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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 184) → Modernised~78% of the text changedremovedadded
(Foie de cabillaud au gratin.) Torskelever østers eller tomat i 3/4 del. 300 g torskelever (godt vasket). 8 stk østers. 1,5 dl god hvit saus saus. 25 g smør (til smøring og topping). 2 ss kavring (støtt, eller tørt brødrasp). 0,5 ts salt pepper. Den (etter smak). 0,25 ts pepper (etter smak). Kok den godt vaskede lever koker torskeleveren og skjæres skjær den i små stykker. Østersene eller tomatene stykker.. Bland østersene og leveren blandes, tilsettes leveren, og smak til med salt og pepper efter smak, legges pepper.. Legg blandingen i smurte skjell, hell litt hvit saus helles over, dekkes over og dekk lett med støtt kavring, belegges med kavring. Legg litt smør og stekes på toppen.. Stek i ikke for varm ovn 10 å 15 (ca. 180 °C) i 10–15 minutter.

Note on Modernised

Mål omregnet til dl. Kavring erstattes med tørt brødrasp/knuste kavringer. Ovnstemperatur presisert til ca. 180 °C («ikke for varm ovn»). Mengder uten mål i originalen er anslått.

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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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