How long should the anchovy soufflé bake?

In quite small, greased molds filled 3/4 full it bakes for 15–20 minutes in the oven on a tray. If you put all the mixture in one large mold, cook it in a water bath until it has risen and is firm.

Why must the white sauce be cooled before the egg yolks are stirred in?

The roux (butter, flour and milk) is brought to a boil and cooled thoroughly, so that the egg yolks do not coagulate and curdle. Stiffly beaten egg whites are folded in at the very end so the air is preserved.

How are the anchovies prepared?

The three anchovies are cleaned, soaked and rubbed to a fine paste before they are stirred in together with 1 teaspoon anchovy brine, cayenne, pepper and salt.

Can the soufflé wait before serving?

No. The recipe from Henriette Schønberg Erken's Stor kokebok (1914) stresses that it must be served the moment it is done, and sprinkled with finely chopped parsley as it is set out.

Anchovy Soufflé

Name: Anchovy Soufflé
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 15 g butter; 15 g wheat flour; 1.5 dl milk; 3 pcs anchovy fillets (cleaned, soaked and finely mashed); 1 tsp anchovy brine; 1 knife tip cayenne pepper; 1 knife tip pepper; 1 knife tip salt; 2 pcs egg yolks (original: 1 1/2); 2 pcs egg whites (stiffly beaten); 1 tbsp finely chopped parsley (for sprinkling); butter (for the molds)

Small anchovy soufflé from Erken's Stor kokebok 1914: a white base sauce of 15 g butter, 15 g flour and 1.5 dl milk is cooled, stirred with egg yolks, soaked mashed anchovies, anchovy brine, cayenne, pepper and salt, and stiffly beaten egg whites are folded in. Baked in small greased molds for 15–20 minutes and sprinkled with parsley before serving; can also be cooked in a water bath in one large mold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 134 (falt i det fri)

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About the dish

Soufflés belonged to the fine cuisine around 1914, and Erken gives several small variations as starters or intermediate courses. Anchovy soufflé was a flavorful way to use salted anchovies, served piping hot straight from the oven.

How to make it

1
Make the base
Melt the butter, stir in the flour and add the milk. Bring it to a boil, take the pan off the heat and let the mixture cool thoroughly.
2
Season
Stir in the egg yolks, the cleaned, soaked and finely mashed anchovies, the anchovy brine, cayenne, pepper and salt.
3
Fold in the egg whites
Beat the egg whites until completely stiff and fold them gently into the mixture at the very end.
4
Bake
Grease quite small molds and fill them 3/4 full. Set them on a tray in the oven and bake at 175–180 °C (355 °F) for 15–20 minutes.
5
Serve immediately
Sprinkle finely chopped parsley over the top and serve the soufflés the moment they are done.
6
Variation
The mixture can also be filled into one large mold and cooked in a water bath until the soufflé has risen and is firm to the touch.

Changes from the original

Measurements have been converted to modern units. The amount of milk was unclear in the OCR text and has been interpreted as 1.5 dl. "1 1/2 egg yolk" has been rounded up to 2 egg yolks, and a baking temperature is given (175–180 °C (355 °F)) since the original does not state degrees.

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Frequently asked questions

How long should the anchovy soufflé bake?: In quite small, greased molds filled 3/4 full it bakes for 15–20 minutes in the oven on a tray. If you put all the mixture in one large mold, cook it in a water bath until it has risen and is firm.
Why must the white sauce be cooled before the egg yolks are stirred in?: The roux (butter, flour and milk) is brought to a boil and cooled thoroughly, so that the egg yolks do not coagulate and curdle. Stiffly beaten egg whites are folded in at the very end so the air is preserved.
How are the anchovies prepared?: The three anchovies are cleaned, soaked and rubbed to a fine paste before they are stirred in together with 1 teaspoon anchovy brine, cayenne, pepper and salt.
Can the soufflé wait before serving?: No. The recipe from Henriette Schønberg Erken's Stor kokebok (1914) stresses that it must be served the moment it is done, and sprinkled with finely chopped parsley as it is set out.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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