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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. 1

    Blanch and chop the mushrooms

    Give the cleaned mushrooms a boil in boiling water. Strain, dry, and chop them very finely.

  2. 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. 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. 4

    Shape croquettes

    When the mixture is completely cold, shape it into croquettes.

  5. 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. 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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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. 402)~80% of the text changedremovedadded
1 l sopp (renset). 1. sop 1 dl kraft. del. kraft 30 g smør. gr. smør 30 g hvetemel. 0,5 tsk salt. gr. hvetemel 1/2 teske salt 1 knivsodd pepper. knivsod pepper 1 knivsodd muskat. eggeblomme 1 stk eggeplomme. knivsod muskat 1 ss spiseske finhakket persille. 2 stk egg (til panering). 2 dl strøkavring (til panering, samt litt ekstra om stuingen er for løs). smult eller nøytral olje (til fritering). brun, skarp saus (til servering). Gi den Den rensede soppen sop gives et oppkok opkok i kokende vann. Sil den av, tørk den og hakk den helt fin.. Smelt smøret, rør inn melet vand, siles, tørres og spe hakkes ganske fin. Smørret smeltes, irøres melet, spædes med kraften. Gi det kraften, gives et oppkok og ta gryten opkok, tages av varmen.. Rør inn salt, pepper, muskat, ilden, irøres krydderierne, den finhakkede persille, eggeplomme eggeblommen og den finhakkede soppen. Bland sop. — Blandes godt sammen og legg massen lægges utover et stort fat. Er stuingen for løs, tilsettes litt støtt kavring.. Når Naar stuingen er helt kald, ganske kold, formes den til kroketter.. Vend krokettene kroquetter; disse vendes i egg, kavring og kavring, egg igjen, igjen og stek dem gyllenbrune kokes gulbrune i smult eller olje.. smultgryten. — Serveres varme med brun, skarp saus. NB. Er stuingen for løs, kan støtt kavring tilsættes.

Note on Modernised

Mål er modernisert, smultgryten er angitt som frityr av smult eller nøytral olje, og kavring nevnes som strøkavring. Fremgangsmåten er delt i trinn; mengder til panering og fritering er anslått da originalen ikke oppgir dem.

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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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