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Grilled Oysters II (huîtres grillées)

Erken's grilled oysters II from 1914: oysters in deep shells are set in coarse salt, drizzled with lemon and pepper, grilled 5 minutes in a hot oven and topped with a reduced brown sauce of butter, flour, brown bouillon, tomato, mirepoix, white-wine-cooked onion and sherry.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 137 (falt i det fri)

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About the dish

From the chapter on fish and shellfish in "Stor kokebok" (1914). Oysters were considered a festive starter in middle-class homes, and Erken gives several variants in the French manner – here grilled in the shell with a rich brown wine sauce.

How to make it

  1. 1

    Brown sauce

    Brown butter and flour slowly together into a dark roux. Thin with 4 dl of the bouillon, set the pot to the side of the burner and let it boil on one side, while the scum collects on the other and is removed.

  2. 2

    Reduce the sauce

    After half an hour of boiling, add the rest of the bouillon together with the small-cut tomatoes (or tomato purée) and the mirepoix. Let the sauce reduce well.

  3. 3

    Onion and wine

    Place the finely chopped onion in an enameled pot with the white wine and let it simmer gently for 10 minutes. Mix it into the brown sauce.

  4. 4

    Strain and keep warm

    Strain the sauce, keep it warm in a water bath and stir in the sherry.

  5. 5

    Prepare the shells

    Open the oysters and cut them loose. Fill an ovenproof dish with about 2 cm of coarse salt and press the deep shells with the oysters firmly down into the salt.

  6. 6

    Grill the oysters

    Drizzle a little lemon juice over the oysters, sprinkle over just a little pepper and set the dish in a hot oven for 5 minutes.

  7. 7

    Serve

    Place 1 teaspoon of the finished sauce over each oyster and serve at once.

Changes from the original

Ingredient quantities have been converted to modern units (dl, grams), "brown bouillon" retained as dark stock/beef stock. Mirepoix explained as a finely cut root-vegetable mixture. The method has been divided into numbered steps and the language modernized, while the choice of ingredients is unchanged.

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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. 137) → 1949 (korrekturlest, s. 165)~37% av teksten endretfjernetlagt til
(Huttres grillées.) Østers citron sitron pepper 30 gr. løk 1 ¾ del. hvitvin 30 gr. smør 35 gr. hvetemel 6 1/2 6½ del. brun buljong 60 gr. tomater 30 gr. mirepoix 1 del. sherry. Østerserne aapnes dd. sherry Østersene åpnes og skjæres løse; de dype skaller, skall hvori de ligger, lægges legges i et blikfat blikkfat eller andet annet passende fat, som taaler tåler varmen; fatet fyldes fylles først ca. 2 cm. høit med salt, og skallene trykkes fast ned. Citronsaft Sitronsaft dryppes over østerserne, østersene, ganske litt pepper strøes over, og fatet sættes settes 5 minutter i varm ovn. Av følgende færdigkokte ferdigkokte saus lægges legges 1 teskefuld teskjefull over hver østers: Løken finhakkes og haves has i emaljert gryte sammen med hvitvinen; smaatrækker småtrekker i 10 minutter, tilsættes tilsettes en brun saus, laget paa på følgende maate: måte: Smør og mel langbrunes sammen, tilsættes tilsettes 4 del. buljong, sættes settes tilside paa på komfyren og koker i den ene side, mens skummet avsætter avsetter sig i den anden annen side og let lett kan fjernes. Naar Når sausen har kokt 1/2 ½ time, tilsættes tilsettes resten av buljongen samt de smaaskaarne småskårne tomater eller tomatpuré samt og de 30 gr. mirepoix. Naar Når sausen er godt indkokt innkokt og silet, silt, holdes den varm i vandbad vannbad og tilsættes tilsettes sherryen.

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Frequently asked questions

Why are the shells set in salt on the dish?
The dish is filled about 2 cm high with salt, and the deep shells are pressed firmly down into the salt. This way they stand stable and do not tip over, while the salt holds and distributes the heat in the oven.
How long should the oysters be in the oven?
After lemon juice has been drizzled over and a little pepper sprinkled on, the dish is set in a hot oven for 5 minutes.
What is the sauce made of?
Finely chopped onion simmers for 10 minutes with 1 dl white wine. To this is added a brown sauce of 30 g butter and 35 g wheat flour browned together, 6 1/2 dl brown bouillon, 60 g tomatoes, 30 g mirepoix and 1 dl sherry. 1 teaspoon of finished sauce is placed over each oyster.
Where does the recipe come from?
It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 137, under the name huîtres grillées (grilled oysters).

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