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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 149) → Modernised~80% of the text changedremovedadded
250 gr. raat hummerkjøt 2 1/2 del. g rått hummerkjøtt. 2,5 dl fløte (godt kald). 1 eggehvite stk eggehvite. 15 gr. salt g salt. pepper muskatnøt Hummerkjøttet skrapes (etter smak). muskatnøtt (etter smak). små erter eller aspargeshoder (til servering). smeltet smør eller grønnsakspuré (til servering). Skrap hummerkjøttet fritt for hinner og støtes støt det i morter (eller kjør det i foodprosessor) sammen med krydderierne salt, pepper og muskatnøtt til en fin deig; deig.. Tilsett eggehviten tilsættes litt efter litt, om litt mens man du hele tiden rører hurtig med en ske raskt eller støter. Farcen gnides gjennem støter videre.. Gni farsen gjennom en haarsigt, haves finmasket sil så den blir helt jevn.. Legg farsen i en gryte, røres kjele og rør den 1 minut minutt over varmen, sættes varmen. Sett kjelen straks paa smaahuggen is og irøres forsigtig på knust is.. Rør forsiktig inn den tykke fløte fløten litt efter litt. Farcen fyldes om litt, så farsen holder seg luftig.. Fyll farsen i smurte smaa små former eller én større form form. Dekk med lokk og kokes under lok kok i vandbad vannbad i middelsvarm middels varm ovn (ca. 160 °C) i ca. omtrent 20 minutter. Til hummermousselinen serveres smaa minutter, til massen er stivnet.. Hvelv mousselinen og server med små erter eller aspargeshoder, overheldt aspargeshoder overhelt med smeltet smør smør, eller med puré av forskjellige grønsaker. grønnsaker.

Note on Modernised

Målene er omregnet til moderne enheter (desiliter, gram), «haarsigt» er erstattet med finmasket sil, og fremgangsmåten er delt i nummererte trinn. Foodprosessor er nevnt som moderne alternativ til støting i morter.

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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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