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Creamed chanterelles or milk-caps

Chanterelles or milk-caps are cooked in butter, thickened with flour and stock and stewed with lemon and optional sherry; served in shells, croustades or on a dish. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 446.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 446 (falt i det fri)

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About the dish

Milk-caps (risker), a mushroom found in Norwegian forests, are also mentioned fried with ham or onion and served with hard-boiled eggs.

How to make it

  1. 1

    Cook the mushrooms

    Wash the chanterelles or milk-caps in cold water. Cook them in the butter for 5 minutes.

  2. 2

    Make the stew

    Stir in the flour and thin with the stock. Bring to the boil and simmer for 5 minutes.

  3. 3

    Add the mushrooms

    Add the boiled, sliced mushrooms. Season with salt and lemon juice, and add 1 tbsp sherry if you like.

  4. 4

    Serve

    Serve in shells, croustades or on a dish. Milk-caps are also good fried with ham or onion and served with hard-boiled eggs.

Changes from the original

The lemon juice is read as 1 tsp and added with the salt. "Water" in the ingredient list has no amount. 3–4 dl is set to 3.5 dl.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 446)~76% of the text changedremovedadded
50 g smør. gr. smør 20 g hvetemel. 3,5 dl gr. mel 3—4 dl. kjøttkraft (3–4 dl, eller soppkraft). 500 g kantareller eller risker (vasket i kaldt vann; en del kokt og oppskåret). (eller soppkraft) ½ kg. sopp salt (etter smak). 1 ts sitronsaft. 1 ss sherry (valgfritt). teskje sitronsaft vann. Vask kantarellene eller riskene De i kaldt vann. La dem koke koldt vann vaskede kantareller eller risker koker i smøret i 5 minutter.. Rør inn melet og spe minutter, irøres melet, spes med kraften. La det koke opp og småkoke kraften, gis et opkok, småkoker i 5 minutter.. Ha i minutter, tilsettes den kokte, oppskårne soppen. Smak til med salt og sitronsaft, sopp. Saltes efter smak, og ha eventuelt i 1 ss sherry.. Server spiseskje sherry tilsettes, hvis man vil. Serveres i skjell, krustader eller på fat. Risker er også gode stekt med skinke eller løk og anrettet med hardkokte hårdkokte egg.

Note on Modernised

Sitronsaften er tolket som 1 ts og tilsatt sammen med saltet. «Vann» i ingredienslisten har ingen mengde. 3–4 dl er satt til 3,5 dl.

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Frequently asked questions

Can I use milk-caps?
Yes, chanterelles and milk-caps are used in the same way.
What are croustades?
Small bread or pastry cases filled with the stew.

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