Raw oysters served in the shell on ice, from Erken's "Stor kokebok" 1914. Ice-cold oysters are opened, the beards removed, and they are served at once on a napkin and ice with butter, salt, pepper, lemon and small open sandwiches.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 136 (falt i det fri)
The classic way to serve raw oysters, as presented by Henriette Schønberg Erken in "Stor kokebok" (1914). Erken emphasizes that the oyster must be completely fresh and ice-cold, and that it is best eaten the moment it is opened.
Open the oyster
Use ice-cold oysters. Slip a thin, flat knife in under the upper shell and cut through the adductor muscle, so the shells separate easily.
Clean
Look over each oyster and remove the beard. Leave the oyster in the deep shell with its liquor.
Plating
Place a napkin on a platter, sprinkle over small pieces of ice and set the shells close together in the ice.
Serve
Serve at once with butter, salt, pepper, lemon and small open sandwiches.
The ingredient list is structured with guideline quantities per person; the original gives no measurements. The language in the method has been modernized and divided into steps. "Sandwiches" is rendered as open sandwiches/toast.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
