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Oysters à la Marguerite

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. 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. 2

    Prepare the celery

    Wash and finely chop the celery, and dry it on a kitchen towel.

  3. 3

    Sweat the celery

    Melt 30 g butter and stir the celery in it for 10 minutes without letting it brown.

  4. 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. 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. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 139) → Modernised~81% of the text changedremovedadded
10 østers stk østers. 1 spiseske spiseskje finhakket stangselleri (vasket). 50 gr. g smør (30 g til sellerien, resten til sausen). 1 del. sherry dl sherry. 1 teske maismel teskje maisennamel. 1 del. kjøtkraft ræker saft dl kjøttkraft (kald, til utrøring av 1/4 citron melet). 100 g rensede reker. 0,25 stk sitron (saften). 1 spiseske spiseskje finhakket persille persille. salt (etter smak). pepper Østerserne aapnes, (etter smak). Åpne østersene og samle opp østersvannet. La skjegget trækker med østersvandet trekke i østersvannet i 10 minutter. Østerserne deles minutter, sil av kraften. Del østerskjøttet i to dele. Den vaskede selleri hakkes fint op, tørres paa to.. Vask og finhakk stangsellerien, og tørk den på et grønsakeklæde. kjøkkenhåndkle.. Smelt 30 gr. smør, g smør og rør sellerien heri i dette i 10 minutter; skal ikke brunes, tilsæt vinen, minutter uten at det brunes.. Tilsett sherryen og den silte østerskraften, og smak til med salt og pepper. Maismelet utrøres med Rør ut maisennamelet i den kolde kraft, røres kalde kjøttkraften, rør det i gryten, gives gryten og gi det et opkok, — citronsaft efter smak; østerserne oppkok. Smak til med sitronsaft.. Legg østersene og de rensede ræker haves rekene i sausen, samt og rør inn resten av smørret. Serveres paa smøret. Varm gjennom uten å koke.. Anrett stuingen på et litt dypt fat; fat og strø den hakkede persille strøes over stuingen. persillen over.

Note on Modernised

Mål er omregnet til moderne enheter (dl, g, spiseskje/teskje). Rekemengden manglet i OCR-teksten og er satt til 100 g rensede reker. «Vinen» i fremgangsmåten er tolket som sherryen i ingredienslisten. Maisennamel brukt for «maismel».

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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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