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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 30) → Modernised~90% of the text changedremovedadded
1 stort stk blomkål (stort hode, eller flere mindre blomkålhoder mindre). 75 gr. smør g smør. 50 gr. hvetemel 3½ del. g hvetemel. 3,5 dl kraft eller fløtemelk (3–4 dl). 30 stk kreps hummerfarve pepper salt (kokte, pillede haler og klør; noen hele til pynt). hummerfarge (rød matfarge, eller utgnidd krepserogn). 2 stk eggeplommer. Den kokte blomkål legges midt på fatet, salt (etter smak). pepper (etter smak). Kok blomkålen hel i lettsaltet vann til den er mør, men fremdeles fast. Løft den forsiktig opp og overhelles la den dryppe av.. Smelt smørret, rør inn melet og spe med kraft eller fløtemelk. Skal utgnidd krepserogn brukes, røres den inn samtidig med melet. Kok sausen godt igjennom.. Sett hummerfarge til etter smak og smak sausen til med salt og pepper. Ta kjelen av varmen og legér sausen med eggeplommene; den maa ikke koke etterpaa.. Legg krepsekjøttet i sausen og varm det opp uten at sausen koker.. Legg blomkålen midt paa fatet og hell litt saus over før man har krepsen tas i. Krepsen varmes i sausen uten å koke; legges på Legg krepsen paa og omkring kålen. Til sausen smeltes smøret, irøres melet, spes med kraft eller melk, kaalen, og hummerfarve settes til efter smak; benyttes utgnidd krepse rogn, has denne i samtidig med melet. Fatet pyntes pynt fatet med kokt kreps, tomater eller egg. hele kokte kreps.

Note on Modernised

Enheter modernisert til gram og dl; «3' 4 del.» er tolket som 3–4 dl. Hummerfarve er beholdt som valgfri rød matfarge, alternativt utgnidd krepserogn slik Erken selv foreslaar. Eggeplommene, som staar i ingredienslisten, er lagt til som avsluttende legering av sausen.

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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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