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Stewed Chanterelles or Milk Caps

Erken's stewed chanterelles or milk caps: the mushrooms are blanched 5 minutes in salted water, dried, and combined into a browned butter sauce with flour and meat stock, seasoned with salt and optional sherry, served in shells, croustades, or on a platter.

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

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About the dish

From the mushroom section in the chapter on root vegetables and greens. Erken considered stewed mushrooms a fine little starter that could be served in shells or croustades.

How to make it

  1. 1

    Blanch the mushrooms

    Wash the mushrooms in cold water. Put them into boiling salted water and let them boil for 5 minutes. Lift them onto a cloth and dry them.

  2. 2

    Make the sauce

    Brown the butter in a pot, stir in the flour, and thin with the stock. Bring to a boil and let it simmer for 5 minutes.

  3. 3

    Mix in the mushrooms

    Cut up the cooked mushrooms and add them to the sauce. Season with salt, and add 1 tablespoon of sherry if you like.

  4. 4

    Serve

    Serve in shells, croustades, or on a platter.

Changes from the original

Measures are modernized (deciliters, grams, teaspoon/tablespoon), "sop" is spelled "sopp," and the method is divided into steps. Sherry is kept as optional, as the original indicates.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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. 402) → Modernisert~84% av teksten endretfjernetlagt til
500 g kantareller eller riskesopp (renset og vasket i kaldt vann). 1 l vann (til forvelling). 1 tsk salt (i kokevannet). 50 gr. smør g smør. 20 gr. mel 3—4 del. kjøtkraft g hvetemel. 3,5 dl kjøttkraft (eller sop-kraft) 1/2 kg. sop soppkraft, 3–4 dl). salt (etter smak). 1 spiseske ss sherry vand. De (om ønskelig). Vask soppen i koldt vand vaskede kantareller eller risker haves kaldt vann. Legg den i kokende, saltet vand; koker vann og la den koke i 5 minutter, lægges op minutter. Ta den opp i et klæde klede og tørres. Smørret brunes, irøres melet, spædes tørk den.. Brun smøret i en gryte, rør inn melet og spe med kraften, gives kraften. Gi det et opkok, smaakoker oppkok og la det småkoke i 5 minutter, tilsættes minutter.. Skjær den kokte, opskaarne sop. Saltes efter smak, kokte soppen opp og legg den i sausen. Smak til med salt, og tilsett gjerne 1 spiseske sherry tilsættes, hvis man vil. spiseskje sherry.. Serveres i skjæl, skjell, krustader eller paa på fat.

Note til Modernisert

Mål er modernisert (desiliter, gram, teskje/spiseskje), «sop» er skrevet som sopp, og fremgangsmåten er delt i trinn. Sherry er beholdt som valgfri, slik originalen angir.

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Frequently asked questions

How long should the mushrooms be pre-boiled?
The chanterelles or milk caps are washed in cold water and boiled 5 minutes in boiling salted water. They are then lifted onto a cloth and dried before being cut up.
How do I make the sauce?
Brown 50 g butter, stir in 20 g flour, and thin with 3–4 dl meat stock (or mushroom stock). Bring to a boil and let it simmer for 5 minutes before adding the boiled, cut-up mushrooms. Season with salt.
Do I have to use sherry?
No, 1 tablespoon of sherry is optional – the original says "if you like."
How was the dish served in 1914?
According to Schønberg Erken's "Stor kokebok" (1914, p. 402), it is served in shells, croustades, or on a platter.

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