Why should the oysters sit on ice for 2 hours?

Chilling makes the oysters nicely cold and firm before serving – this is what makes up most of the preparation time (about 2 hours of 135 minutes total). The mixing itself takes only a few minutes.

What is the spiced sauce made of?

1/4 teaspoon grated horseradish, the juice of 1/2 lemon, 1 teaspoon tomato ketchup and 10 drops of Worcestershire sauce. This is mixed with the opened oysters.

How is the dish served?

In shallow glasses or in hollowed-out lemon halves. The recipe is for 10 oysters, i.e. 2 servings, and is taken from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 138.

Oysters à la favorite

Name: Oysters à la favorite
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 2 servings
Cuisine: Norwegian
Ingredients: 10 pcs oysters (fresh, in the shell); 0.25 tsp grated horseradish; 0.5 pcs lemon (the juice; optionally hollowed-out halves for serving); 1 tsp tomato ketchup; 10 drops Worcestershire sauce

A cold starter of raw oysters chilled on ice and mixed with grated horseradish, lemon juice, tomato ketchup and Worcestershire sauce, served in glasses or hollowed-out lemon halves.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 138 (falt i det fri)

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About the dish

One of several oyster dishes in the fish chapter. "À la favorite" is a cold, spicy preparation of raw oysters – the era's answer to the oyster cocktail – served in glasses or in hollowed-out lemon halves.

How to make it

1
Open the oysters
Open the oysters carefully and reserve the oyster liquor.
2
Chill
Set the oysters to chill on ice for 2 hours.
3
Mix the spiced sauce
Mix grated horseradish, lemon juice, tomato ketchup and Worcestershire sauce, and fold it together with the oysters.
4
Plating
Serve ice-cold in shallow glasses or in hollowed-out lemon halves.

Changes from the original

The OCR is incomplete in this recipe; the ingredient quantities are interpreted from the narrow column ("1/4 teske re…" = grated horseradish, "1 teskefuld tomatek…" = tomato ketchup, "10 draaper worceste…saus" = Worcestershire sauce). Measurements are given in modern units (dl, tsp).

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. 138) → 1949 (korrekturlest, s. 167)~93% av teksten endretfjernetlagt til

(Huitres à la favorite.) Ingredienser: 10 østers ~~1/4 teske revet peberrot~~ 3/4 teskje reven reddik 1/2 ~~citron~~ sitron 1 ~~teskefuld tomatketchup~~ teskjefull tomatekstrakt 10 ~~draaper worcestersaus Østerserne aapnes og sættes paa is i 2 timer. Blandes derefter~~ dråper worcestershiresaus salt. Østersene åpnes. Skjegget koker 5 minutter med ~~den revne peberrot, citronsaften~~ buljongen og ~~de øvrige krydderier. Serveres~~ vinen; siles. Eggeplommene røres hvite og tykke, tilsettes litt efter litt melet, litt av det kolde smør, saften av sitronen og kraften spiseskjevis; gis under stadig omrøren et opkok. Tas av varmen, og østersene med deres saft has i. Holdes varmt i ~~flate glas~~ vannbad, ti østersene må ikke koke. Fylles i skjell eller varme posteier. Posteiene må ikke settes ved varmen eller i ~~uthulede halve citroner.~~ stekeovnen efter å være fylt, av dette blir de bløte.

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Frequently asked questions

Why should the oysters sit on ice for 2 hours?: Chilling makes the oysters nicely cold and firm before serving – this is what makes up most of the preparation time (about 2 hours of 135 minutes total). The mixing itself takes only a few minutes.
What is the spiced sauce made of?: 1/4 teaspoon grated horseradish, the juice of 1/2 lemon, 1 teaspoon tomato ketchup and 10 drops of Worcestershire sauce. This is mixed with the opened oysters.
How is the dish served?: In shallow glasses or in hollowed-out lemon halves. The recipe is for 10 oysters, i.e. 2 servings, and is taken from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 138.

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