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Mushroom "turtle" (soppskilpadde)

Soppskilpadde (mushroom "mock turtle") from Erken's Stor kokebok 1914: a dark browned mushroom ragout with sherry, cayenne, small fish balls, and hard-boiled egg – a meat-free version of a mock-turtle fricassee.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 403 (falt i det fri)

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About the dish

"Skildpadde" (turtle) was a fine, dark ragout in the style of turtle soup, often with meatballs and hard-boiled egg. Here Erken makes a thrifty, meat-free version using mushrooms and fish balls, as a festive dish from cheap ingredients.

How to make it

  1. 1

    Prepare the mushrooms

    Clean the mushrooms and cut them into coarse strips.

  2. 2

    Brown the thickening

    Brown the butter in a pot, stir in the flour, and thin with water or mushroom stock. Bring it to a boil.

  3. 3

    Cook the ragout

    Add gravy browning, salt, cayenne, and the cut-up mushrooms. Let it simmer for 15 minutes.

  4. 4

    Plating

    Just before serving, stir in the sherry and add the warmed fish balls. Arrange in a slightly deep dish and place the hard-boiled, cut eggs on top.

Changes from the original

Gravy browning is kept, but may be omitted; quantities are set in modern units, and the amount of liquid is interpreted as ¾ liter (unclear in the original print). The method is divided into 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.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 403) → 1949 (korrekturlest, s. 447)~88% av teksten endretfjernetlagt til
En stor eller flere mindre litt flate former klædes med mørdeig. Heri fylles champignons, rystes i litt smør og jevnes med litt fløte. Stuingen må være kald før den fylles i. Over dekkes med en plate eller gitterverk av deigen. Væt kanten på tertedeigen med koldt vann før lokket legges på. Stekes gulbrune. INGREDIENSER: Mørdeig champignons smør fløte 1 l. sop 1. sopp 80 gr. smør 60 gr. hvetemel ¾ 3/4 l. vand vann eller sopkraft soppkraft 1 del. sherry salt cayenne smaa kajenne små fiskeboller kulør 3 egg. Soppen renses og skjæres i grove strimler. Smørret brunes, irøres melet, spædes med vandet, gives et opkok, tilsættes kulør, salt, cayenne og den opskaarne sop; smaakoker 15 minutter. Idet den skal serveres, tilsættes vin og de varmede fiskeboller; anrettes i et litt dypt fat, de haardkokte overskaarne egg lægges paa fatet.

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Frequently asked questions

How long should the mushrooms cook?
The mushroom strips simmer 15 minutes in the browned sauce. The total time for the dish is roughly 45 minutes.
What is the sauce made of?
A brown roux-based sauce: 80 g butter is browned, 60 g wheat flour is stirred in and thinned with ¾ l water or mushroom stock. It is seasoned with gravy browning, salt, and cayenne, and finally 1 dl sherry.
When are the fish balls and eggs added?
The warmed small fish balls are stirred in at the very end, together with the wine, just before serving. The dish is arranged in a slightly deep dish, and the hard-boiled, sliced eggs (3 pcs) are placed on top.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 403. It is figured for 4 servings and uses 1 liter of mushrooms.

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