Puff-pastry scallop shells from Erken's Stor kokebok (1914): thin puff pastry is laid over the backs of greased scallop shells, pricked and baked a light golden brown in a hot oven, carefully loosened and filled with a fish, vegetable or meat ragout.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 16 (falt i det fri)
A short instruction in the chapter "Hot and cold small dishes," where Erken shows how puff pastry can be shaped over scallop shells to make crisp shells for hot appetizers. The filling could be varied according to what the house had of fish, vegetables or meat.
Prepare the shells
Lightly grease the backs of clean scallop shells with butter.
Lay on the dough
Roll the puff pastry out thin and lay it over the backs of the shells. Prick the dough with a fork.
Bake
Bake the shells a light golden brown in a hot oven, about 200 °C (390 °F), for 10–15 minutes.
Loosen
Carefully loosen the puff-pastry shells from the molds a couple of minutes after they come out of the oven.
Fill and serve
Fill the shells with hot fish, vegetable or meat ragout and serve at once.
The stated amount of puff pastry (not given in the original) is set as an estimate in grams; "skjæl" is modernized to scallop shells, and the baking temperature is given in degrees since the original only says "hot oven."
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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