Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Krustader with shrimp and asparagus

A krustade filling of white sauce (30 g butter, 30 g flour, 4 dl light stock or cream-milk) simmered for 5 minutes, thickened with egg yolk, then combined with ½ liter of peeled shrimp and 250 g cut-up asparagus that are only warmed through in the sauce. Filled into krustader (crisp timbale cases) just before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 12 (falt i det fri)

Be the first to rate

About the dish

One of Erken's classic krustade fillings for the party table. Shrimp were bought by the liter basket (¼–½ liter of unpeeled shrimp), and asparagus most often came from a can. The point is that the shrimp and asparagus are only warmed through in the finished, egg-thickened sauce so they do not turn rubbery.

How to make it

  1. 1

    Make the sauce

    Stir the butter and flour together in a saucepan and thin with the stock or cream-milk little by little to a smooth sauce.

  2. 2

    Simmer

    Let the sauce simmer for 5 minutes, stirring.

  3. 3

    Thicken with egg yolk

    Take the saucepan off the heat and stir in the egg yolk. The sauce must not boil afterward.

  4. 4

    Add shrimp and asparagus

    Add the cut-up asparagus and the peeled shrimp and warm them in the sauce without letting it boil. Season with salt.

  5. 5

    Assemble

    Spoon the filling into the krustader right before serving, or they will turn soft.

Changes from the original

"del." is interpreted as deciliters and "½ l. ræker" as about ½ liter of shell-on shrimp (about 150 g of peeled shrimp meat). Cream-milk is explained as milk with cream added. "Vannes" (watered) has been modernized to "warmed."

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.

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. 12) → 1949 (korrekturlest, s. 17)~39% av teksten endretfjernetlagt til
30 gr. smør 30 gr. hvetemel 4 del. lys kraft eller fløtemelk ½ 1/2 l. ræker reker 250 gr. asparges 1 eggeblomme. eggeplomme. Smør og mel røres sammen og spædes spes med kraften eller melken; smaakoker småkoker i 5 minutter, mi nutter, jevnes med eggeblommen. eggeplom men. Den opskaarne kokte, opskårne asparges og de rensede ræker haves reker has i og vannes varmes i sausen uten at å koke.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why should the filling not boil after the shrimp and asparagus are added?
The sauce is already thickened with egg yolk, and boiling would make it curdle. The shrimp would also turn rubbery and the asparagus would fall apart. The filling should only be warmed through in the sauce.
How long should the sauce cook?
Butter and flour are stirred together, thinned with 4 dl light stock or cream-milk, and simmered for 5 minutes before being thickened with the egg yolk.
Can I use milk instead of stock?
Yes, the recipe calls for 4 dl light stock or cream-milk. Stock (preferably from the shrimp shells) gives more flavor, while cream-milk gives a milder, rounder sauce.
How much shrimp and asparagus are needed for six servings?
The recipe from Schønberg Erken's Stor kokebok (1914) uses ½ liter of shrimp and 250 g of asparagus, cut up before being added to the sauce.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!