Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Crayfish Tartlets (tartelettes d'écrevisses)

Crayfish tartlets from Erken 1914: crayfish tails are steeped in oil, butter, onion, white wine, fish stock, tomato purée and parsley for 20 minutes in the oven, filled into tartlets and topped with a Parmesan soufflé of flour, milk, cheese, eggs and butter that is browned a few minutes in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 19 (falt i det fri)

Be the first to rate

About the dish

An elegant hot small dish in which freshwater crayfish - an autumn delicacy in Norway - are steeped in oil, white wine and tomato and filled into tartlet shells, topped with a Parmesan soufflé that is quickly browned. The recipe shows how strongly French cuisine shaped Erken's party food.

How to make it

  1. 1

    Steep the crayfish tails

    Let the crayfish tails steep slowly in the oil. Add the butter, onion, white wine, fish stock, tomato purée and parsley, and let everything steep covered in the oven for 20 minutes.

  2. 2

    Fill the tartlets

    Divide the crayfish mixture among the ready-baked tartlet shells.

  3. 3

    Make the soufflé

    Stir the flour smooth with the milk in a pot, add salt, pepper and nutmeg and stir constantly until the mixture comes to a boil and thickens.

  4. 4

    Finish the soufflé

    Take the pot off the heat and stir in the grated Parmesan, butter and egg yolks. Finally fold in the stiffly beaten egg whites.

  5. 5

    Brown

    Cover the tartlets with the soufflé and place them in a hot oven for a few minutes (about 3), until the soufflé has risen and taken on color. Serve immediately.

Changes from the original

The amount of oil has been reconstructed to ¼ dl where the OCR was missing the number; the amount of crayfish is not given in the original and has been estimated. The soufflé ingredients, which in the OCR stood in a separate column, have been gathered under the filling. Units have been modernized (dl, g, tbsp).

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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 28) → Modernised~89% of the text changedremovedadded
(Tartelettes d'écrevisses.) Tarteletter kreps y 2 del. olje 12 stk ferdigstekte tarteletter (se egen oppskrift). 400 g krepsehaler (rensede). 0,25 dl olje. 30 gr. smør g smør. 1 stk løk I del. hvit vin (finhakket). 1 del. fiskekraft dl hvitvin. 1 dl fiskekraft. 2 spiseskjeer tomatpuré ss tomatpuré. 1 spiseskje finhakket persille. Krepsehalene småtrekker med olje, og ss persille (finhakket). 125 g hvetemel (til souffléen). 125 g parmesan (revet, til souffléen). 2 stk egg (delt). 3 dl melk. 25 g smør tilsettes det øvrige (til souffléen). 1 klype salt. 1 klype pepper. 1 klype muskat. La krepsehalene trekke sakte i oljen. Tilsett smør, løk, hvitvin, fiskekraft, tomatpuré og trekker persille, og la alt trekke under lokk i ovnen i 10 minutter. Fylles 20 minutter.. Fordel krepsestuingen i tartelettene, dekkes de ferdigstekte tarelettene.. Rør melet ut med følgende soufflé: 125 gr. hvetemel 125 gr. skarp ost 2 egg 3 del. melk salt pepper muskat 25 gr. smør. Melet has melken i en gryte gryte, tilsett salt, pepper og utrøres med melken, tilsettes krydderier, røres stadig, muskat og rør stadig til det står i koken. Tas massen koker opp og tykner.. Ta gryten av varmen, tilsettes den revne ost, smø­ret varmen og eggeplommene, tilsist rør inn revet parmesan, smør og eggeplommer. Vend til sist inn de stivvispede hviter. Settes stivpiskede eggehvitene.. Dekk tarelettene med souffléen og sett dem i varm ovn i 3 minutter. noen få minutter (ca. 3), til souffléen har hevet seg og fått farge. Serveres straks.

Note on Modernised

Mengden olje er rekonstruert til ¼ dl der OCR manglet tallet; krepsemengde er ikke oppgitt i originalen og er anslått. Souffléingrediensene, som i OCR stod i egen spalte, er samlet under fyllet. Enheter er modernisert (dl, g, ss).

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the crayfish steep?
The crayfish tails steep together with oil, butter, onion, white wine, fish stock, tomato purée and parsley, covered, in the oven for 20 minutes.
What does the soufflé on top consist of?
A thick paste of 125 g wheat flour and 3 dl milk with salt, pepper and nutmeg, which is boiled, taken off the heat and mixed with 125 g grated Parmesan, 25 g butter and 2 egg yolks - finally the stiffly beaten egg whites are folded in.
How long are the tartlets with soufflé browned?
Just 3 minutes in a hot oven, so the soufflé rises and takes on color without sinking. Serve immediately.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 19, under hot and cold small dishes. It serves 6.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!