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Sjømat og skalldyr

3 recipes · Varme og kolde smaaretter

3 sjømat og skalldyr recipes from the “Big Cookbook,” in the varme og kolde smaaretter category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Croutons with Shrimp (croutons aux crevettes)

    Hollowed-out, butter-fried round slices of white bread filled with a shrimp stew in a butter-and-flour sauce thinned with shrimp stock or milk, seasoned with lemon, salt and pepper and thickened with egg yolk. Garnished with parsley and cooked crayfish. A fine starter from Erken's chapter on warm and cold small dishes.

  • Indian tartlets (tartelettes à l'indienne)

    Indian tartlets from Erken 1914: blind-baked tartlet shells filled with a thick mixture of butter, onion, flour, cayenne pepper, lemon, cream and boiled carrot, with one blanched oyster on top, warmed briefly in the oven and served at once.

  • Crayfish Tartlets (tartelettes d'écrevisses)

    Crayfish tartlets from Erken 1914: crayfish tails are steeped in oil, butter, onion, white wine, fish stock, tomato purée and parsley for 20 minutes in the oven, filled into tartlets and topped with a Parmesan soufflé of flour, milk, cheese, eggs and butter that is browned a few minutes in a hot oven.