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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
Modernised → 1914 (proofread, p. 433)~80% of the text changedremovedadded
6 stk egg. egg 6 spiseskjeer fløte. spiseskeer fløte salt (etter smak). 35 g gr. smør (til omeletten). 1 stk blomkålhode (kokt og delt i buketter). 5 dl reker (rensede). blomkaalhode 1/2 1. ræker 50 g gr. smør (til stuingen). 40 g hvetemel. gr. hvetemel 4 dl del. fiske- eller grønnsakkraft. grønsakekraft 2 dl del. sherry (som i originalen; kan reduseres til 2 spiseskjeer). 1 knivsodd knivsod muskat. Kok blomkålhodet i lettsaltet vann til det er mørt, og del det i buketter. Rens rekene.. Rør eggene godt sammen med Eggene røres godt, tilsættes fløten og litt salt.. Smelt salt. 35 g gr. smør i en panne, hell inn eggemassen smeltes, eggene heldes i, og la pannen stå panden sættes over meget svak varme til varme. Naar omeletten er stivnet og lys gulbrun. Den lyse gulbrun — den kan gjerne settes sættes i varm stekeovn i 5–10 ovn 5 å 10 minutter til slutt.. Smelt — lægges den over paa et rundt, opvarmet fat, og ræke- og blomkaalstuingen lægges over, men ikke utenfor omelettens rand. Til stuingen smeltes 50 g gr. smør, rør inn melet røres i, og spe der spædes med fiske- eller grønnsakkraften. Gi det grønsakekraften, gives et oppkok, ta det opkok, tages av varmen og tilsett ilden, tilsættes sherry, muskat, de rensede rekene ræker og den kokte, delte blomkålen.. Legg omeletten over på et rundt, oppvarmet fat og legg stuingen over, men ikke utenfor omelettens rand. Serveres opdelte blomkaal. Maa 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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