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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 459) → 1914 (proofread, p. 413)~65% of the text changedremovedadded
Rekesalat. 1 l. reker 60 40 gr. smør 40 gr. hvetemel 1 2 del. kjøttkraft kjøtkraft 4 eggeplommer 1/4 teskje eggeblommer ½ teske salt 1 knivsodd knivsod pepper 1 spiseskje spiseske eddik 3 spiseskjeer spiseskeer olje hummerfarve 1 salathode 1 spiseskje spiseske finhakket persille. Smøret persille ræker. Rækerne renses og blandes med ⅓ av følgende saus: Smørret smeltes, irøres melet, spes spædes litt efter litt med kraften, gis gives et opkok; tas tages av varmen; ilden; avkjøles. Eggeplommene Eggeblommerne røres i sammen med tillikemed salt, pepper, eddik og olje. Saltet utelates, hvis rekene rækerne er meget salte. Rekene renses og blandes med 1/3 av følgende saus: Sausen blandes med salaten, irøres hummerkjøttet. Kjøttet fra klørne tas ut i 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 Serveres i skjell skjæl eller salatbolle paa vase, efterat bunnen bunden er belagt med finskårne finskaarne salatblade; 1/3 ⅓ av sausen farves lyserød med hummerfarve, i den siste sidste tredjedel røres den finhakke finhakkede persille. Sausen legges lægges i striper over rekene rækerne eller trykkes gjennem kremmerhus, slik kræmmerhus, saaledes som før forklart. forklaret. Se vignetten side 408.

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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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