Erken's stewed truffles from 1914: truffle slices cooked slowly in butter, combined with a reduced sauce of white sauce, cream, truffle stock and butter. Canned truffles are only warmed in the sauce.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 404 (falt i det fri)
The conclusion of the mushroom section in the chapter on root vegetables, greens and legumes. Truffles were a luxury in 1914 and were often bought canned ('konserverede').
Cut the truffles
Cut the truffles into thick slices and sprinkle with a little salt and pepper.
Cook slowly in butter
Let the slices cook slowly in 60 g butter.
Reduce the sauce
Reduce the white sauce and cream to a very smooth mass. Add the truffle stock and the last 30 g butter.
Combine and serve
Combine the truffles with the sauce and serve. If you use canned truffles, slice them and only warm them in the sauce.
The quantity ½ kg is interpreted from an OCR-damaged fraction. In the ingredient list the butter is given as 90 g total and split across the steps (60 g for the cooking, 30 g for the sauce). Units modernized (gr → g, del. → dl, spiseske → tablespoon). The OCR error 'vannes' is corrected to 'varmes' (warmed).
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.
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