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Oyster Soufflé

Oyster soufflé from Erken's Stor kokebok (1914): oysters steeped in their own liquor are folded into a cooled butter-flour-cream base with egg yolks, stiffly beaten whites are folded in, and the soufflé is baked in greased ovenproof molds for about 15 min or cooked in a water bath for 20 min. Served with toast, cold butter and lemon.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 139 (falt i det fri)

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About the dish

From the oyster section of the fish chapter in "Stor kokebok" (1914). Oysters were a luxury item at this time, used in stews, pâtés and soufflés alike in the middle-class kitchen.

How to make it

  1. 1

    Open the oysters

    Open the oysters and reserve the oyster liquor. Let the beards steep in the oyster liquor for 10 minutes. Cut the oyster meat into 2–4 pieces.

  2. 2

    Make the base

    Melt the butter, stir in the flour and thin with the cream. Let it cook for 5 minutes, and cool.

  3. 3

    Mix in

    Stir in the egg yolks one by one. Add the oysters, salt and pepper.

  4. 4

    Fold in the egg whites

    Beat the egg whites stiff and fold them gently into the batter.

  5. 5

    Bake

    Grease several small or one larger ovenproof mold well, fill them a good half full with the batter and bake at about 175 °C (345 °F) for around 15 minutes – or cook them in a water bath for 20 minutes.

  6. 6

    Serve

    Serve the soufflé at once with toast, cold butter and lemon.

Changes from the original

Quantities are given in modern units (dl, g). The number of eggs has been estimated at 3 based on the recipe's proportions, since the original only says "eggs." The baking temperature is given in degrees (the original says "not too hot oven").

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 139) → Modernisert~79% av teksten endretfjernetlagt til
12 østers stk østers. 30 gr. g smør (til formen i tillegg). 30 gr. hvetemel 1 1/4 del. fløte g hvetemel. 1,25 dl fløte. 3 stk egg (deles i plomme og hvite). salt (etter smak). pepper Østerserne aapnes; (etter smak). ristet brød, kaldt smør og sitron (til servering). Åpne østersene og ta vare på østersvannet. La skjegget trækker med østersvandet trekke i østersvannet i 10 minutter. Østerserne deles Del østerskjøttet i 2—4 dele. Smørret smeltes, irøres 2–4 deler.. Smelt smøret, rør inn melet og spædes spe med fløten; koker fløten. La det koke 5 minutter, avkjøles. Eggeblommerne røres i, og avkjøl.. Rør inn eggeplommene én ad gangen, tilsættes østerserne, krydderierne, for én. Tilsett østersene, salt og tilsidst skjæres de stivvispede hviter ind. Flere smaa pepper.. Stivpisk eggehvitene og vend dem forsiktig inn i røren.. Smør flere små eller én større ildfast form smøres godt, fyldes vel halvt fyll dem godt halvfulle med røren og stekes i ikke for varm ovn stek ved ca. 175 °C i omtrent 15 minutter – eller kokes kok dem i vandbad vannbad i 20 minutter. Serveres minutter.. Server suffléen straks med ristet brød, koldt kaldt smør og citron. sitron.

Note til Modernisert

Mengder er satt i moderne enheter (dl, g). Antall egg er anslått til 3 ut fra oppskriftens mengdeforhold, siden originalen bare oppgir «egg». Steketemperatur er angitt i grader (originalen sier «ikke for varm ovn»).

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Frequently asked questions

How long does the soufflé take in the oven versus a water bath?
The molds are filled a good half full and baked about 15 minutes in a not-too-hot oven, or cooked in a water bath for 20 minutes.
What is done with the oyster beards?
The beards steep in the oyster liquor for 10 minutes. The oysters themselves are cut into 2–4 pieces before being stirred into the soufflé batter.
How is the batter itself made?
30 g butter is melted, 30 g wheat flour is stirred in and thinned with 1 1/4 dl cream. The sauce cooks 5 minutes and is cooled, then the egg yolks are stirred in one at a time, then oysters, salt and pepper, and finally stiffly beaten egg whites are folded in.
What is served alongside?
Toast, cold butter and lemon. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 139, and serves 4.

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