What are the croutons in this recipe?

They are finger-thick slices of French bread without crust, stamped into rounds and hollowed out in the middle (almost to the bottom), fried light brown in butter or lard. They act as edible bowls for the shrimp filling.

How is the sauce for the shrimp made?

40 g butter and 20 g wheat flour are stirred together and thinned with 2 dl shrimp stock or milk. The sauce is brought to a boil, seasoned with salt, pepper and ½ tsp lemon juice, and finally thickened with an egg yolk. The cleaned shrimp are warmed in the sauce – they should not boil.

How is the dish arranged?

The filling is put into the warm bread slices, which are placed on a warm platter and sprinkled with a little finely chopped parsley. The platter is garnished with cooked crayfish. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914) and figures about 1 liter shrimp for 4 servings.

Croutons with Shrimp (croutons aux crevettes)

Name: Croutons with Shrimp (croutons aux crevettes)
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 8 slices white bread (French bread) (finger-thick, cut into rounds); 100 g butter (for frying, or lard); 300 g shrimp (peeled; about 1 liter shrimp in the shell); 40 g butter (for the sauce); 20 g wheat flour; 2 dl shrimp stock or milk; 1 pcs egg yolk; 0.5 tsp lemon juice; salt; pepper; 1 tbsp parsley (finely chopped, for sprinkling); 4 pcs cooked crayfish (for garnish, can be omitted)

Hollowed-out, butter-fried round slices of white bread filled with a shrimp stew in a butter-and-flour sauce thinned with shrimp stock or milk, seasoned with lemon, salt and pepper and thickened with egg yolk. Garnished with parsley and cooked crayfish. A fine starter from Erken's chapter on warm and cold small dishes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 1 (falt i det fri)

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About the dish

An elegant little starter (hors-d'oeuvre) from the chapter «Warm and cold small dishes». The dish shows Erken's French-inspired cooking, where hollowed-out, butter-fried bread slices are filled with a fine, egg-thickened shrimp stew and garnished with cooked crayfish.

How to make it

1
Prepare the bread
Peel the crust off the bread, cut it into finger-thick slices and stamp out round slices. Hollow out the slices in the middle, almost to the bottom.
2
Fry the croutons
Fry the bread slices nicely light brown in butter or lard, and keep them warm.
3
Make the sauce
Stir together 40 g butter and the flour, thin with the shrimp stock (or milk) and bring to a boil. Season with salt, pepper and lemon juice.
4
Thicken with egg yolk
Take the pan off the heat and thicken the sauce with the egg yolk. The sauce must not boil afterward.
5
Warm the shrimp
Put the cleaned shrimp into the sauce and let them heat through.
6
Arrange
Fill the shrimp stew into the warm bread slices. Arrange on a warm platter, sprinkle with a little finely chopped parsley and garnish the platter with cooked crayfish.

Changes from the original

«1 l. ræker» has been converted to about 300 g peeled shrimp. Deciliter is used instead of «del.», teaspoon instead of «teske». Parsley and crayfish for garnish have been included in the ingredient list. The sauce is thickened with egg yolk off the boil, as modern technique requires.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 1) → 1949 (korrekturlest, s. 1)~48% av teksten endretfjernetlagt til

~~Franskbrød~~ (Croutons aux crevettes.) Fragnskbrød smør 1 ½ l. ~~ræker~~ reker 40 gr. smør 20 » gr. hvetemel 2 del. ~~rækekraft~~ rekekraft eller melk 1 ~~eggeblomme 1/2 teske citronsaft~~ eggeplomme ½ teskje sitronsaft salt ~~pepper.~~ pepper ½ dd. sherry. Skorpen ~~skrælles~~ skjæres av brødet, som skjæres i fingertykke ~~skiver og~~ skiver, utstikkes runde. ~~Brødskiverne~~ Brødskivene uthules i midten, næsten ned til ~~bunden.~~ bunnen. De stekes pent lysebrune i smeltet smør eller smult. 40 gr. smør og melet røres sammen, ~~spædes~~ spedes med kraften, ~~gives~~ gis et opkok, ~~tilsættes krydderier,~~ tilsettes krydderi, og sausen jevnes med ~~eggeblommen.~~ eggeplommen. De rensede ~~ræker vannes~~ reker varmes i ~~sausen~~ sausen, skal ikke koke, og ~~fyldes~~ fylles i de varme brødskiver. Anrettes ~~paa~~ på varmt fat, overstrøes med litt finhakket persille. Fatet pyntes med ~~kokte krebs.~~ reker eller kreps.

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Frequently asked questions

What are the croutons in this recipe?: They are finger-thick slices of French bread without crust, stamped into rounds and hollowed out in the middle (almost to the bottom), fried light brown in butter or lard. They act as edible bowls for the shrimp filling.
How is the sauce for the shrimp made?: 40 g butter and 20 g wheat flour are stirred together and thinned with 2 dl shrimp stock or milk. The sauce is brought to a boil, seasoned with salt, pepper and ½ tsp lemon juice, and finally thickened with an egg yolk. The cleaned shrimp are warmed in the sauce – they should not boil.
How is the dish arranged?: The filling is put into the warm bread slices, which are placed on a warm platter and sprinkled with a little finely chopped parsley. The platter is garnished with cooked crayfish. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914) and figures about 1 liter shrimp for 4 servings.

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