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.

Crayfish with rémoulade sauce

Name: Crayfish with rémoulade sauce
Prep time: 45 min
Cook time: 2 h 15 min
Total time: 3 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 50 pcs crayfish; 2.5 dl white wine; 1 l water; 1 tbsp salt; 3 tbsp oil (for the marinade); 1 tbsp vinegar (for the marinade); 0.5 tsp pepper (to taste); 2 pcs egg yolks (for the mayonnaise); 2 dl oil (for the mayonnaise); 1 dl heavy cream (stiffly whipped); 1 tbsp capers (finely chopped); 0.5 pcs lemon (the juice); 0.5 tsp onion juice

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
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
Clean
Take the crayfish meat out of the shells and clean the tails.
3
Marinate
Mix oil, vinegar and pepper and pour the mixture over the cleaned crayfish. Let it marinate for 2 hours.
4
Make the mayonnaise
Stir the egg yolks with the oil into a firm mayonnaise.
5
Finish the sauce
Stir the stiffly whipped cream into the mayonnaise along with the capers, lemon juice and onion juice.
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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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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