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Shrimp Salad

Erken's shrimp salad from 1914: peeled shrimp mixed with a third of a cooled, butter-thickened stock sauce with egg yolks, vinegar, and oil; the rest of the sauce is split in two and tinted pink (lobster color) and green with parsley, then piped in stripes over the shrimp on finely cut lettuce leaves.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 413 (falt i det fri)

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About the dish

The recipe appears in the chapter "Salads, omelets, side dishes" and shows Erken's fondness for decorated arrangements: a cooked, cooled butter sauce is divided into three and tinted natural, pink with lobster color, and green with parsley, then laid in stripes over the shrimp.

How to make it

  1. 1

    Peel the shrimp

    Peel the shrimp and keep them cold while the sauce is made.

  2. 2

    Boil the sauce

    Melt the butter, stir in the flour, and thin little by little with the stock. Give it a boil, take the pan off the heat, and let the sauce cool.

  3. 3

    Stir in egg yolks

    Stir in the egg yolks one at a time along with salt, pepper, vinegar, and oil. Omit the salt if the shrimp are very salty.

  4. 4

    Mix the shrimp

    Mix the shrimp with about a third of the sauce.

  5. 5

    Divide and tint the rest

    Divide the rest of the sauce in two. Tint one part pink with tomato purée, and stir finely chopped parsley into the last part.

  6. 6

    Arrange

    Place finely cut lettuce leaves in the bottom of shells, a dish, or a stand, and mound the shrimp mixture high.

  7. 7

    Garnish

    Lay the pink and the green sauce in stripes over the shrimp, or pipe it through a paper cone or piping bag. Serve cold.

Changes from the original

The amount of shrimp is not given in the source; set to 400 g peeled shrimp as a guideline. "Lobster color" has been replaced with tomato purée/paprika powder as a natural color. Deciliter and spoon measures have been kept but converted to modern tablespoons/teaspoons. Meat stock can be replaced with fish stock.

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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. 413) → 1949 (korrekturlest, s. 459)~65% av teksten endretfjernetlagt til
40 Rekesalat. 1 l. reker 60 gr. smør 40 gr. hvetemel 2 1 del. kjøtkraft kjøttkraft 4 eggeblommer ½ teske eggeplommer 1/4 teskje salt 1 knivsod knivsodd pepper 1 spiseske spiseskje eddik 3 spiseskeer spiseskjeer olje hummerfarve 1 salathode 1 spiseske spiseskje finhakket persille ræker. Rækerne renses og blandes med ⅓ av følgende saus: Smørret persille. Smøret smeltes, irøres melet, spædes spes litt efter litt med kraften, gives gis et opkok; tages tas av ilden; varmen; avkjøles. Eggeblommerne Eggeplommene røres i tillikemed sammen med salt, pepper, eddik og olje. Saltet utelates, hvis rækerne rekene er meget salte. Serveres Rekene renses og blandes med 1/3 av følgende saus: Sausen blandes med salaten, irøres hummerkjøttet. Kjøttet fra klørne tas ut i skjæl så hele stykker som mulig og legges tilside. Plomme og hvite av de hårdkokte egg skilles forsiktig, hviten finhakkes, og plommen gnis gjennem hårsikt. Salaten legges lett opp i skjell eller paa vase, salatbolle efterat bunden bunnen er belagt med finskaarne finskårne salatblade; ⅓ 1/3 av sausen farves lyserød med hummerfarve, i den sidste siste tredjedel røres den finhakkede finhakke persille. Sausen lægges legges i striper over rækerne rekene eller trykkes gjennem kræmmerhus, saaledes kremmerhus, slik som før forklaret. Se vignetten side 408. forklart.

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Frequently asked questions

What kind of sauce is used in this shrimp salad?
A cooked, cooled roux-based sauce of 40 g butter, 40 g wheat flour, and 2 dl meat stock, with 4 egg yolks, salt, pepper, 1 tablespoon vinegar, and 3 tablespoons oil added.
How is the sauce divided?
The sauce is divided into three: one third is mixed with the peeled shrimp, one third is tinted pink with lobster color, and finely chopped parsley is stirred into the last third. The two tinted parts are laid in stripes over the shrimp or piped through a paper cone.
Do I have to use salt in the sauce?
No — the recipe says to omit the salt if the shrimp are very salty.
How is the salad served?
In shells or on a dish/stand, where the bottom is first covered with finely cut lettuce leaves from one head of lettuce. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 413, and serves 4.

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