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Cauliflower with Crayfish Sauce

Whole boiled cauliflower arranged on a platter with a red-tinted, egg-thickened butter-and-flour sauce and warmed crayfish meat placed around it, garnished with whole boiled crayfish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 21 (falt i det fri)

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About the dish

An elegant hot small dish from the chapter 'Hot and cold small dishes,' illustrated with its own picture in the book. Crayfish in season was festive fare, and lobster coloring (red food coloring) was used to give the sauce the right hue.

How to make it

  1. 1

    Boil the cauliflower

    Boil the cauliflower whole in lightly salted water until tender but still firm. Lift it out carefully and let it drain.

  2. 2

    Make the sauce

    Melt the butter, stir in the flour and thin with stock or creamy milk. If rubbed-in crayfish roe is used, stir it in together with the flour. Cook the sauce thoroughly.

  3. 3

    Color and season

    Add lobster coloring to taste and season the sauce with salt and pepper. Take the pan off the heat and thicken the sauce with the egg yolks; it must not boil afterward.

  4. 4

    Warm the crayfish

    Put the crayfish meat in the sauce and warm it through without letting the sauce boil.

  5. 5

    Arrange

    Place the cauliflower in the middle of the platter and pour a little sauce over it before adding the crayfish. Arrange the crayfish on and around the cauliflower, and garnish the platter with whole boiled crayfish.

Changes from the original

Units modernized to grams and dl; '3' 4 del.' has been read as 3–4 dl. Lobster coloring has been kept as an optional red food coloring, or alternatively rubbed-in crayfish roe as Erken herself suggests. The egg yolks, listed in the ingredients, have been added as the finishing thickening of the sauce.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 21) → 1949 (korrekturlest, s. 30)~44% av teksten endretfjernetlagt til
1 stort eller flere mindre blomkaalhoder blomkålhoder 75 gr. smør 50 gr. hvetemel 3—4 3½ del. kraft eller fløtemelk 30 krebs kreps hummerfarve pepper salt 2 eggeblommer. eggeplommer. Den kokte blomkaal lægges blomkål legges midt paa fatet på fatet, og overheldes overhelles med litt saus, saus før man har krebsen krepsen i. Krebsen Krepsen varmes i sausen uten at å koke; lægges paa legges på og omkring kaalen. kålen. Til sausen smeltes smørret, smøret, irøres melet, spædes spes med kraft eller melk, og hummerfarve sættes settes til efter smak; benyttes utgnidd krebserogn, haves krepse rogn, has denne i samtidig med melet. Fatet pyntes med kokt krebs. kreps, tomater eller egg.

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Frequently asked questions

How do I make the crayfish sauce?
Melt 75 g butter, stir in 50 g wheat flour and thin with 3–4 dl stock or creamy milk. Add lobster coloring to taste, plus pepper and salt, and add 2 egg yolks. If you use rubbed-in crayfish roe, add it together with the flour.
Should the crayfish boil in the sauce?
No. The crayfish (30 pieces) are only warmed in the sauce without it boiling, then placed on and around the cauliflower.
How is the dish arranged?
Place the boiled cauliflower in the middle of the platter and pour over a little sauce before the crayfish is added to the sauce. Arrange the crayfish on and around the cauliflower, and garnish the platter with boiled crayfish.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 21, in the chapter on hot and cold small dishes. It serves 6 and takes about an hour.

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