Høns

Chicken fricassee à la bonne femme: a jointed young hen is simmered in butter with onion and carrot, thickened with flour and cooked tender in meat stock with tomatoes, and finished with mushrooms and parsley.

Chicken curry from Erken (1914): prepared like a chicken fricassee, but the sauce is seasoned with curry, without wine or egg yolks. The cut-up boiled hens are arranged in the middle of the platter surrounded by boiled rice.

Classic poularde aux écrevisses: crayfish shells are pounded with butter and cooked out to a crayfish butter, thickened with flour and chicken stock into a sauce seasoned with lemon and nutmeg; boiled chicken meat and crayfish tails are warmed in the sauce, and the rest of the sauce is enriched with egg yolks and served on the side.

Chicken with rice from Erken (1914): a hen stuffed with finely chopped liver, gizzard, ham, and pork is simmered tender in veal stock with onion, carrot, and a bouquet of soup herbs. Rice is cooked in the stock during the last hour, enriched with three egg yolks, and arranged around the carved hen.

Erken's recipe for a whole hen stuffed with risotto-like rice cooked with onion, butter, stock, and tomatoes, slow-roasted covered in the oven and served with tomato sauce.

Classic chicken fricassee from Erken's Stor kokebok (1914): hens are soaked, blanched, and boiled tender for 3–5 hours, cut up, and served in a butter-thickened sauce of chicken stock with cayenne, sugar, and sherry, optionally enriched with egg yolk and cream.