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Fish Soufflé in Porcelain Cups

Fish soufflé in porcelain cups (Erken 1914): a thick panade of 125 g flour and 3.25 dl milk is brought to a boil, mixed with 125 g finely chopped boiled fish, 25 g butter and 3 egg yolks, and stiffly beaten egg whites are folded in. Baked in small greased cups for 20–25 min, garnished with a ring of hard-boiled egg white, celery leaf and pressed egg yolk, and served immediately.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 130 (falt i det fri)

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About the dish

An elegant party dish from the fish chapter of "Stor kokebok" (1914). The soufflé is baked in small porcelain cups and garnished with hard-boiled egg and celery leaf – a garnishing style typical of the finer fish dishes of the era. Erken emphasizes that the soufflé must be served immediately.

How to make it

  1. 1

    Make the base mixture

    Stir the milk little by little into the flour so that it becomes lump-free. Add salt, pepper and nutmeg.

  2. 2

    Bring to a boil

    Put the mixture over the heat and stir constantly. Take the pan off as soon as the mixture boils.

  3. 3

    Mix in fish and egg

    Stir in the finely chopped fish, the butter and the egg yolks. Beat the egg whites stiff and fold them in last.

  4. 4

    Bake

    Fill the mixture into well-greased small porcelain cups and bake in the oven at about 200 °C (390 °F) for 20–25 minutes.

  5. 5

    Garnish and serve

    Place a ring of hard-boiled egg white on top of each soufflé and stick a celery leaf into the ring. Press the hard-boiled egg yolk through an egg press right over each cup. Serve immediately, or the soufflé will collapse.

  6. 6

    Variation

    The mixture can also be baked in one larger greased dish or on an omelet platter.

Changes from the original

The amounts are given in modern units; the amount of flour has been kept as in the original (a thick panade). A baking temperature is stated (about 200 °C (390 °F)), which the original does not give. The celery-leaf garnish has been kept as optional.

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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
1914 (proofread, p. 130) → 1949 (proofread, p. 159)~39% of the text changedremovedadded
125 gr. hvetemel 3¼ dl. 3 1/2 del. melk salt pepper muskat 125 gr. finhakket fisk 25 gr. smør 3 egg 1 haardkokt egg. hårdkokt egg Melken røres litt efter litt i melet, tilsættes tilsettes salt, pepper, muskat, sættes settes over til kokning, koking, mens man hele tiden rører. Gryten tages tas av ilden varmen, straks det koker, og fisken, smørret smøret og eggeblommerne eggeplommene røres i, tilsidst tilsist de stivvispede eggehviter. Massen lægges legges i godt smurte, smaa porselænskopper små porselens kopper og stekes i ovn 20—25 minutter. En ring av haardkokt hårdkokt eggehvite lægges legges øverst i hver form, og heri stikkes et selleriblad; selleriblad, eller karse strøes over; den haardkokte eggeblomme hårdkokte eggeplomme presses gjennem presse like over hver kop. kopp. Serveres øieblikkelig, ellers «falder» «faller» souffléen. Massen kan ogsaa lægges også legges i en større smurt form eller omeletfat. omelettfat.

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Frequently asked questions

How long should the soufflé be baked?
20–25 minutes in the oven in well-greased small porcelain cups. Total time is about 65 minutes including preparation.
Why must it be served immediately?
The soufflé "falls" if it stands. It must therefore be brought to the table immediately after baking.
How is it garnished?
A ring of hard-boiled egg white is placed on top of each dish with a celery leaf stuck in, and the hard-boiled egg yolk is pressed through a press right over each cup.
Can I use one large dish instead of cups?
Yes, the recipe from Stor kokebok 1914 (p. 130) says the mixture can also be placed in a larger greased dish or omelet mold.

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