How long should the oyster beards steep?

The beards steep in the oyster liquor for 10 minutes. This oyster stock is used later in the sauce.

How is the sauce thickened?

1 teaspoon of cornstarch is stirred into the cold meat stock (1 dl) and stirred into the pot, which is brought to a boil.

Does the celery need to be browned?

No. The celery is stirred in 30 g melted butter for 10 minutes without browning, before the sherry, oyster stock, salt and pepper are added.

How is the dish served?

On a slightly deep platter, with finely chopped parsley sprinkled over the stew. The shrimp and the rest of the butter (of a total of 50 g) are stirred into the sauce at the end. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 139.

Oysters à la Marguerite

Name: Oysters à la Marguerite
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 servings
Cuisine: Norwegian
Ingredients: 10 pcs oysters; 1 tbsp finely chopped celery (washed); 50 g butter (30 g for the celery, the rest for the sauce); 1 dl sherry; 1 tsp cornstarch; 1 dl meat stock (cold, for stirring in the starch); 100 g peeled shrimp; 0.25 pcs lemon (the juice); 1 tbsp finely chopped parsley; salt (to taste); pepper (to taste)

Oysters à la Marguerite (Erken 1914): finely chopped celery is sweated in butter, thinned with sherry and oyster stock, thickened with cornstarch stirred into cold meat stock, seasoned with lemon, salt and pepper. Oysters and peeled shrimp are warmed in the sauce with the rest of the butter; served on a deep platter with chopped parsley on top.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 139 (falt i det fri)

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About the dish

A fine oyster stew from the fish chapter of "Stor kokebok" (1914), named after French restaurant fashion. The dish belongs to the small, elegant starters Erken recommended for parties.

How to make it

1
Open the oysters
Open the oysters and collect the oyster liquor. Let the beards steep in the oyster liquor for 10 minutes, then strain off the stock. Cut the oyster meat in two.
2
Prepare the celery
Wash and finely chop the celery, and dry it on a kitchen towel.
3
Sweat the celery
Melt 30 g butter and stir the celery in it for 10 minutes without letting it brown.
4
Make the sauce
Add the sherry and the strained oyster stock, and season with salt and pepper. Stir the cornstarch into the cold meat stock, stir it into the pot and bring to a boil. Season with lemon juice.
5
Finish
Add the oysters and the peeled shrimp to the sauce, and stir in the rest of the butter. Heat through without boiling.
6
Serve
Arrange the stew on a slightly deep platter and sprinkle the chopped parsley over it.

Changes from the original

Measurements have been converted to modern units (dl, g, tbsp/tsp). The shrimp quantity was missing in the OCR text and has been set to 100 g peeled shrimp. The "wine" in the method is interpreted as the sherry in the ingredient list. Cornstarch used for "corn flour".

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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. 139) → 1949 (korrekturlest, s. 167)~45% av teksten endretfjernetlagt til

10 (Huitres à la Marguerite.) Ingredienser: 12 østers 1 ~~spiseske~~ spiseskje finhakket stangselleri 50 gr. smør 1 del. sherry 1 ~~teske maismel 1 del. kjøtkraft ræker~~ teskje potetesmel 3/4 l. reker saft av ~~1/4 citron~~ 3/4 sitron 1 ~~spiseske~~ spiseskje finhakket persille ~~salt pepper Østerserne aapnes,~~ 1 del. kjøttkraft. Østersene åpnes, skjegget ~~trækker~~ trekker med ~~østersvandet~~ østersvannet i 10 minutter. ~~Østerserne~~ Østersene deles i to ~~dele.~~ deler. Den vaskede selleri hakkes fint op, ~~tørres paa~~ tørkes på et ~~grønsakeklæde.~~ grønnsakklæde. Smelt 30 gr. smør, rør sellerien heri i 10 minutter; skal ikke brunes, ~~tilsæt~~ tilsett vinen, østerskraften, salt og pepper. ~~Maismelet~~ Potetesmelet utrøres med den kolde kraft, røres i gryten, ~~gives~~ gis et opkok, — ~~citronsaft~~ sitronsaft efter smak; ~~østerserne~~ østersene og de rensede ~~ræker haves~~ reker has i sausen, samt resten av ~~smørret.~~ smøret. Serveres ~~paa~~ på et litt dypt fat; den hakkede persille strøes over stuingen.

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Frequently asked questions

How long should the oyster beards steep?: The beards steep in the oyster liquor for 10 minutes. This oyster stock is used later in the sauce.
How is the sauce thickened?: 1 teaspoon of cornstarch is stirred into the cold meat stock (1 dl) and stirred into the pot, which is brought to a boil.
Does the celery need to be browned?: No. The celery is stirred in 30 g melted butter for 10 minutes without browning, before the sherry, oyster stock, salt and pepper are added.
How is the dish served?: On a slightly deep platter, with finely chopped parsley sprinkled over the stew. The shrimp and the rest of the butter (of a total of 50 g) are stirred into the sauce at the end. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 139.

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