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.

Omelet with Shrimp and Cauliflower

Name: Omelet with Shrimp and Cauliflower
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 6 pcs egg; 6 tbsp cream; salt (to taste); 35 g butter (for the omelet); 1 pcs head of cauliflower (boiled and divided into florets); 5 dl shrimp (cleaned); 50 g butter (for the stew); 40 g wheat flour; 4 dl fish or vegetable stock; 2 dl sherry (as in the original; may be reduced to 2 tablespoons); 1 pinch nutmeg

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
Boil the cauliflower
Boil the head of cauliflower in lightly salted water until tender, and divide it into florets. Clean the shrimp.
2
Mix the egg batter
Stir the eggs together well with the cream and a little salt.
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
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
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 483) → 1914 (proofread, p. 433)~37% of the text changedremovedadded

6 egg 6 ~~spiseskjeer~~ spiseskeer fløte salt 35 gr. smør 1 ~~blomkålhode~~ blomkaalhode 1/2 ~~l. reker~~ 1. ræker 50 gr. smør 40 gr. hvetemel 4 del. fiske- eller ~~grønnsakekraft 1/2~~ grønsakekraft 2 del. sherry 1 ~~knivsodd~~ knivsod muskat. Eggene røres godt, ~~tilsettes~~ tilsættes fløten og litt salt. 35 gr. smør smeltes, eggene ~~helles~~ heldes i, og ~~pannen settes~~ panden sættes over meget svak varme. ~~Når~~ Naar omeletten er stivnet og lyse gulbrun — den kan ~~settes~~ sættes i varm ovn 5 å 10 minutter — ~~legges~~ lægges den over på paa et rundt, opvarmet fat, og ~~reke-~~ ræke- og ~~blomkålstuingen legges~~ blomkaalstuingen lægges over, men ikke ~~uten for~~ utenfor omelettens rand. Til stuingen smeltes 50 gr. smør, melet røres i, og der ~~spes~~ spædes med fiske- eller ~~grønnsakekraften, gis~~ grønsakekraften, gives et opkok, ~~tas~~ tages av ~~varmen, tilsettes~~ ilden, tilsættes sherry, muskat, de rensede ~~reker~~ ræker og den kokte, opdelte ~~blomkål. Må~~ blomkaal. Maa 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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