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Oysters à la Villeroi

Oysters à la Villeroi from Erken 1914: oysters are dipped in a cooled, gelatin-set sauce of butter, flour, bouillon, white wine, mushroom, olives, egg yolks and cream, set firm cold, breaded in egg and rusk crumbs and deep-fried light brown; served with fried parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 140 (falt i det fri)

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About the dish

A classic French-inspired party dish from the oyster section of "Stor kokebok" (1914): oysters are cloaked in a firm, gelatin-set Villeroi sauce, breaded and deep-fried. Erken drew such dishes from the French restaurant kitchen that shaped Norwegian party food around the turn of the century.

How to make it

  1. 1

    Open the oysters

    Open the oysters carefully. Give the beards and oyster liquor a boil in the bouillon. Place the oysters in a dish and pour a little of the strained stock over them.

  2. 2

    Make the sauce

    Stir together butter and flour and thin with the strained bouillon to a thick sauce. Add lemon juice, white wine, finely chopped mushroom and olives, and salt.

  3. 3

    Bind the sauce

    Soak the gelatin and stir it into the hot sauce. Stir the egg yolks with the cream and stir them in away from boiling heat. Stir in the parsley and let the sauce cool until it begins to set.

  4. 4

    Dip the oysters

    Stick the oysters on a skewer and dip them one by one in the cold sauce. Place them on a dish and set them cold until the coating is completely firm.

  5. 5

    Bread

    Turn the oysters in beaten egg, then in crushed, sifted rusk crumbs and finally in egg again.

  6. 6

    Deep-fry

    Cook them briefly in hot lard or oil (about 180 °C (355 °F)) until light brown. Place them on a thick cloth or paper towel so the fat can drain off.

  7. 7

    Arrange

    Arrange on a platter with a folded napkin and garnish with fried parsley. Serve at once.

Changes from the original

Measurements have been modernized to grams, dl and liters. Lard is given with neutral frying oil as an alternative, and the frying temperature (180 °C (355 °F)) has been specified. Sheet gelatin is given as an alternative to powder, and refrigerator chilling time has been added where the original only says "quite cold."

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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. 140) → 1949 (korrekturlest, s. 168)~48% av teksten endretfjernetlagt til
40 østers 60 gr. smør 50 gr. hvetemel ½ 1/2 l. buljong 1 del. hvitvin 12 champignons 6 oliven sitron 16 gr. gelatin 3 eggeblommer eggeplommer 2 spiseskeer spiseskjeer fløte 6 oliven 12 champignons 1 spiseske spiseskje finhakket persille citron salt støtt kavring og egg til panering smult til kokning. Østerserne aapnes forsigtig; 1 del. hvitvin. Østorsene åpnes forsiktig; skjegget og østersvandet gives østersvannet gis et opkok i buljongen. Østerserne lægges Østersene legges i et fat og overheldes overhelles litt av den silede silte kraft. Smør og mel røres sammen, spædes spedes med buljongen; citronsaft, sitronsaft, vin, de finhakkede champignons og oliven haves has i, hvorefter gelatinen tilsættes, tilsettes, samt eggeblommerne, eggeplommene, utrørt med fløten. En Én efter en én av østerserne østersene dyppes i den kolde saus, idet man stikker østerserne ind paa østersene innpå en pinde. Naar pinne. Når de er ganske kolde, vendes de i egg, derpaa derpå i støtt, sigtet siktet kavring og igjen i egg. Kokes et øieblik øieblikk i varmt smult, til de blir lysebrune. Lægges paa Legges på et tykt klæde, flatbrød eller trækpapir, forat trekkpapir, foråt fettet kan trække trekke godt av. Anrettes paa på fat med oplagt serviet, serviett, pyntes med stekt persille.

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Frequently asked questions

Why must the sauce be cold before the oysters are breaded?
The sauce contains gelatin (16 g) and is meant to set, so that each oyster is covered by a firm layer. Only when they are completely cold and firm can they be turned in egg and crushed rusk crumbs and deep-fried in lard without the sauce running off. That is why the total time is around 3 hours – mostly chilling time.
What is done with the oyster liquor and beards?
They are given a boil in the bouillon (½ l), which is then strained. A little of the strained stock is poured over the oysters, and the rest is used to thin out the butter-and-flour mixture (60 g butter, 50 g wheat flour) into the sauce.
How are the oysters dipped in the sauce?
Erken recommends sticking each oyster on a skewer and dipping them one by one in the cold sauce. The sauce is flavored with lemon juice, 1 dl white wine, finely chopped mushroom (12) and olives (6), plus 3 egg yolks stirred with 2 tablespoons of cream.

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