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Soufflé with crayfish or shrimp

Erken's soufflé with crayfish or shrimp (1914): a milk thickening of 80 g butter and 80 g flour with 1 l milk, 6 eggs, cooked crayfish meat, baked about 30 min in a hot oven and served with crayfish sauce.

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

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About the dish

From the chapter "Salads, omelets, entremets" in Henriette Schønberg Erken's "Stor kokebok" (1914). Soufflés were typical intermediate courses at bourgeois dinner parties, and crayfish was considered a delicacy in the summer season.

How to make it

  1. 1

    Boil the crayfish

    Boil and clean the crayfish (or the shrimp). Set the meat aside.

  2. 2

    Make the thickening

    Stir butter and flour together, thin with the boiling milk, and let it simmer for 5 minutes. Pour the thickening into a bowl and let it cool a little.

  3. 3

    Mix the batter

    Stir in the egg yolks one by one, add the cooked, cleaned crayfish meat, salt, and pepper. Finally, fold in the stiffly beaten egg whites.

  4. 4

    Bake the soufflé

    Pour the mixture into a greased and crumb-coated dish and bake in a hot oven (about 200 °C (390 °F)) for roughly 30 minutes.

  5. 5

    Serve

    Serve at once with crayfish or shrimp sauce.

Changes from the original

Quantities are given in modern measurements (grams, dl, liters) and the units standardized. The method is divided into numbered steps and written in modern Norwegian; the oven temperature is estimated (about 200 °C (390 °F)) since the original only says "hot oven."

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 431) → 1949 (korrekturlest, s. 480)~43% av teksten endretfjernetlagt til
20 krebs kreps eller 1 1⁄4 l. ræker 1 reker 3⁄4 l. kokende melk 6 egg 80 gr. smør 80 gr. hvetemel salt pepper pepper. Smør og mel røres sammen, spædes spedes med melken, smaakoker småkoker i 5 minutter, heldes helles op. Eggeblommerne haves Eggeplommene has i jevningen, en én efter en, én, de kokte, kokte rensede krebs, kreps, krydderier og tilsidst tilsist de stivvispede hviter røres i. Haves Has i smurt og strøet strødd form og steker i varm ovn i ca. ½ 3⁄4 time. Serveres straks med krebse- krepse- eller rækesaus. rekesaus.

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Frequently asked questions

How long should the soufflé bake?
The mixture goes into a greased and crumb-coated dish and is baked in a hot oven for about half an hour. It is served at once, or it will collapse.
How is the base mixture made?
80 g butter and 80 g wheat flour are stirred together and thinned with 1 liter of boiling milk. The thickening simmers for 5 minutes. Then the egg yolks are stirred in one by one, then the cooked, cleaned crayfish or shrimp, salt, and pepper, and finally the stiffly beaten egg whites.
How much shellfish is needed, and what is served with it?
20 crayfish or 1 liter of shrimp for 6 servings. The soufflé is served with crayfish or shrimp sauce.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 431, in the chapter on omelets and egg dishes.

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