How long should the crayfish soufflé bake?

About 25 minutes in a not-too-hot oven. Total time for the dish is around 70 minutes, including preparing the base.

How is the base made?

250 g wheat flour is stirred out little by little with 6 dl milk in an iron pot, seasoned with salt, pepper and nutmeg and brought to a boil while stirring constantly. The pot is taken off the heat at once, and you stir in 100 g grated parmesan, 2 tablespoons crayfish butter, 45 g butter and 5 egg yolks – finally the stiffly beaten egg whites are folded in.

How is the soufflé arranged in the dish?

The mixture is layered with cleaned crayfish tails and truffle slices in a greased, ovenproof dish. The mixture should be on the bottom and on top.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (Great Cookbook) of 1914, page 152. The French name is soufflé d'écrevisses, and the recipe is meant for 6 servings.

Crayfish soufflé (soufflé d'écrevisses)

Name: Crayfish soufflé (soufflé d'écrevisses)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: crayfish (cooked, tails cleaned – about 25–30 pcs); truffles (sliced); 250 g wheat flour; 6 dl milk; salt (to taste); pepper (to taste); nutmeg (to taste); 100 g grated parmesan; 45 g butter (plus butter for the dish); 5 pcs eggs (separated into yolk and white); 2 tbsp crayfish butter

Crayfish soufflé from Erken 1914: a thick milk-and-flour base seasoned with pepper and nutmeg, stirred with parmesan, crayfish butter, butter and egg yolks, folded with stiffly beaten egg whites and layered with crayfish tails and truffle slices in an ovenproof dish, baked about 25 minutes in a moderate oven.

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

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About the dish

Soufflés in the French style were among the most refined dishes in Norwegian gentry kitchens around 1900. Erken gives the dish both a Norwegian and a French name, as she often does with the finest party dishes.

How to make it

1
Make the base
Put the flour in a pot and mix it little by little with the milk into a smooth mass. Add salt, pepper and nutmeg, and bring it to a boil while stirring constantly.
2
Stir in flavor
Take the pot off the heat at once and stir in the grated parmesan, crayfish butter, butter and the egg yolks.
3
Fold in the egg whites
Whisk the egg whites stiff and fold them carefully into the mixture.
4
Put in the dish
Layer the mixture with cleaned crayfish tails and truffle slices in a greased, ovenproof dish – mixture on the bottom and on top.
5
Bake
Bake the soufflé in a not-too-hot oven, about 180 °C (355 °F), for about 25 minutes, and serve at once.

Changes from the original

Measures modernized: the archaic "del." → deciliters, "tablespoonfuls" → tablespoons. "Dough on the bottom and on top" has been read as "mixture on the bottom and on top." The oven temperature ("not too hot an oven") has been given as about 180 °C (355 °F).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 152) → 1949 (korrekturlest, s. 180)~34% av teksten endretfjernetlagt til

~~Krebs~~ Krepsesoufflé. (Soufflé d'écrevisses.) Kreps trøfler 250 gr. hvetemel 6 del. melk salt pepper muskat 100 gr. reven ~~parmesanost~~ skarp ost 45 gr. smør 5 egg 2 ~~spiseskeer krebsesmør.~~ spiseskjeer krepsesmør. Melet ~~haves~~ has i en jerngryte og blandes litt efter litt med melken, ~~tilsættes~~ tilsettes pepper og muskat, ~~gives~~ gis et opkok under stadig omrøren; ~~tages~~ tas straks av ~~ilden~~ varmen og irøres den revne ost, ~~krebsesmørret, smørret, eggeblommerne~~ krepsesmøret, smøret, eggeplommene og ~~tilsidst~~ tilsist de stivvispede eggehviter. Denne masse ~~lægges~~ legges lagvis med de rensede ~~krebsehaler~~ krepsehaler og trøffelskiver i smurt, ildfast form. ~~Masse~~ Deig underst og øverst. ~~Souffléen~~ Soufléen stekes i ikke for varm ovn ca. 25 minutter.

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Frequently asked questions

How long should the crayfish soufflé bake?: About 25 minutes in a not-too-hot oven. Total time for the dish is around 70 minutes, including preparing the base.
How is the base made?: 250 g wheat flour is stirred out little by little with 6 dl milk in an iron pot, seasoned with salt, pepper and nutmeg and brought to a boil while stirring constantly. The pot is taken off the heat at once, and you stir in 100 g grated parmesan, 2 tablespoons crayfish butter, 45 g butter and 5 egg yolks – finally the stiffly beaten egg whites are folded in.
How is the soufflé arranged in the dish?: The mixture is layered with cleaned crayfish tails and truffle slices in a greased, ovenproof dish. The mixture should be on the bottom and on top.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (Great Cookbook) of 1914, page 152. The French name is soufflé d'écrevisses, and the recipe is meant for 6 servings.

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