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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 483) → Modernised~77% of the text changedremovedadded
6 egg stk egg. 6 spiseskjeer fløte fløte. salt (etter smak). 35 gr. g smør (til omeletten). 1 stk blomkålhode 1/2 l. (kokt og delt i buketter). 5 dl reker (rensede). 50 gr. g smør (til stuingen). 40 gr. hvetemel g hvetemel. 4 del. dl fiske- eller grønnsakekraft 1/2 del. grønnsakkraft. 2 dl sherry (som i originalen; kan reduseres til 2 spiseskjeer). 1 knivsodd muskat. Eggene røres godt, tilsettes Kok blomkålhodet i lettsaltet vann til det er mørt, og del det i buketter. Rens rekene.. Rør eggene godt sammen med fløten og litt salt. salt.. Smelt 35 gr. g smør smeltes, eggene helles i, i en panne, hell inn eggemassen og la pannen settes stå over meget svak varme. Når varme til omeletten er stivnet og lyse gulbrun — den lys gulbrun. Den kan gjerne settes i varm ovn 5 å 10 stekeovn i 5–10 minutter — legges den over på et rundt, opvarmet fat, og reke- og blomkålstuingen legges over, men ikke uten for omelettens rand. Til stuingen smeltes til slutt.. Smelt 50 gr. g smør, rør inn melet røres i, og der spes spe med fiske- eller grønnsakekraften, gis grønnsakkraften. Gi det et opkok, tas oppkok, ta det av varmen, tilsettes varmen og tilsett sherry, muskat, de rensede reker rekene og den kokte, opdelte blomkål. Må serveres delte blomkålen.. Legg omeletten over på et rundt, oppvarmet fat og legg stuingen over, men ikke utenfor omelettens rand. Serveres straks.

Note on Modernised

Mål modernisert (desiliter og gram), «ræker» → reker, «hvetemel» → hvetemel/mel. Sherrymengden er beholdt som i originalen, men med merknad om at den kan reduseres. Fremgangsmåten er delt i nummererte trinn.

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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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