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)
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.
Brown the roux
Melt the butter in a pot and stir in the flour. Let it brown lightly.
Thin with stock
Thin little by little with the stock to make a smooth, thick sauce.
Add the meat
Add the finely chopped game meat and seasoning, and let the stew simmer for 5 minutes.
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.
Serving
Fill the croustades just before serving and set them on a platter with a napkin.
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.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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