Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Oysters à la favorite

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)

Be the first to rate

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. 1

    Open the oysters

    Open the oysters carefully and reserve the oyster liquor.

  2. 2

    Chill

    Set the oysters to chill on ice for 2 hours.

  3. 3

    Mix the spiced sauce

    Mix grated horseradish, lemon juice, tomato ketchup and Worcestershire sauce, and fold it together with the oysters.

  4. 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).

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 138) → Modernised~82% of the text changedremovedadded
10 stk østers 1/4 teske (ferske, i skallet). 0,25 tsk revet peberrot 1/2 citron pepperrot. 0,5 stk sitron (saften; eventuelt uthulede halvdeler til servering). 1 teskefuld tomatketchup tsk tomatketchup. 10 draaper worcestersaus Østerserne aapnes dråper worcestersaus. Åpne østersene forsiktig og sættes paa ta vare på østersvannet.. Sett østersene kaldt på is i 2 timer. Blandes derefter med den revne peberrot, citronsaften timer.. Bland revet pepperrot, sitronsaft, tomatketchup og de øvrige krydderier. Serveres worcestersaus, og vend det sammen med østersene.. Server iskaldt i flate glas glass eller i uthulede halve citroner. sitroner.

Note on Modernised

OCR-en er ufullstendig i denne oppskriften; ingrediensmengdene er tolket ut fra den smale spaltekolonnen («1/4 teske re…» = revet peberrot, «1 teskefuld tomatek…» = tomatketchup, «10 draaper worceste…saus» = worcestersaus). Mål er oppgitt i moderne enheter (dl, tsk).

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!