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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 176)~78% of the text changedremovedadded
2 stk Kolde, stekte jerper (kalde, stekte; kan erstattes med rype eller kyllingbryst). 1 kg kokt hummer (med rogn, hvis mulig). 1 dl kokende melk (mengden er utydelig i originalen). 2 stk hardkokte eggeplommer. hårdkokte eggeplommer 1 ss kremfløte. spiseskje kremfløte 2 ss spiseskjeer matolje (nøytral olje eller olivenolje). 2 ts eddik. 0,5 ts teskjeer eddik pepper (etter smak). 1 ts sennep (etter smak). 1 ts salt (etter smak). 8 stk østers (til pynt). 1 stk hodesalat (til pynt). Gni hummerrognen hodesalat. Hummerrognen gnis fin og støt den støtes sammen med litt av fettet fra som sitter i skallene, de hardkokte eggeplommene og fløten fløten, til blandingen det er helt fin. Spe med den kokende melken.. Rør inn olje og eddik litt om gangen, og smak til med pepper, sennep ganske fint; irøres olje, eddik, pepper og salt.. Del hummerkjøttet salt efter smak. Hummerkjøttet, som er delt op i pene, ikke for små stykker og skjær jerpene stykker, samt de i pene skiver. Dypp begge skiver skårne jerper dyppes i sausen og legg dem legges vekselvis op på anretningsfatet.. Legg salatblad anretningsfatet. Salat blade og østers legges omkring. Server resten Resten av sausen serveres særskilt til.

Note on Modernised

Mål er modernisert (del. → dl, matolje → nøytral olje/olivenolje). Uklare mengder i den trykte lista er tolket; jerper kan erstattes med rype eller kylling. Fremgangsmåten er delt i trinn.

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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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