Filling for small choux puffs (vannbakkels) of 125 g lobster meat and roe, 3 tbsp cream, 50 g butter, salt, pepper, and 2 tbsp whipped cream. Served in various fish soups.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 73 (falt i det fri)
Lobster purée with roe gave both flavor and a beautiful reddish color. Erken recommends these puffs for fish soups.
Finely divide the lobster
Pound the lobster meat and roe fine in a mortar, or run it in a food processor.
Add cream and butter
Stir the butter soft and add it together with the 3 tablespoons of cream, a little at a time.
Sieve and season
Press the mixture through a fine sieve and season with salt and pepper.
Fold in the cream and fill
Fold in the stiffly whipped cream and pipe the purée into the baked choux puffs. Warm a few minutes in the oven and serve in fish soups.
The method, which the original merely refers to, has been written out in steps. The mortar and hair sieve have been replaced by a food processor and fine-mesh sieve.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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