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Omelet with Shrimp and Cauliflower

Erken's omelet with shrimp stew: a cream omelet of 6 eggs fried over low heat, covered with a white stew (50 g butter, 40 g flour, 4 dl fish or vegetable stock) with sherry, nutmeg, shrimp and boiled cauliflower. Served at once.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 433 (falt i det fri)

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About the dish

From the chapter on salads, omelets and entremets in "Stor kokebok" (1914). A finer entremet where a mild cream omelet is filled with a stew of shrimp and cauliflower – typical party fare in Erken's bourgeois kitchen.

How to make it

  1. 1

    Boil the cauliflower

    Boil the head of cauliflower in lightly salted water until tender, and divide it into florets. Clean the shrimp.

  2. 2

    Mix the egg batter

    Stir the eggs together well with the cream and a little salt.

  3. 3

    Fry the omelet

    Melt 35 g butter in a pan, pour in the egg batter and let the pan stand over very low heat until the omelet is set and pale golden brown. It may well be put in a hot oven for 5–10 minutes at the end.

  4. 4

    Make the stew

    Melt 50 g butter, stir in the flour and thin with the fish or vegetable stock. Bring it to a boil, take it off the heat and add the sherry, nutmeg, the cleaned shrimp and the boiled, divided cauliflower.

  5. 5

    Plating

    Transfer the omelet to a round, warmed platter and place the stew over it, but not beyond the edge of the omelet. Serve at once.

Changes from the original

Measures modernized (deciliters and grams), "ræker" → shrimp, "wheat flour" → wheat flour/flour. The amount of sherry is kept as in the original, but with a note that it can be reduced. The method is broken 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. 433) → 1949 (korrekturlest, s. 483)~37% av teksten endretfjernetlagt til
6 egg 6 spiseskeer spiseskjeer fløte salt 35 gr. smør 1 blomkaalhode blomkålhode 1/2 1. ræker l. reker 50 gr. smør 40 gr. hvetemel 4 del. fiske- eller grønsakekraft 2 grønnsakekraft 1/2 del. sherry 1 knivsod knivsodd muskat. Eggene røres godt, tilsættes tilsettes fløten og litt salt. 35 gr. smør smeltes, eggene heldes helles i, og panden sættes pannen settes over meget svak varme. Naar Når omeletten er stivnet og lyse gulbrun — den kan sættes settes i varm ovn 5 å 10 minutter — lægges legges den over paa på et rundt, opvarmet fat, og ræke- reke- og blomkaalstuingen lægges blomkålstuingen legges over, men ikke utenfor uten for omelettens rand. Til stuingen smeltes 50 gr. smør, melet røres i, og der spædes spes med fiske- eller grønsakekraften, gives grønnsakekraften, gis et opkok, tages tas av ilden, tilsættes varmen, tilsettes sherry, muskat, de rensede ræker reker og den kokte, opdelte blomkaal. Maa blomkål. Må serveres straks.

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Frequently asked questions

How do I fry the omelet correctly?
Stir 6 eggs with 6 tablespoons cream and a little salt. Melt 35 g butter, pour in the eggs and let the pan stand over very low heat. When the omelet is set and pale golden brown, it is done – you may optionally put it in a hot oven for 5–10 minutes to finish.
How do I make the shrimp and cauliflower stew?
Melt 50 g butter, stir in 40 g wheat flour and thin with 4 dl fish or vegetable stock. Bring it to a boil, take it off the heat and add 2 dl sherry, a pinch of nutmeg, 1/2 liter cleaned shrimp and boiled, divided cauliflower (1 head).
How is the dish plated?
Transfer the omelet to a round, warmed platter and place the stew on top – but not beyond the edge of the omelet. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 433, and makes 4 servings.

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