuing lægges i midten: Smørret smeltes, irøres melet, spædes med fløte fløten og vann. Gi det vandet, gives et oppkok, tilsett opkok, tilsættes sherry, den finskårne skinken og finskaarne skinke samt salt etter smak.. Legg stuingen midt på omeletten og brett den efter smak. Omeletten slaaes sammen fra begge sider.. Brun smøret, rør inn melet sider og spe overheldes med kraften. Gi det følgende saus: Smørret brunes, irøres melet, spædes med kraften, gives et oppkok og skum av. Tilsett sherry og sellerien, opkok, skummes, tilsættes sherry, den finskaarne selleri, som først er har kokt 5 minutter i saltet vann. Smak til med salt og rør inn kulør.. Hell sausen over omeletten og server straks. vand. Salt efter smak; kuløren røres i.

Note on Modernised

Ingredienslisten er delt i omelett, stuing og saus slik OCR-kolonnene var flettet sammen. «del.» er omregnet til desiliter, «skeer» til spiseskjeer, «knivsod kulør» beholdt som valgfri sukkerkulør. Fremgangsmåten er satt i nummererte trinn på moderne norsk; piskingen kan gjøres med elektrisk visp på kortere tid.

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Frequently asked questions

How long should the eggs be beaten?
The eggs are beaten for 20 minutes, then pepper and cream are stirred in before beating on for 5 minutes.
How is the omelet baked?
The butter (35 g) is melted in a pan, the egg mixture is poured in, and the pan is set in the oven. It is baked until the omelet has set and is a light golden brown.
What do the filling and the sauce consist of?
The filling is a stew of butter, wheat flour, cream or milk, cold water, sherry and finely cut ham. The sauce is made from butter, finely cut celery or mushroom, wheat flour, a little coloring, meat stock, sherry and salt.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 428. It serves 4.

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