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Small soufflés with mushroom

Erken's small soufflés with mushroom (1914): a soufflé cream with stiffly whipped cream baked in small molds about 20 min, served around a stew of mushroom, truffle, sherry, and lemon in a stock sauce, presented in a homemade bordure (decorative dough border) of flour and egg yolks.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 431 (falt i det fri)

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About the dish

A decorated middle course from "Stor kokebok" (1914). The bordure – a dried dough edge fastened to the platter with egg white – shows how much emphasis Erken placed on decorative presentation in party food.

How to make it

  1. 1

    Fill the molds

    Whip the cream stiff and fold it into the soufflé forcemeat. Grease small soufflé molds well and fill them with the forcemeat.

  2. 2

    Bake the soufflés

    Cover the molds with greased paper and bake them in the oven for about 20 minutes.

  3. 3

    Make the sauce

    Stir together butter and flour, thin with the stock, and let the sauce simmer for 10 minutes. Take the pot off the heat and thicken with the egg yolks.

  4. 4

    Finish the stew

    Add the sherry, lemon juice, mushrooms, and truffles. Heat everything through in the sauce, but do not let it boil.

  5. 5

    Arrange

    Fill the stew into a silver ring or a dough border and set the small soufflé molds around it.

  6. 6

    Dough border

    Knead 125 g wheat flour and 5 egg yolks into a firm, smooth dough. Roll it out into a strip about 8 cm wide, long enough to go around the platter. Make an openwork pattern in the upper edge with an iron. Fasten the border to the platter with egg white and flour, and let it dry in an airy room.

Changes from the original

Measurements have been converted to modern units (dl, grams, tablespoons) and the method has been numbered. The original assumes a ready-made forcemeat for the soufflé molds without repeating the recipe; this has been kept as in the source but specified in the steps. The oven temperature is estimated.

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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. 431) → Modernisert~75% av teksten endretfjernetlagt til
1½ del. 1,5 dl fløte (piskes stiv). 2 stk trøfler (finhakket). 400 gr. champignons 2½ del. kraft g sjampinjong (rensede). 2,5 dl kraft. 30 gr. smør g smør. 30 gr. hvetemel g hvetemel. 2 eggeblommer stk eggeplommer (til sausen). 3 spiseskefulde sherry citronsaft Fløten vispes ss sherry. sitronsaft (etter smak). 125 g hvetemel (til bordurerand). 5 stk eggeplommer (til bordurerand). Pisk fløten stiv og haves vend den inn i farcen; smaa souffléfarsen. Smør små souffléformer smøres godt og fyldes fyll dem med farcen, dækkes farsen.. Dekk formene med smurt papir og steker stek dem i ovnen i ca. 20 minutter. Smør minutter.. Rør sammen smør og mel røres sammen, spædes mel, spe med kraften, smaakoker kraften og la sausen småkoke i 10 minutter, tages minutter. Ta kjelen av ilden, jevnes varmen og jevn med eggeblommerne, tilsættes vin, citronsaft, champignons eggeplommene.. Tilsett sherry, sitronsaft, sjampinjong og trøfler; trøfler. Varm alt vannes gjennom i sausen, men skal la det ikke koke. Stuingen fyldes koke.. Fyll stuingen i en sølv- sølvrand eller bordurerand, en bordurerand og sett de smaa souffléformer sættes utenom. Bordurerand: små souffléformene rundt.. Elt 125 gr. g hvetemel og 5 eggeblommer eltes sammen eggeplommer til en fast, jevn deig, kjevles deig. Kjevle den ut i til en ca. 8 cm. cm bred strimmel og saa lang, at den gaar som er lang nok til å gå rundt paa fatet. I Lag et gjennombrutt mønster i den øverste kant dannes kanten med et jern et gjennembrutt mønster. Bordureranden fæstes jern. Fest randen til fatet med eggehvite og mel, tørres og la den tørke i et luftig rum. rom.

Note til Modernisert

Mål er omregnet til moderne enheter (dl, gram, spiseskjeer) og fremgangsmåten er nummerert. Originalen forutsetter en ferdig fars til souffléformene uten å gjenta oppskriften; dette er beholdt som i kilden, men presisert i trinnene. Ovnstemperatur er anslått.

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Frequently asked questions

How long should the soufflés be baked?
The molds are greased well, filled with the forcemeat, covered with greased paper, and baked in the oven for about 20 minutes.
Can the sauce with mushroom boil after the egg yolks are added?
No. Butter and flour are thinned with the stock and simmer for 10 minutes, but after it has been thickened with the egg yolks and had the sherry, lemon juice, mushrooms, and truffles added, everything should only be heated through – it must not boil.
What is a bordure (dough border), and what does it consist of?
It is a decorative dough edge that the stew is filled into; here 125 g wheat flour and 5 egg yolks are kneaded into a firm, smooth dough that is rolled out into a strip about 8 cm wide. The small soufflé molds are set outside the border.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 431. It counts as a middle course / egg dish and is meant for 6 servings, with about 90 minutes total time.

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