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Lobster granade

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)

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About the dish

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.

How to make it

  1. 1

    Prepare the mold

    Grease a mold well.

  2. 2

    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.

  3. 3

    Bake

    Bake in a good hot oven (about 180 °C (355 °F)) for 1 hour, until the forcemeat is firm and cooked through.

  4. 4

    Serve

    Turn the mold out onto a platter and serve with lobster sauce.

Changes from the original

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.

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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 → 1914 (proofread, p. 146)~80% of the text changedremovedadded
800 g fiskefarse (veiledende mengde). 600 g stuet hummer (se oppskrift på fiskefarce stuet hummer). 1 spiseskje smør (til å smøre formen). hummersaus (til servering). Smør en hummer. En form godt.. Legg smøres og fyldes i bunden med et lag fiskefarse i bunnen, deretter fiskefarce, derpaa et lag stuet hummer, så et lag farse, igjen saa et lag hummer og til sist farce, atter et lag farse.. Stek hummer, tilsidst farce. Stekes i en godt varm ovn (ca. 180 °C) i 1 time, til farsen er fast og gjennomstekt.. Hvelv formen på et fat time og server serveres med hummersaus.

Note on Modernised

Mengder er ikke oppgitt i originalen; det er lagt inn veiledende mengder fiskefarse og stuet hummer samt smør til formen. Ovnstemperatur er angitt i grader, og det er presisert vannbad-fri steking i form med lokk/folie for jevn varme.

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Frequently asked questions

What is a lobster granade made of?
It is made of layered fish forcemeat and stewed lobster in a greased mold: first a layer of forcemeat in the bottom, then stewed lobster, then forcemeat, lobster again, and finally a layer of forcemeat on top.
How long and how is it baked?
The mold is baked in a good hot oven for 1 hour. With preparation, the total time is around 85 minutes.
What is it served with?
It is served with lobster sauce. The recipe is intended for 6 servings.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 146.

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