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Lobster with hazel grouse

A cold festive preparation from Erken 1914: boiled lobster and slices of cold, roasted hazel grouse are dipped in a dressing of lobster roe, hard-boiled egg yolks, cream, oil, and vinegar, arranged alternately on a platter, and garnished with oysters and head lettuce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 148 (falt i det fri)

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About the dish

A cold preparation from the fish chapter of "Stor kokebok" (1914), in which boiled lobster and cold, roasted hazel grouse (a bird of the grouse/ptarmigan family) are arranged alternately on a platter with a rich roe-and-oil dressing. Oysters and lettuce leaves as garnish reflect the festive tables of the era.

How to make it

  1. 1

    Make the dressing

    Rub the lobster roe smooth and pound it together with a little of the fat from the shells, the hard-boiled egg yolks, and the cream until the mixture is completely smooth. Thin with the boiling milk.

  2. 2

    Season

    Stir in the oil and vinegar a little at a time, and season with pepper, mustard, and salt.

  3. 3

    Arrange

    Cut the lobster meat into neat pieces that are not too small and cut the hazel grouse into neat slices. Dip both in the sauce and arrange them alternately on the serving platter.

  4. 4

    Garnish and serve

    Place lettuce leaves and oysters around. Serve the rest of the sauce separately on the side.

Changes from the original

Measurements are modernized (del. → dl, cooking oil → neutral oil/olive oil). Unclear quantities in the printed list have been interpreted; hazel grouse can be replaced with ptarmigan or chicken. The method has been divided into 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.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 148) → 1949 (korrekturlest, s. 176)~30% av teksten endretfjernetlagt til
Kolde, stekte jerper kokt hummer 1 del. kokende melk 2 haardkokte eggeblommer hårdkokte eggeplommer 1 spiseske spiseskje kremfløte 2 spiseskeer spiseskjeer matolje 2 teskeer teskjeer eddik pepper sennep salt østers hodesalat. Hummerrognen gnides gnis fin og støtes sammen med litt av fettet, fettet som sitter i skallene, eggeblommerne eggeplommene og fløten, til det er ganske fint; irøres olje, eddik, pepper og salt efter smak. Hummerkjøttet, som er delt op i pene, ikke for smaa små stykker, samt de i pene skiver skaarne skårne jerper dyppes i sausen og lægges legges vekselvis op paa på anretningsfatet. Salatblade Salat blade og østers lægges legges omkring. Resten av sausen serveres særskilt til.

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Frequently asked questions

What are the "hazel grouse" in this recipe?
Hazel grouse (jerpe/hjerpe) is a woodland bird. In this dish, cold, roasted hazel grouse are cut into neat slices and arranged alternately with lobster meat.
How is the sauce made?
The lobster roe is rubbed smooth and pounded together with a little of the fat from the shells, two hard-boiled egg yolks, and 1 tablespoon heavy cream until completely smooth. Then 2 tablespoons cooking oil, 2 teaspoons vinegar, pepper, mustard, and salt are stirred in to taste.
How is the dish served?
The lobster pieces and bird slices are dipped in the sauce and arranged alternately on the serving platter, with lettuce leaves (head lettuce) and oysters around. The rest of the sauce is served separately. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 148, and serves 4.

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