Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
ProofreadPage 127
Tillagningen som fiskeboller i hummersaus, kun tages 25 krebs istedenfor hummer.
Fish Dumplings in Crayfish Sauce
A variant of Erken's fish dumplings in lobster sauce using 25 crayfish instead of lobster; otherwise the same white sauce with sherry, sugar and cayenne.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 127 (falt i det fri)
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About the dish
A variant of the lobster sauce. Freshwater crayfish were a sought-after delicacy in Norway and Sweden in the early 1900s, and the crayfish shells gave the sauce both color and aroma.
How to make it
- 1
Pick the crayfish
Pick the tails and claws out of 25 cooked crayfish. Pound the shells with a little butter and cook them out in quite a little water; skim off the red foam for the sauce.
- 2
Make the sauce
Stir the butter and flour together, thin with milk or fish stock and sour cream, and bring to a boil. Stir in the red butter/foam.
- 3
Season
Add the sherry, salt, sugar and cayenne or paprika.
- 4
Warm through and serve
Bring the crayfish meat to a boil in the sauce, lay in the warm fish dumplings, and serve on a flat platter with puff-pastry leaves.
Changes from the original
The recipe is a cross-reference variant; ingredients are repeated from the base recipe in modern units, and crayfish replace the lobster.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 154
Tillagningen som fiskeboller i hummersaus, kun tas 25 kreps istedenfor hummer.
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Tidsmaskin – hva endret seg?
1914 (korrekturlest, s. 127) → 1949 (korrekturlest, s. 154)~31% av teksten endretfjernetlagt til
Tillagningen som fiskeboller i hummersaus, kun tages tas 25 krebs kreps istedenfor hummer.
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Frequently asked questions
- What is the difference between this recipe and fish dumplings in lobster sauce?
- The method is exactly the same; you simply use 25 crayfish instead of lobster in the sauce.
- How many crayfish are needed?
- 25 crayfish for 4 servings, according to the original in Stor kokebok (1914), p. 127.
- How long does the dish take?
- Allow around 55 minutes in total, since the fish forcemeat, dumplings and crayfish sauce all have to be made.
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