Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

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
Modernised → 1949 (proofread, p. 177)~79% of the text changedremovedadded
(Mousseline de homard.) 250 g gr. rått hummerkjøtt. 2,5 dl hummerkjøtt 2½ dd. fløte (godt kald). 1 stk eggehvite. 15 g salt. pepper (etter smak). muskatnøtt (etter smak). små erter eller aspargeshoder (til servering). smeltet smør eller grønnsakspuré (til servering). Skrap hummerkjøttet fritt 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 hinner å stivne. Hvelves og støt det i morter (eller kjør det i foodprosessor) sammen serveres med salt, puré av forskjellige grønnsaker. 1 eggekvite 15 gr. salt pepper muskatnøtt. Hummerkjøltet skrapes og muskatnøtt støtes med krydderiene til en fin deig.. Tilsett deig; eggehviten litt om tilsettes litt efter litt, mens du man hele tiden rører raskt hurtig med en skje eller støter videre.. Gni farsen gjennom støter. Farsen gnis gjennem en finmasket sil så den blir helt jevn.. Legg farsen hårsikt, has i en kjele og rør den gryte, røres 1 minutt over varmen. Sett kjelen varmen, settes straks på knust is.. Rør småhuggen is og irøres forsiktig inn den tykke fløten fløte litt om litt, så farsen holder seg luftig.. Fyll farsen efter litt. Farsen fylles i smurte små former eller én større form. Dekk med lokk form og kok kokes under lokk i vannbad i middels varm middelsvarm ovn (ca. 160 °C) i omtrent ca. 20 minutter, til massen er stivnet.. Hvelv mousselinen og server med minutter. Til hummermousseline serveres små erter eller aspargeshoder aspargeshoder, overhelt med smeltet smør, smør eller med puré av forskjellige 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.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!