Hens

Chicken à la bonne femme from Erken (1914): a young hen jointed and simmered in butter with onion and carrot, cooked tender in stock with tomatoes.

Chicken curry from Erken (1914): made like chicken fricassee but with a curry-seasoned sauce, without wine or egg yolks, served with boiled rice.

Chicken with crayfish (poularde aux écrevisses) from Erken (1914): boiled chicken and crayfish tails warmed in a crayfish butter and stock sauce.

Boiled hen warmed in a cream sauce with boiled onions. A simple chicken dish from Erken's Big Cookbook (1949).

Chicken with rice from Erken (1914): hen stuffed with liver, gizzard, ham and pork, simmered in veal stock, with rice cooked in the stock and egg yolks.

Chicken with rice and tomatoes from Erken (1914): a whole hen stuffed with rice cooked with onion, stock and tomatoes, slow-roasted, with tomato sauce.

Hen browned in butter and slowly oven-cooked with carrot, onion, celery, leek and tomatoes. Served with macaroni and cheese. From Erken's Stor kokebok (1949).

Hen brined in salt for 2 days, boiled with a bunch of soup vegetables and heated in curry sauce. Served with rice. From Erken's Stor kokebok (1949), p. 317.

Chicken fricassee from Erken's Big Cookbook (1914): hens boiled tender and served in a butter-thickened stock sauce with cayenne, sugar and sherry.