A cold starter from Erken 1914: small choux puffs are filled with caviar, a hollow is made in the center and filled with a fresh oyster seasoned with white pepper and lemon juice; served at once on a platter.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 140 (falt i det fri)
A small starter or "pièce" from the oyster section of "Stor kokebok" (1914), built on the small choux puffs Erken describes earlier in the book. The dish reflects the French party style with service on a platter with a folded napkin.
Fill the puffs
Fill the small choux puffs with a small spoonful of caviar just before serving, and make a hollow in the center of the caviar.
Add the oyster
Place an opened, cleaned oyster in the hollow. Season with a little white pepper and a few drops of fresh lemon juice.
Arrange
Serve at once on a platter, preferably with a folded napkin underneath.
Quantities are estimated per serving since the original gives no measurements; "vandbakkelser" is described as small choux puffs, and the seasoning has been specified. The serving napkin has been made optional.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Mengder er anslått per porsjon siden originalen ikke oppgir mål; «vandbakkelser» er beskrevet som små vannbakkels-skall, og krydringen er presisert. Serveringsservietten er gjort valgfri.
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