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Oyster Soup (potage aux huîtres)

Oyster soup (potage aux huîtres) from Erken's Stor kokebok (1914): oyster liquor is steeped with fish stock and lemon juice, fish and veal stock is thickened with butter and flour, seasoned with the oyster liquor, salt, pepper and anchovy essence, finished with egg yolks and cream in the tureen, and 25 oysters are added just before serving without cooking them.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 61 (falt i det fri)

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About the dish

A festive French-inspired soup from the soup chapter of Stor kokebok (1914). At the time oysters were an accessible delicacy along the Norwegian coast, and Erken makes use of both the animal and the liquor from its shells.

How to make it

  1. 1

    Shuck the oysters

    Shuck the oysters and carefully collect the liquor from the shells and beards in an enameled saucepan.

  2. 2

    Steep the oyster liquor

    Pour over ½ liter of fish stock and the lemon juice, let it steep gently for a quarter of an hour, and strain.

  3. 3

    Heat the stock

    Combine the rest of the fish stock with the veal stock, bring to a boil, pour off, and keep warm.

  4. 4

    Make the roux

    Stir the butter and flour together, let it cook gently for 2–3 minutes, thin with the boiling stock, and stir until the soup comes to a boil.

  5. 5

    Season

    Add the oyster liquor, salt and pepper to taste, and 1 teaspoon of anchovy essence.

  6. 6

    Finish in the tureen

    Whisk the egg yolks and cream together in the soup tureen and pour the soup over them while stirring.

  7. 7

    Add the oysters

    Add the oysters to the boiling soup for just a moment before serving – they must not cook.

Changes from the original

Quantities have been converted to modern units (liter, deciliter, gram, teaspoon). "Veal broth" is called veal stock, and "anchovy essence" is kept as anchovy essence. The method has been divided into numbered steps.

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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. 61) → 1949 (korrekturlest, s. 73)~44% av teksten endretfjernetlagt til
(P ot age aux huttres.) 25 østers 1 l. 1. fiskekraft 1 l. x 1. kalvebuljong 100 gr. smør 60 gr. hvetemel 2 eggeblommer eggeplommer 1 del. fløte 1 teske citronsaft. Østerserne aapnes; teskje sitronsaft. Østersene åpnes; saften fra skallene og skjeggene skj eggene samles omhyggelig i en emaljert emal­jert kasserolle, paaheldes ½ l. påhelles 34 1. fiskekraft og citronsaften, smaatrækker ¼ sitronsaften, småtrekker 34 time, siles. Fiske- og kjøtkraften kjøttkraften blandes og bringes til kokepunktet, heldes helles op og holdes varm. Smør og mel røres sammen, smaatrækker småtrekker 2 å 3 minutter, spædes spes med den kokende kraft, røres i til det koker op. Nu tilsættes østersvandet, tilsettes østersvannet, salt og pepper efter smak, 1 teske teskje ansjosessens. Eggeblommerne Eggeplommene og fløten vispes i terrinen. Østerserne haves Østersene has i den kokende ko­kende suppe et øieblik øieblikk før suppen skal serveres; men maa må ikke koke.

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Frequently asked questions

Why must the oysters not cook in the soup?
Oysters turn tough and shrink when boiled. They are therefore added to the boiling soup only for a moment right before serving, so they warm through without cooking.
What do I do with the liquor from the oyster shells?
The liquor from the shells and beards is carefully collected in an enameled saucepan, combined with ½ liter of fish stock and 1 teaspoon of lemon juice, steeped gently for a quarter of an hour, and strained. This oyster stock is added to the soup after the roux base is made.
How is the soup base itself made?
1 liter of fish stock and 1 liter of veal broth are combined and brought to a boil. 100 g of butter and 60 g of wheat flour are stirred together, cooked for 2–3 minutes, and thinned with the boiling stock while stirring until it boils. Then add the oyster liquor, salt, pepper, and 1 teaspoon of anchovy essence. 2 egg yolks and 1 deciliter of cream are whisked in the tureen before the soup is poured over.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 61. It serves 8 and takes about 70 minutes.

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