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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 165)~87% of the text changedremovedadded
24 stk østers (i skjell). 1 stk (Huttres grillées.) Østers sitron (saften). pepper (etter smak). 30 g gr. løk (finhakket). 1 dl hvitvin. ¾ del. hvitvin 30 g smør. gr. smør 35 g hvetemel. 6,5 dl gr. hvetemel 6½ del. brun buljong (mørk okse- eller kjøttkraft). 60 g gr. tomater (småskårne, eller tomatpuré). 30 g gr. mirepoix (finskåret gulrot, sellerirot 1 dd. sherry Østersene åpnes og løk). skjæres løse; de dype skall hvori de ligger, legges i et blikkfat eller annet passende fat, som tåler varmen; fatet fylles først ca. 2 cm. høit med salt, og skallene trykkes fast ned. Sitronsaft dryppes over østersene, ganske litt pepper strøes over, og fatet settes 5 minutter i varm ovn. Av følgende ferdigkokte saus legges 1 dl sherry. grovt salt (til å sette skjellene i). Brun smør teskjefull over hver østers: Løken finhakkes og mel langsomt has i emaljert gryte sammen til en mørk jevning. Spe med hvitvinen; småtrekker i 10 minutter, tilsettes en brun saus, laget på følgende måte: Smør og mel langbrunes sammen, tilsettes 4 dl av buljongen, sett gryten til side del. buljong, settes tilside på platen komfyren og la den koke koker i den ene siden, side, mens skummet samler seg avsetter sig i den andre annen side og fjernes.. Etter en halv times koking lett kan fjernes. Når sausen har kokt ½ time, tilsettes resten av buljongen sammen med samt de småskårne tomatene (eller tomatpuré) tomater eller tomatpuré og de 30 gr. mirepoix. La Når sausen koke er godt inn.. Legg den finhakkede løken i en emaljert kjele med hvitvinen innkokt og la det småtrekke i 10 minutter. Bland det inn i den brune sausen.. Sil sausen, hold silt, holdes den varm i vannbad og rør inn sherryen.. Åpne østersene og skjær dem løse. Fyll et ildfast fat med ca. 2 cm grovt salt og trykk de dype skjellene med østersene fast ned i saltet.. Drypp litt sitronsaft over østersene, strø over ganske lite pepper og sett fatet 5 minutter i varm ovn.. Legg 1 teskje av den ferdige sausen over hver østers og server straks. tilsettes sherryen.

Note on Modernised

Ingrediensmengder er omregnet til moderne enheter (dl, gram), «brun buljong» beholdt som mørk kraft/oksekraft. Mirepoix forklart som finskåret rotgrønnsaksblanding. Fremgangsmåten er delt i nummererte trinn og språket modernisert, mens ingrediensvalget er uendret.

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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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