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Cod Liver Gratin

French-inspired appetizer: boiled cod liver in small pieces is mixed with oysters, seasoned, placed in buttered shells with a little white sauce, topped with rusk crumbs and butter and gratinated for 10–15 minutes at about 180°C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 155 (falt i det fri)

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About the dish

Gratinated scallop shells ("skjæl") with cod liver and oysters were among the finer fish appetizers. Cod liver was considered a delicacy in season, and the dish is a typical French-inspired gratin from Erken's party kitchen.

How to make it

  1. 1

    Boil the liver

    Boil the well-washed cod liver and cut it into small pieces.

  2. 2

    Mix

    Mix the oysters and the liver, and season with salt and pepper.

  3. 3

    Fill the shells

    Place the mixture in buttered shells, pour a little white sauce over and cover lightly with crushed rusk. Dot a little butter on top.

  4. 4

    Gratinate

    Bake in a not-too-hot oven (about 180°C (355 °F)) for 10–15 minutes.

Changes from the original

Measurements converted to dl. Rusk is replaced with dry breadcrumbs/crushed rusks. Oven temperature specified as about 180°C (355 °F) ("a not-too-hot oven"). Quantities without measures in the original are estimated.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 155) → 1949 (korrekturlest, s. 184)~38% av teksten endretfjernetlagt til
(Foie de cabillaud au gratin.) Torskelever østers 1½ eller tomat i 3/4 del. god hvit saus smør kavring salt pepper. Den godt vaskede lever kokes koker og skjæres i smaa små stykker. Østersene eller tomatene og leveren blandes, tilsættes tilsettes salt og pepper efter smak, lægges legges i smurte skjæl, skjell, litt saus heldes helles over, dækkes let dekkes lett med støtt kavring, belægges belegges med litt smør og stekes i ikke for varm ovn 10 å 15 minutter.

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Frequently asked questions

How long should the gratin stay in the oven?
10–15 minutes in a not-too-hot oven – just long enough for it to heat through and the rusk to take on color. The total time including boiling the liver is about 50 minutes.
What is the dish made of?
Boiled cod liver cut into small pieces, mixed with oysters, salt and pepper. The mixture is placed in buttered scallop shells, topped with a little white sauce (1½ deciliters in all), covered lightly with crushed rusk and a few dots of butter.
Does the liver need to be prepared beforehand?
Yes, the liver is washed well and boiled first, then cut into small pieces before being mixed with the oysters.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 155. It is listed as cold fish/appetizer and serves 4.

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