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Game Stew for Croustades

Erken's game stew for croustades from 1914: a brown butter roux thinned with stock, cooked 5 minutes with leftover game meat, seasoned with salt, pepper and sherry; can be varied with olives, chestnuts, other meat, vegetables or fish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 14 (falt i det fri)

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About the dish

From the chapter "Hot and cold small dishes." Croustades (small, crisp pastry cups) were filled with stews and served as a starter or intermediate course in bourgeois homes. The recipe is typical of Erken's practical use of leftovers.

How to make it

  1. 1

    Brown the roux

    Melt the butter in a pot and stir in the flour. Let it brown lightly.

  2. 2

    Thin with stock

    Thin little by little with the stock to make a smooth, thick sauce.

  3. 3

    Add the meat

    Add the finely chopped game meat and seasoning, and let the stew simmer for 5 minutes.

  4. 4

    Variations

    The stew can have olives and roasted, peeled, small-cut chestnuts added. Season with salt, pepper and sherry. Instead of game you can use leftovers of other meat or vegetables, or fish – for fish, the butter is melted without browning it.

  5. 5

    Serving

    Fill the croustades just before serving and set them on a platter with a napkin.

Changes from the original

The ingredient list has been reconstructed from the narrow column in the original and set in modern measures (grams, dl). Unclear quantities for meat and stock have been interpreted as 1/4 kg and 2½ dl. The method has been divided into numbered steps.

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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. 14) → Modernisert~88% av teksten endretfjernetlagt til
¼ kg. kjøt (rester av vildt) 250 g viltkjøtt (rester, finskåret). 50 gr. smør g smør. 50 gr. hvetemel ¼ l. kraft g hvetemel. 2,5 dl kraft. salt (etter smak). pepper sherry. Brun smør (etter smak). sherry (etter smak). oliven (valgfritt, uten stein). kastanjer (valgfritt, ristede, skrelte og mel, spæd småskårne). Smelt smøret i en kjele og rør inn melet. La det brune lett.. Spe litt om litt med kraften, tilsæt kraften til en jevn, tykk saus.. Tilsett det øvrige, smaakoker 5 minutter. I finskårne viltkjøttet og krydder, og la stuingen småkoke i 5 minutter.. Stuingen kan tilsættes tilsettes oliven og ristede, skrællede, smaaskaarne skrelte, småskårne kastanjer. Istedenfor vildt Smak til med salt, pepper og sherry. I stedet for vilt kan tages du bruke rester av alt andet slags kjøt annet kjøtt eller grønsaker; likesaa fisk; men grønnsaker, eller fisk – til fisk smeltes smørret. smøret uten å brunes.. Fyll krustadene rett før servering og sett dem på et fat med serviett.

Note til Modernisert

Ingredienslisten er rekonstruert fra den smale spalten i originalen og satt i moderne mål (gram, dl). Uklare mengder for kjøt og kraft er tolket som ¼ kg og 2½ dl. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

What kind of meat can I use?
The recipe is made for leftover game, but you can use leftovers of any other meat, vegetables or fish. If you use fish, the butter should only be melted – not browned.
How do I make the stew?
Brown 50 g butter and 50 g wheat flour, thin with 1/4 l stock, add 1/4 kg meat, salt, pepper and sherry, and let it simmer for 5 minutes.
Can I add anything extra?
Yes, Schønberg Erken suggests olives and roasted, peeled, small-cut chestnuts in the stew.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 14, in the chapter on hot and cold small dishes.

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