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Croutons with Shrimp (croutons aux crevettes)

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. 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. 2

    Fry the croutons

    Fry the bread slices nicely light brown in butter or lard, and keep them warm.

  3. 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. 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. 5

    Warm the shrimp

    Put the cleaned shrimp into the sauce and let them heat through.

  6. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 1)~81% of the text changedremovedadded
8 skiver loff (franskbrød) (fingertykke, utstukket runde). 100 g (Croutons aux crevettes.) Fragnskbrød smør (til steking, eller smult). 300 g reker (pillede; ca. 1 liter ½ l. reker med skall). 40 g gr. smør (til sausen). 20 g hvetemel. gr. hvetemel 2 dl del. rekekraft eller melk. 1 stk eggeplomme. 0,5 ts sitronsaft. salt. pepper. melk 1 ss persille (finhakket, til å strø over). 4 stk kokte kreps (til pynt, kan sløyfes). Skrell skorpen eggeplomme ½ teskje sitronsaft salt pepper ½ dd. sherry. Skorpen skjæres av loffen, skjær den brødet, som skjæres i fingertykke skiver og stikk ut runde skiver. Hul ut skivene skiver, utstikkes runde. Brødskivene uthules i midten, nesten næsten ned til bunnen.. Stek brødskivene bunnen. De stekes pent lysebrune i smeltet smør eller smult, og hold dem varme.. Rør sammen smult. 40 g gr. smør og melet, spe melet røres sammen, spedes med rekekraften (eller melken) og gi det kraften, gis et oppkok. Smak til med salt, pepper og sitronsaft.. Ta kjelen av varmen opkok, tilsettes krydderi, og jevn sausen jevnes med eggeplommen. Sausen må ikke koke etterpå.. Legg de De rensede rekene reker varmes i sausen sausen, skal ikke koke, og la dem bli gjennomvarme.. Fyll rekestuingen fylles i de varme brødskivene. Anrett brødskiver. Anrettes på varmt fat, strø over overstrøes med litt finhakket persille og pynt fatet persille. Fatet pyntes med kokte reker eller kreps.

Note on Modernised

«1 l. ræker» er omregnet til ca. 300 g pillede reker. Desiliter er brukt i stedet for «del.», teskje i stedet for «teske». Persille og kreps til pynt er tatt inn i ingredienslisten. Sausen jevnes med eggeplomme utenfor kokepunktet, slik moderne teknikk krever.

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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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