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Oysters on the Half Shell (huîtres au naturel)

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)

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About the dish

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.

How to make it

  1. 1

    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.

  2. 2

    Clean

    Look over each oyster and remove the beard. Leave the oyster in the deep shell with its liquor.

  3. 3

    Plating

    Place a napkin on a platter, sprinkle over small pieces of ice and set the shells close together in the ice.

  4. 4

    Serve

    Serve at once with butter, salt, pepper, lemon and small open sandwiches.

Changes from the original

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.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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. 136) → Modernised~88% of the text changedremovedadded
Østers 24 stk østers (iskalde og helt friske, 6 per person). 100 g smør (til servering). 1 stk sitron (i skiver eller båter). salt (etter smak). pepper citron sandwiches. Østerserne — iskolde — aapnes som forklaret ovenfor. Skjegget tages bort, (etter smak). 8 skiver brød til smørbrød (gjerne loff, tynt skåret). knust is (til fatet). Bruk iskalde østers. Stikk en tynn, flat kniv inn under det øvre skallet og østerserne, som ligger skjær over lukkemuskelen, så skallene lett skilles fra hverandre.. Se over hver østers og fjern skjegget. La østersen ligge i det dype skal, serveres paa skallet med saften sin.. Legg en serviett på et fat, dækket med serviet strø over små isstykker og smaa isstykker. Serveres sett skallene tett i isen.. Server straks med smør, salt, pepper, citron sitron og sandwiches. små smørbrød.

Note on Modernised

Ingredienslisten er strukturert med veiledende mengder per person; originalen oppgir ingen mål. Språket i fremgangsmåten er modernisert og delt i trinn. «Sandwiches» er gjengitt som smørbrød/ristet brød.

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Frequently asked questions

How are oysters on the half shell served according to this recipe?
The oysters should be ice-cold, opened, the beard removed, and they are left in the deep shell. They are placed on a platter covered with a napkin and small pieces of ice, and served at once.
What is served alongside?
Butter, salt, pepper, lemon and open sandwiches.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 136, where it is called "Oysters on the Half Shell (huîtres au naturel)." The oysters are not cooked – they are eaten raw and ice-cold.

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