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Crayfish with rémoulade sauce

Erken's recipe for crayfish with rémoulade sauce: 50 crayfish boiled in water and white wine with salt, the meat cleaned and marinated 2 hours in oil, vinegar and pepper, and served cold with a rémoulade of mayonnaise (2 egg yolks, 2 dl oil) with stiffly whipped cream, capers, lemon juice and onion juice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 151 (falt i det fri)

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About the dish

A festive crayfish starter from the crayfish chapter in Stor kokebok (Great Cookbook) (1914): the crayfish are boiled in water and white wine, marinated in oil and vinegar and served with a cream-lightened rémoulade.

How to make it

  1. 1

    Boil the crayfish

    Wash the crayfish well. Bring water and white wine to a boil with the salt, add the crayfish and boil them until done. Let them cool in the liquid.

  2. 2

    Clean

    Take the crayfish meat out of the shells and clean the tails.

  3. 3

    Marinate

    Mix oil, vinegar and pepper and pour the mixture over the cleaned crayfish. Let it marinate for 2 hours.

  4. 4

    Make the mayonnaise

    Stir the egg yolks with the oil into a firm mayonnaise.

  5. 5

    Finish the sauce

    Stir the stiffly whipped cream into the mayonnaise along with the capers, lemon juice and onion juice.

  6. 6

    Serving

    Arrange the marinated crayfish cold and serve the rémoulade sauce alongside.

Changes from the original

Deciliters and dessertspoons have been converted to modern measures (dl, tbsp/tsp). The ingredient list has been split into a main part and a sauce. The method is written in modern language; quantities and times are unchanged.

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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. 151) → 1949 (korrekturlest, s. 178)~49% av teksten endretfjernetlagt til
50 krebs 1/4 l. kreps i/ 2 1. hvitvin 1 l. vand y 2 1. vann 1 spiseske spiseskje salt 3 spiseskeer spiseskjeer olje 1 spiseske spiseskje eddik pepper pepper. Remouladesaus: Mayonnaise Majones av 2 eggeblommer eggeplommer og 2 del. olje 1 del. kremfløte 1 dessertske x dessertskje kapers saft av 1/2 citron 1/2 teske y 2 sitron y 2 teskje løksaft. Krebsene Krepsene vaskes og sættes settes over ilden varmen i det kokende vand vann og vin, blandet og tilsat tilsatt saltet. Naar krebsen Når krepsen er kokt og avkjølet, tages krebsekjøttet tas krepsekjøttet ut og marineres med oljen, eddik og pepper, som blandes sammen og dryppes over de rensede krebs, trækker kreps, trekker i dette i 2 timer. — Imidlertid har man sausen færdiglaget. ferdiglaget. I den tillagede mayonnaise majones rører man den stivvispede fløte samt krydderierne. krydderiene.

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Frequently asked questions

How are the crayfish boiled?
The crayfish are washed and put in boiling liquid of 1 liter water and 1/4 liter white wine with 1 tablespoon salt added. After boiling they are cooled before the meat is taken out.
How long should the crayfish meat marinate?
The cleaned crayfish meat is dressed with a mixture of 3 tablespoons oil, 1 tablespoon vinegar and pepper, and marinates in this for 2 hours. This makes the total time about 3 hours.
What is the rémoulade sauce made of?
A mayonnaise of 2 egg yolks and 2 deciliters of oil, stirred together with 1 deciliter of stiffly whipped heavy cream, 1 dessertspoon of capers, the juice of 1/2 lemon and 1/2 teaspoon of onion juice.
How many crayfish are needed for 6 servings?
The recipe from Schønberg Erken's Stor kokebok (Great Cookbook) (1914), p. 151, allows 50 crayfish for 6 people.

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