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Lobster cutlets II (cotelettes de homard à la russe)

A cold party dish from Erken's Stor kokebok (1914): lobster meat and caviar mixed with lobster forcemeat and white sauce, molded in small cutlet molds, coated with a reduced brown aspic sauce with lobster butter, garnished with truffle, glazed with fish aspic, and served with Russian salad.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 147 (falt i det fri)

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About the dish

A cold party dish in French-Russian style from the fish chapter of "Stor kokebok" (1914). Lobster meat and caviar are bound with a white sauce, molded in small cutlet molds, glazed with fish aspic, and garnished with truffle—typical of the cold preparations of the era.

How to make it

  1. 1

    Brown base sauce

    Slowly brown the butter and flour together and thin with brown bouillon and fish bouillon. Let the sauce steep gently for about 2 hours.

  2. 2

    Reduce with tomato

    Add the cut-up tomatoes and reduce the sauce by half. Strain the sauce.

  3. 3

    Aspic sauce

    Put the sauce back over the heat with truffle juice and fish aspic, and reduce it until it sets when cooled. Season carefully with spices and a little sherry. Pour it out and stir until cold.

  4. 4

    Cutlet mixture

    Mix 200 g lobster meat and the caviar. Pound 100 g lobster meat together with 2 tbsp white sauce, stir in 2 tbsp half-whipped cream and a pinch of cayenne, and blend this into the lobster and caviar mixture together with the lobster forcemeat.

  5. 5

    Mold in the forms

    Brush small cutlet molds with butter and fill them with the mixture. Set cold until the mixture is firm, and turn the cutlets out of the molds.

  6. 6

    Coat and garnish

    Stir the lobster butter into the barely melted aspic sauce and coat the cutlets with it. Place a cut-out truffle slice on each cutlet.

  7. 7

    Glazing

    Glaze the cutlets with cold, liquid fish aspic and set them cold until they are to be plated.

  8. 8

    Plating

    Arrange the cutlets in a ring on a somewhat deep platter and fill the center with chopped white aspic. Serve Russian salad on the side.

Changes from the original

Measurements are converted to modern units (dl, grams), "hummerfarce" is kept as the term lobster forcemeat, and the method has been divided into numbered steps. Rusk/aspic quantities are kept as in the original; "knivsod" is translated as a pinch.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 147) → Modernisert~81% av teksten endretfjernetlagt til
200 gr. hummerkjøt g hummerkjøtt (til kotelettmassen). 100 g hummerkjøtt (støtes med hvit saus til bindemasse). 150 gr. kaviar g kaviar. 200 gr. hummerfarce g hummerfarse. 2 stk trøfler fiskegelé 1 spiseske hummersmør 3/4 l. brun buljong sherry 1/4 l. fiskebuljong (til pynt, skjæres i skiver). 1 spiseske trøffelsaft ss trøffelsaft. 1 3/4 del. fiskegelé 1/4 kg. tomater ss hummersmør. 60 gr. g smør (til sausen). 60 gr. hvetemel Smør g hvetemel. 7,5 dl brun buljong. 2,5 dl fiskebuljong. 250 g tomater (oppskårne). 1,75 dl fiskegelé (til sausen). fiskegelé (kald, flytende, til glasering). 2 ss hvit saus (til bindemassen). 2 ss fløte (halvvispet). 1 knivsspiss cayennepepper. sherry (litt, til sausen). salt og pepper (etter smak). hakket hvit gelé (til pynt i midten). russisk salat (til servering). Brun smør og mel brunes langsomt sammen og spædes spe med den brune brun buljong og fiskebuljong. Sausen smaatrækker i et hjørne paa komfyren La sausen trekke svakt i ca. 2 timer, tilsættes timer.. Tilsett de opskaarne tomater; oppskårne tomatene og kok sausen koker ind inn til det halve, siles. Sættes halve. Sil sausen.. Sett sausen over ilden igjen, og varmen igjen med trøffelsaft og fiskegelé haves i, koker igjen ind, fiskegelé, og kok inn til den stivner ved avkjøling stivner; nu tilsættes avkjøling. Smak forsiktig til med forsigtighet krydderier krydder og litt sherry. Heldes op Hell opp og røres i, rør til den er kold. Hummerkjøttet kald.. Bland 200 g hummerkjøtt og kaviaren blandes, irøres en blanding av kaviaren. Støt 100 gr. hummerkjøt, støtt g hummerkjøtt sammen med 2 spiseskeer ss hvit saus samt irørt saus, rør inn 2 spiseskeer ss halvvispet fløte og en knivsod cayenne. Smaa koteletformer pensles knivsspiss cayenne, og bland dette inn i hummer- og kaviarblandingen sammen med smør, hummerfarsen.. Pensle små kotelettformer med smør og heri fyldes fyll dem med blandingen. Saasnart de Sett kaldt til massen er stivnet, tages koteletterne stiv, og ta koteletten ut av formerne; de dækkes med formene.. Rør hummersmøret inn i den tillagede, saavidt så vidt smeltede saus, som er irørt hummersmørret. Paa hver kotelet lægges gelésausen og dekk koteletten med den. Legg en utskaaret skive trøffel. Koteletterne glasseres utskåret trøffelskive på hver kotelett.. Glaser koteletten med kold, kald, flytende fiskegelé og sættes koldt, sett dem kaldt til de skal anrettes. Koteletterne lægges anrettes.. Legg koteletten i rundkreds paa rundkrets på et litt dypt fat; i fat og fyll midten fyldes med hakket hvit gelé. Russisk Server russisk salat serveres til.

Note til Modernisert

Mål er omregnet til moderne enheter (dl, gram), «hummerfarce» er beholdt som begrep, og fremgangsmåten er delt i nummererte trinn. Kavring/gelé-mengder er beholdt som i originalen; «knivsod» er oversatt til en knivsspiss.

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Frequently asked questions

How long does the sauce take?
The sauce requires time: a brown roux of 60 g butter and 60 g flour is thinned with 3/4 l brown bouillon and 1/4 l fish bouillon and steeps gently for about 2 hours. Then it is reduced by half with tomatoes, strained, and cooked further with truffle juice and fish aspic until it sets when cooled. Figure on about 5 hours total including cooling.
What are the "cutlets" themselves made of?
They are made of 200 g lobster meat mixed with 150 g caviar, together with 200 g lobster forcemeat, 2 truffles, and a tablespoon of lobster butter. The dish is coated/glazed with fish aspic.
Why is it called "à la russe"?
The name refers to the caviar, which is a central ingredient along with the lobster meat. The recipe is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 147, and serves 6.
When are the sherry and spices added?
At the very end, after the sauce has been reduced: spices and a little sherry are added "with caution," and the sauce is stirred until cold, so the aroma does not boil away.

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