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Lobster Mousseline (mousseline de homard)

Erken's lobster mousseline from 1914: 250 g raw lobster meat is pounded with salt, pepper and nutmeg, egg white is stirred in, the forcemeat is sieved, warmed for one minute, chilled over ice, and 2.5 dl cream is stirred in. Steamed in a mold in a water bath for about 20 minutes and served with peas or asparagus and melted butter.

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 Henriette Schønberg Erken's "Stor kokebok" (1914). Mousseline was a refined party dish in the French-inspired kitchen, made from a raw shellfish forcemeat bound with egg white and cream and steamed in a water bath.

How to make it

  1. 1

    Pound the forcemeat

    Scrape the lobster meat free of membranes and pound it in a mortar (or run it in a food processor) together with salt, pepper and nutmeg into a fine paste.

  2. 2

    Stir in the egg white

    Add the egg white a little at a time while stirring rapidly or continuing to pound.

  3. 3

    Sieving

    Rub the forcemeat through a fine-mesh sieve so it becomes completely smooth.

  4. 4

    Warm and chill

    Put the forcemeat in a pot and stir it for 1 minute over the heat. Set the pot immediately over crushed ice.

  5. 5

    Add the cream

    Gently stir in the thick cream a little at a time, so the forcemeat stays airy.

  6. 6

    Cook in a water bath

    Fill the forcemeat into greased small molds or one larger mold. Cover with a lid and cook in a water bath in a moderately hot oven (about 160 °C (320 °F)) for roughly 20 minutes, until the mixture has set.

  7. 7

    Serving

    Turn out the mousseline and serve with small peas or asparagus tips drizzled with melted butter, or with a puree of assorted vegetables.

Changes from the original

Measurements are converted to modern units (deciliter, gram), "haarsigt" (hair sieve) is replaced with a fine-mesh sieve, and the method is divided into numbered steps. A food processor is mentioned as a modern alternative to pounding in a mortar.

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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)~56% av teksten endretfjernetlagt til
(Mousseline de homard.) 250 gr. raat hummerkjøt 2 1/2 del. rått hummerkjøtt 2½ dd. fløte 250 gr. kokt hummerkjøtt stottes med 80 gr. fiskegelé, gnis gjennem hårsikt, irøres 2 spiseskjeer fiskegelé og 2 spiseskjeer stivvispet fløte. Salt og kajenne efter smak. Settes på is for å stivne. Hvelves og serveres med puré av forskjellige grønnsaker. 1 eggehvite eggekvite 15 gr. salt pepper muskatnøt Hummerkjøttet muskatnøtt. Hummerkjøltet skrapes og støtes med krydderierne krydderiene til en fin deig; eggehviten tilsættes tilsettes litt efter litt, mens man hele tiden rører hurtig med en ske skje eller støter. Farcen gnides Farsen gnis gjennem en haarsigt, haves hårsikt, has i en gryte, røres 1 minut minutt over varmen, sættes settes straks paa smaahuggen på småhuggen is og irøres forsigtig forsiktig den tykke fløte litt efter litt. Farcen fyldes Farsen fylles i smurte smaa små eller én større form og kokes under lok lokk i vandbad vannbad i middelsvarm ovn i ca. 20 minutter. Til hummermousselinen hummermousseline serveres smaa små erter eller aspargeshoder, overheldt overhelt med smeltet smør eller med puré av forskjellige grønsaker. grønnsaker.

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Frequently asked questions

How long should the mousseline cook?
Fill the forcemeat into greased small molds or one larger mold, cover with a lid and cook in a water bath in a moderately hot oven for about 20 minutes.
What is the secret to a light, airy forcemeat?
Use raw lobster meat pounded to a fine paste with seasonings, add the egg white a little at a time while stirring vigorously, sieve the forcemeat through a fine sieve, stir for 1 minute over the heat and set it immediately over finely chopped ice before the thick cream is gently stirred in a little at a time.
What is served with lobster mousseline?
Small peas or asparagus tips drizzled with melted butter, or a puree of assorted vegetables. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 149, and serves 4.
What ingredients are needed?
250 g raw lobster meat, 2 1/2 dl cream, 1 egg white, 15 g salt, pepper and nutmeg.

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