Seafood and shellfish

3 recipes · Hot and cold small dishes

3 seafood and shellfish recipes from the “Big Cookbook,” in the hot and cold small dishes category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

Croutons with Shrimp (croutons aux crevettes)
Butter-fried bread rounds filled with a shrimp stew thickened with egg yolk, garnished with parsley and crayfish. From Erken's Big Cookbook (1914).
Indian tartlets (tartelettes à l'indienne)
Indian tartlets from Erken 1914: blind-baked shells filled with a thick mixture of butter, onion, cayenne, cream and carrot, topped with a blanched oyster.
Crayfish Tartlets (tartelettes d'écrevisses)
Crayfish tartlets from Erken 1914: crayfish tails steeped in oil, wine and fish stock, filled into tartlets and topped with a Parmesan soufflé, browned.