A thickened white stew of boiled pike: a beurre manié of 25 g butter and 20 g flour thinned with 2 dl fish stock, enriched with egg yolk and cream, mixed with fish and capers (or mushroom). Served in vol-au-vent or gratinated in shells with rusk crumbs and butter.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 113 (falt i det fri)
A typical leftovers recipe from 1914 where boiled pike meat is used in a thickened white stew. Erken suggests serving in vol-au-vent or gratinated in scallop shells — the elegant presentation of the time.
White sauce
Melt the butter, stir in the flour, and thin with the fish stock. Let the sauce cook out for a few minutes.
Thickening
Take the pot off the heat and thicken the sauce with the egg yolk stirred together with the cream. The sauce must not boil afterward.
Mix in the fish
Fold in the boiled fish meat and the capers, or sautéed mushroom if you want the finer version. Season with salt.
Serving
Fill the stew into vol-au-vents, or place it in greased shells. Sprinkle rusk crumbs over, drizzle on a few drops of melted butter, and gratinate light brown in the oven about 15 minutes before serving.
Quantities converted to modern measures (dl, g). The amount of fish is estimated, as the original only says "fish." "Kavring" (rusk) is retained, with cracker crumbs/breadcrumbs as an alternative.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Kremfløte
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
