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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 140) → Modernised~83% of the text changedremovedadded
40 stk østers (forsiktig åpnet). 60 gr. smør g smør. 50 gr. hvetemel ½ l. g hvetemel. 5 dl buljong (lys kraft). 1 del. hvitvin dl hvitvin. 12 champignons stk champignoner (finhakket). 6 stk oliven (finhakket). 16 gr. g gelatin (ca. 8 plater). 3 eggeblommer stk eggeplommer. 2 spiseskeer fløte spiseskjeer fløte. 1 spiseske spiseskje finhakket persille citron persille. 0,5 stk sitron (saften). salt støtt kavring og (etter smak). 2 stk egg til panering (til panering). 150 g knuste, siktede kavringer (til panering). smult til kokning. Østerserne aapnes forsigtig; eller nøytral frityrolje (til fritering). persille (til fritert pynt). Åpne østersene forsiktig. Gi skjegget og østersvandet gives østersvannet et opkok oppkok i buljongen. Østerserne lægges Legg østersene i et fat og overheldes hell litt av den silede kraft. Smør silte kraften over.. Rør sammen smør og mel røres sammen, spædes og spe med buljongen; citronsaft, vin, de finhakkede champignons den silte buljongen til en tykk saus. Tilsett sitronsaft, hvitvin, finhakket champignon og oliven haves i, hvorefter gelatinen tilsættes, oliven, samt eggeblommerne, utrørt salt.. Bløtlegg gelatinen og rør den inn i den varme sausen. Rør eggeplommene ut med fløten. En efter fløten og rør dem inn utenom kokende varme. Rør inn persillen og la sausen avkjøles til den begynner å stivne.. Stikk østersene på en av østerserne dyppes pinne og dypp dem én for én i den kolde saus, idet man stikker østerserne ind paa en pinde. Naar de kalde sausen. Legg dem på et fat og sett dem kaldt til belegget er ganske kolde, vendes de helt stivt.. Vend østersene i sammenpisket egg, derpaa deretter i støtt, sigtet kavring knuste, siktede kavringer og igjen til slutt i egg. Kokes egg igjen.. Kok dem et øieblik øyeblikk i varmt smult, smult eller olje (ca. 180 °C) til de blir er lysebrune. Lægges paa Legg dem på et tykt klæde, flatbrød klede eller trækpapir, forat kjøkkenpapir så fettet kan trække godt av. Anrettes paa får renne av.. Anrett på fat med oplagt serviet, pyntes brettet serviett og pynt med stekt fritert persille. Serveres straks.

Note on Modernised

Mål er modernisert til gram, dl og liter. Smult er angitt med nøytral frityrolje som alternativ, og frityrtemperatur (180 °C) er presisert. Gelatin i blad er oppgitt som alternativ til pulver, og avkjølingstid i kjøleskap er lagt til der originalen bare sier «ganske kolde».

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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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