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Crayfish in aspic

Crayfish in aspic from Erken 1914: crayfish cooked with carrot, onion and parsley, the shells pounded and strained into a mousse with crayfish butter, white sauce, fish aspic and whipped cream, stirred cold over ice. The mixture fills tail shells and a charlotte mold lined with aspic and crayfish tails; unmolded and garnished with truffle and chervil.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 152 (falt i det fri)

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About the dish

A cold buffet dish in the classic aspic tradition: crayfish mousse molded in a charlotte mold, garnished with crayfish tails and truffle. Such cold dishes were highlights of the festive table around 1914, and Erken gives both an unmolded and a mold-served version.

How to make it

  1. 1

    Cook the crayfish

    Lightly brown the finely chopped carrot, onion and parsley in the butter, pour on the meat stock (or the wine) and cook the crayfish in this for 10–15 minutes.

  2. 2

    Clean

    Clean the crayfish tails and set aside 20 fine tail shells. Pound the rest of the shells together with the vegetables into a fine mass.

  3. 3

    Make the crayfish mixture

    Add 15 g butter, the crayfish butter, the thick white sauce and 6 tbsp melted fish aspic to the pounded mass. Rub everything through a fine-mesh sieve into a bowl.

  4. 4

    Stir over ice

    Set the bowl on finely crushed ice, stir for 3 minutes and add the whipped cream and the crayfish tails cut into small dice.

  5. 5

    Fill the tail shells

    Fill the 20 tail shells with the mixture and garnish them with coarsely chopped truffle.

  6. 6

    Line the mold

    Line a smooth charlotte mold thickly with aspic, and garnish the bottom and sides with crayfish tails dipped in half-set aspic. Let set well.

  7. 7

    Fill the mold

    Stir 1 tbsp coarsely chopped truffle into the rest of the mixture and fill it into the mold. Chill until it is completely firm, at least a few hours.

  8. 8

    Serve

    Dip the mold for a moment in hot water and turn it out; arrange the filled tail shells around it. The dish can also be served in the mold: in that case pour aspic over the set mixture and garnish with crayfish tails, truffle and chervil before a thin layer of fish aspic is poured over.

Changes from the original

Measures modernized to dl and grams; the archaic "hair sieve" explained as a fine-mesh sieve. The ingredient list in the original mentions meat stock, while the method mentions wine – both have been kept as alternative cooking liquids. Necessary but unspecified components (crayfish butter, fish aspic, cream, truffles) have been listed with quantities taken from the method.

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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. 152) → 1949 (korrekturlest, s. 180)~50% av teksten endretfjernetlagt til
Kreps i gelé. 40 krebs kreps 120 gr. gulerøtter 100 gr. løk 30 gr. persille 40 gr. smør 2 1/2 del. kjøtkraft. kjøttkraft. De rensede rensede, finhakkede gulerøtter, løk og persille brunes let lett i smørret, paaheldes vinen; smøret, påhelles kraften; heri kokes krebsene krepsene 10 å 15 minutter. Krebsehalerne renses Krepsehalene renses, og skallene lægges legges tilside. Resten av skallene og de kokte grønsaker grønnsaker støtes fint, tilsættes tilsettes 15 gr. smør, 60 gr. krebsesmør, krepsesmør, 1 del. tyk tykk hvit saus samt 6 spiseskeer spiseskjeer smeltet fiskegelé. Alt gnides gnis gjennem haarsigt hårsikt i et kar, kar som sættes paa smaahuggen settes på små huggen is; rør i det i 3 minutter og tilsæt tilsett 2 1/2 del. vispet fløte og krebsehalerne, skaaret krepsehalene, skåret i smaa små terninger. 20 haleskaller fyldes fylles med denne masse og dekoreres med grovhakkede trøfler. En glat glatt charlotte-form beklædes tykt med gele, bunden gelé, bunnen og siderne sidene garneres med krebsehaler, krepsehaler, som først er dyppet i halvflytende gele. Naar gelé. Når alt er godt stivnet, fyldes fylles med resten av den færdiglagede ferdiglagede masse, som like før ifyldningen ifyllingen irøres 1 spiseske spiseskje grovhakkede trøfler. — Formen dyppes et øieblik, øieblikk før den skal tømmes, hurtig i varmt vand; vann, de fyldte krebsehaler lægges fylte krepsehaler legges omkring. Retten kan ogsaa serveres i formen; da heldes gele øverst i formen, efter at massen er stivnet. Over massen pyntes da med krebshaler, trøfler og kjørvelblade, og et tyndt lag fiskegelé heldes over.

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Frequently asked questions

How long should the crayfish cook?
The crayfish are cooked for 10–15 minutes in the wine together with the lightly browned vegetables (carrot, onion and parsley).
What are the shells used for?
The tail shells are set aside and filled – 20 of them are filled with the crayfish mixture and decorated with coarsely chopped truffle. The rest of the shells are pounded fine together with the cooked vegetables and go into the mixture.
How does the mixture get the right consistency?
The strained mixture with crayfish butter, thick white sauce and 6 tablespoons of melted fish aspic is stirred for 3 minutes over finely crushed ice, before 2 1/2 dl whipped cream and finely diced crayfish tails are folded in.
How many servings and how long does the dish take?
The recipe is meant for 8 servings, and the total time is about 6 hours including setting of the aspic. Source: Henriette Schønberg Erken's Stor kokebok (Great Cookbook) (1914), p. 152.

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