Erken's creamed ham with vegetables: a butter sauce (50 g butter, 30 g flour, 1/4 l meat stock) that can be made light or dark, with cooked finely cut ham, green peas, cooked celeriac, sherry, pepper, and parsley added. Served in scallop shells or croustades.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 433 (falt i det fri)
A quick entree from "Stor kokebok" (1914) that uses leftover cooked ham. Erken lets the cook choose whether the sauce should be light (butter merely melted) or dark (butter browned with the flour), and the dish is served in scallop shells or croustades.
Make the sauce
Melt the butter and stir in the flour. The sauce can be made light or dark, as you like — brown the butter and flour a little for a darker sauce.
Thin
Thin gradually with the meat stock and let the sauce come to a boil.
Add the filling
Add the cooked, finely cut ham, the cooked peas, and the celeriac, and add the sherry, pepper, and finely chopped parsley. Warm through well.
Serving
Serve in scallop shells or croustades.
Measures modernized (dl/grams), the stock quantity read as 1/4 liter. The method has been filled out with the implied steps for making the butter sauce, otherwise unchanged.
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
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