Why must the mixture become completely cold before shaping?

The mixture firms up as it cools, so it can be shaped into croquettes and holds its shape in the fryer. Spread it over a large dish so it cools quickly. If the mixture is too loose, you can add crushed rusk.

How are the croquettes breaded and cooked?

Turn them in egg, then rusk crumbs (dried bread), then egg again, and cook them golden brown in the pot of lard. Serve hot.

How are the mushrooms prepared?

The cleaned mushrooms are given a boil in boiling water, strained, dried, and chopped quite finely before being stirred into the cooled flour sauce.

What is it served with?

The recipe from Schønberg Erken's "Stor kokebok" (1914) recommends a brown, sharp sauce with the hot croquettes.

Mushroom croquettes

Erken's mushroom croquettes: finely chopped blanched mushrooms mixed into a thick sauce of butter, flour, and stock with spices, parsley, and egg yolk, cooled completely, shaped into croquettes, breaded twice in egg and rusk crumbs, and deep-fried golden brown. Served hot with a brown, sharp sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 402 (falt i det fri)

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About the dish

Croquettes were a French-inspired hot dish that Erken used to turn small amounts of ingredients into a festive presentation. Breading twice in egg and rusk crumbs gives a firm shell that stands up to the fryer.

How to make it

1
Blanch and chop the mushrooms
Give the cleaned mushrooms a boil in boiling water. Strain, dry, and chop them very finely.
2
Make the mixture
Melt the butter, stir in the flour, and thin with the stock. Bring it to a boil and take the pot off the heat.
3
Mix in
Stir in salt, pepper, nutmeg, parsley, egg yolk, and the finely chopped mushrooms. Mix well and spread the mixture over a large dish. If the mixture is too loose, add a little crushed rusk.
4
Shape croquettes
When the mixture is completely cold, shape it into croquettes.
5
Bread and deep-fry
Turn the croquettes in egg, rusk crumbs, and egg again, and fry them golden brown in lard or oil.
6
Serve
Serve hot with a brown, sharp sauce.

Changes from the original

Measurements are modernized, the pot of lard is given as deep-frying in lard or neutral oil, and rusk is mentioned as rusk crumbs. The method is divided into steps; the amounts for breading and frying are estimated since the original does not state them.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 402) → 1949 (korrekturlest, s. 446)~39% av teksten endretfjernetlagt til

1 ~~1. sop 1 del.~~ l. sopp ½ dl. kraft 30 gr. smør 30 gr. hvetemel ~~1/2 teske~~ ½ teskje salt 1 ~~knivsod~~ knivsodd pepper 1 ~~eggeblomme~~ eggeplomme 1 ~~knivsod~~ knivsodd muskat 1 ~~spiseske~~ spiseskje finhakket persille. Den rensede ~~sop gives~~ sopp gis et opkok i kokende ~~vand,~~ vann, siles, ~~tørres~~ tørkes og hakkes ganske fin. ~~Smørret~~ Smøret smeltes, irøres melet, ~~spædes~~ spes med kraften, ~~gives~~ gis et opkok, ~~tages~~ tas av ~~ilden,~~ varmen, irøres ~~krydderierne,~~ krydderiene, den finhakkede persille, ~~eggeblommen~~ eggeplommen og den finhakkede ~~sop.~~ sopp. — Blandes godt sammen og ~~lægges~~ legges utover et stort fat. ~~Naar~~ Når stuingen er ganske kold, formes den til ~~kroquetter;~~ kroketter; disse vendes i egg, kavring, egg ~~igjen~~ igjen, og kokes gulbrune i smultgryten. — Serveres varme med brun, skarp saus. NB. Er stuingen for løs, kan støtt kavring ~~tilsættes.~~ tilsettes.

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Frequently asked questions

Why must the mixture become completely cold before shaping?: The mixture firms up as it cools, so it can be shaped into croquettes and holds its shape in the fryer. Spread it over a large dish so it cools quickly. If the mixture is too loose, you can add crushed rusk.
How are the croquettes breaded and cooked?: Turn them in egg, then rusk crumbs (dried bread), then egg again, and cook them golden brown in the pot of lard. Serve hot.
How are the mushrooms prepared?: The cleaned mushrooms are given a boil in boiling water, strained, dried, and chopped quite finely before being stirred into the cooled flour sauce.
What is it served with?: The recipe from Schønberg Erken's "Stor kokebok" (1914) recommends a brown, sharp sauce with the hot croquettes.

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