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Lobster in a mold

A cold lobster mold from Erken (1914): the mold is lined with fish aspic over ice and garnished with truffle slices, then filled with a forcemeat of 250 g boiled lobster meat pounded with 80 g fish velouté, sieved and stirred with 2 tbsp fish aspic and 2 tbsp stiffly whipped cream, seasoned with salt and cayenne. It sets cold, is turned out, and served with vegetable purée.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 149 (falt i det fri)

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About the dish

A cold preparation from the fish chapter of "Stor kokebok" (1914). Aspic-lined molds garnished with truffle were typical of the representative cuisine around the turn of the century; the dish is served cold as an appetizer or cold-buffet dish.

How to make it

  1. 1

    Line the mold with aspic

    Pour a few tablespoons of liquid fish aspic into one larger mold or several small ones. Set the molds in ice water and turn them around until the aspic settles into an even, thin coating.

  2. 2

    Garnish with truffle

    Dip truffle slices in liquid aspic and fix them along the sides of the mold. Let them set.

  3. 3

    Make the forcemeat

    Pound the boiled lobster meat with the fish velouté and rub the mixture through a fine-mesh sieve.

  4. 4

    Add aspic and cream

    Stir in 2 tablespoons fish aspic and 2 tablespoons stiffly whipped cream. Season with salt and cayenne pepper.

  5. 5

    Fill and set

    Fill the forcemeat into the mold and set it cold on ice until completely firm, preferably a few hours.

  6. 6

    Serving

    Turn the mold out onto a platter and serve with a purée of assorted vegetables.

Changes from the original

Measurements are modernized (tablespoons, grams), "haarsigt" replaced with a fine-mesh sieve and "basin of finely chopped ice" with an ice-water bath. The method has been divided into numbered steps.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 149) → Modernisert~86% av teksten endretfjernetlagt til
Hummerfarce fiskegelé trøfler 250 gr. g kokt hummerkjøt hummerkjøtt. 80 gr. g fiskevelouté (tykk hvit fiskesaus). 2 spiseskeer ss fiskegelé (flytende, til farsen). 2 spiseskeer ss stivvispet fløte fløte. fiskegelé (til å fore formen). trøffel (i skiver, til pynt). salt cayenne Én større form eller flere smaa beklædes med fiskegelé, idet man helder nogen faa spiseskefulde (etter smak). cayennepepper (etter smak). puré av forskjellige grønnsaker (til servering). Hell noen få spiseskjeer flytende fiskegelé i hver form. Disse sættes én større eller flere små former. Sett formene i en balje, hvori man har smaahuggen is; formen dreies rundt, isvann og drei dem rundt til den faar geléen legger seg som et jevnt, tyndt belæg. Siderne pyntes med trøffelskiver, som først dyppes tynt belegg.. Dypp trøffelskiver i flytende gelé. Naar disse har fæstnet sig, fyldes formen med hummerfarce. 250 gr. kokt hummerkjøt støtes gelé og fest dem langs sidene av formen. La dem stivne.. Støt det kokte hummerkjøttet med 80 gr. fiskevelouté, gnides gjennem haarsigt, irøres fiskeveloutéen og gni blandingen gjennom en finmasket sil.. Rør inn 2 spiseskeer spiseskjeer fiskegelé og 2 spiseskeer spiseskjeer stivvispet fløte. Salt Smak til med salt og cayenne efter smak. Sættes paa cayennepepper.. Fyll farsen i formen og sett den kaldt på is for at stivne. Hvælves til den er helt stiv, gjerne noen timer.. Hvelv formen på et fat og serveres server med puré av forskjellige grønsaker. grønnsaker.

Note til Modernisert

Mål er modernisert (spiseskjeer, gram), «haarsigt» erstattet med finmasket sil og «balje med smaahuggen is» med isvannsbad. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

What is the lobster forcemeat made of?
250 g boiled lobster meat pounded with 80 g fish velouté, pressed through a fine sieve, and then stirred together with 2 tablespoons fish aspic and 2 tablespoons stiffly whipped cream. Seasoned with salt and cayenne.
How do I get an even aspic coating in the mold?
Pour a few tablespoons of liquid fish aspic into the mold, set it in a basin of finely chopped ice, and turn the mold around until the coating settles evenly and thinly.
Why does the dish take so long (about 5 hours)?
The time goes into boiling the lobster, making the fish velouté and fish aspic, and not least into letting the aspic and forcemeat set on ice before plating.
How is the mold garnished?
The sides are covered with truffle slices that are first dipped in liquid aspic, so they stick to the coating before the mold is filled with lobster forcemeat.

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