A layered mold dish from Erken 1914: fish forcemeat and stewed lobster are placed in alternating layers in a greased mold, baked for 1 hour in a good hot oven, and served with lobster sauce.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 146 (falt i det fri)
A "granade" is a layered mold dish of forcemeat and stew, a classic French-inspired party dish in Norwegian upper-class kitchens. Erken assumes you have fish forcemeat and stewed lobster ready from earlier recipes in the book.
Prepare the mold
Grease a mold well.
Layer it
Place a layer of fish forcemeat in the bottom, then a layer of stewed lobster, then a layer of forcemeat, another layer of lobster, and finally a layer of forcemeat.
Bake
Bake in a good hot oven (about 180 °C (355 °F)) for 1 hour, until the forcemeat is firm and cooked through.
Serve
Turn the mold out onto a platter and serve with lobster sauce.
Quantities are not given in the original; suggested amounts of fish forcemeat and stewed lobster, plus butter for the mold, have been added. The oven temperature is given in degrees, and it is specified that the dish is baked in a mold with a lid/foil for even heat, without a water bath.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
