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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) → Modernised~82% of the text changedremovedadded
125 gr. hvetemel 3¼ dl. melk salt pepper muskat g hvetemel. 3,25 dl melk. 125 gr. finhakket g fisk (kokt og finhakket). 25 gr. smør g smør. 3 stk egg (deles i plomme og hvite). 1 haardkokt egg. Melken røres stk egg (hardkokt, til pynt). salt (etter smak). pepper (etter smak). muskat (etter smak). 6 stk selleriblad (til pynt, valgfritt). Rør melken litt efter om litt inn i melet, tilsættes melet så det blir klumpfritt. Tilsett salt, pepper, muskat, sættes pepper og muskat.. Sett blandingen over til kokning, mens man varmen og rør hele tiden rører. Gryten tages tiden. Ta gryten av ilden straks det koker, og massen koker.. Rør inn den finhakkede fisken, smørret smøret og eggeblommerne røres i, tilsidst de stivvispede eggehviter. Massen lægges eggeplommene. Stivvisp eggehvitene og vend dem inn til slutt.. Fyll massen i godt smurte, smaa porselænskopper små porselenskopper og stekes stek i ovn 20—25 minutter. En ovnen ved ca. 200 °C i 20–25 minutter.. Legg en ring av haardkokt hardkokt eggehvite lægges øverst i på hver form, sufflé og heri stikkes stikk et selleriblad; selleriblad i ringen. Press den haardkokte eggeblomme presses gjennem presse like hardkokte eggeplommen gjennom eggepresse rett over hver kop. Serveres øieblikkelig, kopp. Server øyeblikkelig, ellers «falder» souffléen. faller suffléen.. Massen kan ogsaa lægges også stekes i en én større smurt form eller omeletfat. på et omelettfat.

Note on Modernised

Mengdene er oppgitt i moderne enheter; melmengden er beholdt som i originalen (tykk panade). Steketemperatur er angitt (ca. 200 °C), noe originalen ikke oppgir. Pynt med selleriblad er beholdt som valgfri.

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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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