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Lobster Croquettes

Lobster croquettes from Erken (1914): a thick white sauce of 75 g butter, 75 g flour and 1 l milk/fish stock is set with 6 gelatin sheets, mixed with 750 g diced lobster meat, 1 dl sherry, seasonings, lobster coloring and an egg yolk. The mixture is chilled completely (preferably overnight), rolled into small logs, breaded in egg and breadcrumbs and deep-fried in lard just before serving, plated with mashed potatoes, stuffed tomatoes and parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 149 (falt i det fri)

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About the dish

From the fish chapter of "Stor kokebok" (1914). Croquettes made from a set filling were a classic party dish; Erken stresses that the filling should preferably be made the day before, while the croquettes fried in lard must be cooked just before serving.

How to make it

  1. 1

    The sauce

    Stir butter and flour together, thin with the milk or fish stock and bring to a boil. Melt the soaked, drained gelatin into the hot sauce.

  2. 2

    Mix the filling

    Cut the lobster meat into small dice. Stir the meat into the cooled sauce along with the sherry, salt, pepper, lobster coloring and the egg yolk.

  3. 3

    Chilling

    Spread the mixture out on a platter, cover lightly with parchment paper and refrigerate until completely firm – preferably until the next day.

  4. 4

    Shape the croquettes

    Divide the cold mixture into equal portions and roll them into small oblong logs.

  5. 5

    Breading

    Turn the croquettes in beaten egg and then in crushed, sifted rusk crumbs.

  6. 6

    Deep-frying

    Deep-fry the croquettes in lard or neutral oil until golden. They are best fried just before serving.

  7. 7

    Plating

    Place a ridge of mashed potatoes down the center of the platter and lean the croquettes against it. Arrange hollowed tomatoes filled with vegetable puree around them, set tomato slices on top of the potato ridge and tuck parsley or celery leaves in the middle.

Changes from the original

Measurements are modernized (liter, deciliter, gram), lard is given with neutral frying oil as an alternative, "kavring" is described as crushed rusk crumbs/breadcrumbs, and "hummerfarve" as paprika powder or lobster butter for color. The method is divided into numbered steps.

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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. 149) → 1949 (korrekturlest, s. 177)~34% av teksten endretfjernetlagt til
750 gr. hummerkjøt hummerkjøtt 75 gr. smør 75 gr. hvetemel 1 ½ l. melk eller fiskekraft 1 ½ del. sherry vin pepper salt hummerfarve 1 eggeblomme eggeplomme 6 plater gelatin Smør og mel røres sammen, spædes spes med melken eller kraften og gives gis et opkok; den vaskede gelatin smeltes heri. Kjøttet skjæres i smaa små terninger og røres i den avkjølede saus tillikemed vin, krydderier, hummerfarve og eggeblommen. eggeplommen. Stuingen lægges legges ut over et fat, som dækkes let dekkes lett med smørpapir. Naar Når stuingen er ganske kold, deles den op i like store dele, disse deler, som rulles til avlange smaa små pølser; disse vendes i vispet egg, derpaa egg; derpå i støtt, sigtet siktet kavring og kokes i smult. Kroquetterne Krokettene bør kokes like før de skal anrettes, men stuingen bør helst lages dagen før. Paa På midten av fatet lægges legges en potetesbord, potetbord, mot denne stilles kroquetterne. krokettene. Omkring stilles uthulede uthulte tomater, fyldt fylt med grønsakepuré, grønnsakepuré, likeledes lægges legges tomatskiver øverst paa potetesborden. på potetborden. Persilleblade eller selleriblade stikkes i midten.

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Frequently asked questions

Why does the recipe take so long?
The work itself is quick, but the filling has to set completely. Henriette Schønberg Erken recommends making the filling the day before, so it becomes thoroughly cold and firm enough to shape. That is why the total time is given as around 13 hours, most of which is chilling time.
How are the croquettes shaped and cooked?
The cold filling is divided into equal portions that are rolled into small oblong logs. These are turned first in beaten egg, then in crushed, sifted rusk crumbs, and deep-fried in lard. The croquettes are best fried just before plating.
What does the gelatin do in the recipe?
The 6 gelatin sheets are melted into the hot milk or fish stock sauce and firm up the filling as it cools. Without it the mixture would be too loose to roll and bread.
What does the filling itself consist of?
750 g lobster meat cut into small dice, mixed into a cooled roux-based sauce of 75 g butter, 75 g wheat flour and 1 liter of milk or fish stock, seasoned with 1 dl sherry, pepper, salt, lobster coloring and 1 egg yolk. The recipe serves 8.

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