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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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Time machine – what changed?

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

From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 402)~84% of the text changedremovedadded
500 g kantareller eller riskesopp (renset og vasket i kaldt vann). 1 l vann (til forvelling). 1 tsk salt (i kokevannet). 50 g smør. gr. smør 20 g hvetemel. 3,5 dl kjøttkraft gr. mel 3—4 del. kjøtkraft (eller soppkraft, 3–4 dl). sop-kraft) 1/2 kg. sop salt (etter smak). 1 ss spiseske sherry (om ønskelig). Vask soppen vand. De i kaldt vann. Legg den koldt vand vaskede kantareller eller risker haves i kokende, saltet vann og la den koke vand; koker i 5 minutter. Ta den opp minutter, lægges op i et klede og tørk den.. Brun smøret i en gryte, rør inn melet klæde og spe tørres. Smørret brunes, irøres melet, spædes med kraften. Gi det kraften, gives et oppkok og la det småkoke opkok, smaakoker i 5 minutter.. Skjær den kokte soppen opp og legg minutter, tilsættes den i sausen. Smak til med salt, kokte, opskaarne sop. Saltes efter smak, og tilsett gjerne 1 spiseskje sherry.. spiseske sherry tilsættes, hvis man vil. Serveres i skjell, skjæl, krustader eller på paa fat.

Note on Modernised

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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