How long should the soufflés be baked?

20–25 minutes in a hot oven, in greased mold(s). Put them in right after the egg whites are folded in, and serve at once – soufflés collapse quickly.

What does the sauce consist of?

A roux of 30 g butter and 30 g wheat flour thinned with 2½ dl stock, boiled for 5 minutes. Then 3 tablespoons sherry, 30 g shrimp butter, and 1 liter of shrimp are stirred in.

How do I make the soufflé batter?

Stir the flour, salt, pepper, and nutmeg into the milk a little at a time, bring to a boil while stirring, take the pot off the heat, and stir in grated cheese (200 g), butter (45 g), and the egg yolks. Finally fold in stiffly beaten egg whites.

What is the chicken forcemeat for?

The recipe from Schønberg Erken's "Stor kokebok" (1914, p. 431) counts on ½ kg chicken forcemeat as part of the dish – it is distributed in the molds together with the soufflé batter. The dish is meant for 8 servings.

Small soufflés with shrimp

Name: Small soufflés with shrimp
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 250 g wheat flour; 6.25 dl milk; salt (to taste); pepper (to taste); nutmeg (to taste); 200 g grated cheese; 500 g chicken forcemeat; 45 g butter; 5 pcs eggs (separated into yolks and whites); 30 g butter (for the sauce); 30 g wheat flour (for the sauce); 2.5 dl stock (for the sauce); 3 tbsp sherry; 30 g shrimp butter; 1 l shrimp (peeled)

Erken's small soufflés with shrimp (1914): a thick milk base of 250 g flour and 6¼ dl milk with 200 g grated cheese, butter, and 5 eggs, baked 20–25 min in a hot oven and served with a sauce of stock, sherry, shrimp butter, and shrimp.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 431 (falt i det fri)

Be the first to rate

About the dish

A middle course from "Stor kokebok" (1914). Shrimp butter – butter cooked with shrimp shells – was a common way to make use of the shellfish aroma, and gave the sauce both color and flavor.

How to make it

1
Make the base
Stir the flour, salt, pepper, and nutmeg into the milk a little at a time, and heat the mixture to the boiling point while stirring constantly.
2
Mix in cheese and eggs
Take the pot off the heat and stir in the grated cheese, the butter, and the egg yolks. Finally fold in the stiffly beaten egg whites.
3
Bake
Pour the mixture into greased molds and bake in a hot oven (about 200 °C (390 °F)) for 20–25 minutes.
4
Make the shrimp sauce
Melt the butter, stir in the flour, and thin with the stock. Let the sauce boil for 5 minutes, then add the sherry, shrimp butter, and shrimp.
5
Serve
Serve the soufflés at once with the shrimp sauce.

Changes from the original

The units have been converted to modern measures and the spelling in the ingredient list has been standardized. The method has been split into numbered steps; the oven temperature is estimated (about 200 °C (390 °F)). The original mentions chicken forcemeat in the list without repeating its use in the text, and this has been kept as in the source.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 431) → 1949 (korrekturlest, s. 481)~34% av teksten endretfjernetlagt til

250 gr. hvetemel 6¼ del. melk salt pepper muskat 200 gr. reven ost ~~½ kg. hønsekjøtfarce~~ 45 gr. smør 5 ~~egg~~ egg. Saus: 30 gr. smør 30 gr. hvetemel 2½ 2¼ del. kraft 3 ~~spiseskefulde~~ spiseskjefulle sherry 30 gr. ~~rækesmør 1~~ rekesmør ½ l. ~~ræker~~ reker. Mel, salt, pepper, muskat ~~tilsættes~~ tilsettes melken litt efter litt, bringes under ~~omrøring~~ omrøren til kokepunktet, ~~tages~~ tas av ~~ilden~~ varmen og irøres den revne ost, ~~smørret~~ smøret og ~~eggeblommen~~ eggeplommen, og ~~tilsidst~~ tilsist den stivvispede eggehvite. ~~Haves~~ Has i smurt form og stekes i varm ovn i 20—25 minutter. Til sausen smeltes ~~smørret,~~ smøret, melet røres i, ~~spædes~~ spes med kraften, koker i 5 minutter, ~~tilsættes~~ tilsettes vin, ~~rækesmør~~ rekesmør og ~~ræker.~~ reker.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the soufflés be baked?: 20–25 minutes in a hot oven, in greased mold(s). Put them in right after the egg whites are folded in, and serve at once – soufflés collapse quickly.
What does the sauce consist of?: A roux of 30 g butter and 30 g wheat flour thinned with 2½ dl stock, boiled for 5 minutes. Then 3 tablespoons sherry, 30 g shrimp butter, and 1 liter of shrimp are stirred in.
How do I make the soufflé batter?: Stir the flour, salt, pepper, and nutmeg into the milk a little at a time, bring to a boil while stirring, take the pot off the heat, and stir in grated cheese (200 g), butter (45 g), and the egg yolks. Finally fold in stiffly beaten egg whites.
What is the chicken forcemeat for?: The recipe from Schønberg Erken's "Stor kokebok" (1914, p. 431) counts on ½ kg chicken forcemeat as part of the dish – it is distributed in the molds together with the soufflé batter. The dish is meant for 8 servings.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!