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Lobster gratin

Lobster gratin from Erken 1914: lobster meat from two boiled lobsters mixed into a thick milk sauce with parsley, paprika, sherry, and egg yolks, filled into greased shells, sprinkled with rusk and butter, and gratinated for 7 minutes.

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

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About the dish

One of several lobster dishes in the fish chapter of "Stor kokebok" (1914). The dish is filled into greased scallop shells or small ovenproof dishes and gratinated quickly—a typical appetizer in the bourgeois kitchen.

How to make it

  1. 1

    Cook the sauce

    Stir the butter and flour together, thin with the boiling milk, and let the sauce simmer for 10 minutes.

  2. 2

    Mix the stew

    Remove the meat from the boiled lobsters, cut it into small pieces, and stir it into the sauce together with chopped parsley, salt, paprika, sherry, and egg yolks.

  3. 3

    Fill the shells

    Fill the stew into greased scallop shells or small ovenproof dishes. Sprinkle lightly with crushed rusk and drizzle with melted butter.

  4. 4

    Gratinate

    Bake in a hot oven (about 225 °C (435 °F)) for 7 minutes, until the gratin is golden. Serve at once.

Changes from the original

"del." is converted to deciliters, "pounded rusk" to crushed rusk/breadcrumbs. An oven temperature (about 225 °C (435 °F)) has been added, since the original gives only the baking time. Quantities for garnish and drizzling are estimated.

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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
ca. 1½ kg. hummer (2 hummere) hummer) 50 gr. smør 25 gr. hvetemel 3 del. nysilet dl. nysilt melk 2 spiseskeer spiseskjeer finhakket persille paprika salt 1 del. dl. sherry 2 eggeblommer. eggeplommer. Smør og mel røres sammen, spædes spedes med den kokende melk, smaakoker småkoker i 10 minutter. Kjøttet uttages uttas av den kokte hummer og skjæres smaat smått op, røres i sausen tillikemed den hakkede persille, krydderier, vin og eggeblommer. eggeplommer. Stuingen fyldes fylles i smurte skjæl, bestrøes let skjell, strøes lett over med støtt kavring og dryppes med smeltet smør. Stekes i ovnen i 7 minutter.

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Frequently asked questions

How much lobster do I need?
About 1½ kg lobster, that is, 2 boiled lobsters, for 6 servings.
How long should the sauce and gratin cook?
The butter-flour roux with milk simmers for 10 minutes, and the filled shells bake in the oven for 7 minutes. Total time about 45 minutes.
What is the gratin filled into, and what is sprinkled over?
The stew is filled into greased lobster shells, sprinkled lightly with pounded rusk, and drizzled with melted butter before baking.
What gives the gratin flavor?
Finely chopped parsley, paprika, salt, 1 dl sherry, and 2 egg yolks are stirred into the sauce together with the lobster meat.

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