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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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From19141949Modernised
To19141949Modernised
1914 (proofread, p. 413) → Modernised~86% of the text changedremovedadded
400 g reker (rensede, gjerne som pillede reker). 40 gr. smør g smør. 40 gr. hvetemel g hvetemel. 2 del. kjøtkraft dl kjøttkraft (kan byttes med fiskekraft). 4 eggeblommer ½ teske stk eggeplommer. 0,5 ts salt (utelates hvis rekene er svært salte). 1 knivsod pepper knivsodd pepper. 1 spiseske eddik ss eddik. 3 spiseskeer ss olje hummerfarve (salatolje). 1 ts tomatpuré (til å farge sausen lyserød, erstatter hummerfarge). 1 stk salathode (finskårne blader til å dekke bunnen). 1 spiseske ss finhakket persille ræker. Rækerne renses persille. Rens rekene og blandes med ⅓ av følgende saus: Smørret smeltes, irøres melet, spædes sett dem kaldt mens sausen lages.. Smelt smøret, rør inn melet og spe litt efter om litt med kraften, gives kraften. Gi det et opkok; tages oppkok, ta kjelen av ilden; avkjøles. Eggeblommerne røres i tillikemed platen og la sausen avkjøles.. Rør inn eggeplommene én for én sammen med salt, pepper, eddik og olje. Saltet utelates, hvis rækerne er meget salte. Serveres i skjæl eller paa vase, efterat bunden Utelat saltet dersom rekene er belagt svært salte.. Bland rekene med finskaarne salatblade; ⅓ omtrent en tredjedel av sausen.. Del resten av sausen farves i to. Farg den ene delen lyserød med hummerfarve, tomatpuré, og rør finhakket persille i den sidste tredjedel røres siste delen.. Legg finskårne salatblader i bunnen av skjell, en vase eller et fat, og legg rekeblandingen høyt opp.. Legg den finhakkede persille. Sausen lægges lyserøde og den grønne sausen i striper over rækerne rekene, eller trykkes gjennem kræmmerhus, saaledes som før forklaret. Se vignetten side 408. sprøyt den gjennom kremmerhus av papir eller sprøytepose. Serveres kald.

Note on Modernised

Mengden reker er ikke oppgitt i kilden; satt til 400 g rensede reker som veiledende. «Hummerfarve» er erstattet med tomatpuré/paprikapulver som naturlig farge. Desiliter- og skjemål er beholdt, men omregnet til moderne spiseskjeer/teskjeer. Kjøttkraft kan erstattes med fiskekraft.

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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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