Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 177) → Modernised~81% of the text changedremovedadded
750 gr. hummerkjøtt g kokt hummerkjøtt. 75 gr. smør g smør. 75 gr. hvetemel ½ l. g hvetemel. 1 l melk eller fiskekraft ½ del. vin fiskekraft. 1 dl sherry. pepper (etter smak). salt hummerfarve (etter smak). hummerfarge (paprikapulver eller hummersmør til farge). 1 eggeplomme stk eggeplomme. 6 plater gelatin Smør (bløtlagt). 2 stk egg (vispet, til panering). 2 dl knust, siktet kavring (til panering). smult eller nøytral frityrolje (til fritering). potetstappe (til anretning). tomater (uthulet, fylt med grønnsakspuré). persille eller sellerublad (til pynt). Rør smør og mel røres sammen, spes spe med melken eller kraften fiskekraften og gis gi det et opkok; oppkok. Smelt den vaskede gelatin smeltes heri. Kjøttet skjæres bløtlagte, avrente gelatinen i den varme sausen.. Skjær hummerkjøttet i små terninger og røres terninger. Rør kjøttet inn i den avkjølede saus tillikemed vin, krydderier, hummerfarve avkjølte sausen sammen med sherry, salt, pepper, hummerfarge og eggeplommen. Stuingen legges eggeplommen.. Bre stuingen ut over på et fat, som dekkes dekk lett med smørpapir. Når stuingen smørpapir og sett kaldt til den er ganske kold, deles helt stiv – gjerne til dagen etter.. Del den op kalde massen i like store deler, som rulles deler og rull dem til avlange avlange, små pølser; disse vendes pølser.. Vend krokettene i vispet egg; derpå egg og deretter i støtt, knust, siktet kavring og kokes kavring.. Frityrstek krokettene i smult. Krokettene smult eller nøytral olje til de er gyldne. De bør kokes stekes like før de skal anrettes, men stuingen bør helst lages dagen før. På midten serveres.. Legg en bord av potetstappe midt på fatet legges en potetbord, og still krokettene mot denne stilles krokettene. Omkring stilles uthulte tomater, den. Sett uthulede tomater fylt med grønnsakepuré, likeledes legges grønnsakspuré rundt, legg tomatskiver øverst på potetborden. Persilleblade potetborden og stikk persille- eller selleriblade stikkes selleriblad i midten.

Note on Modernised

Mål er modernisert (liter, desiliter, gram), smult er angitt med nøytral frityrolje som alternativ, «kavring» er beskrevet som knust kavring/griljermel, og «hummerfarve» som paprikapulver eller hummersmør til farge. Fremgangsmåten er delt i nummererte trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!