Hovedrett

Erken's Chicken à la royale (1914): a whole hen simmered tender for 2–4 hours in stock with onion, clove, bay, peppercorns, parsley, and salt. A white sauce of 70 g butter and 25 g flour thinned with the stock; half is enriched with egg yolks and cream and served on the side, the rest is used to warm the cut-up chicken and mushrooms.

Erken's Chicken with cauliflower (1914): two hens are soaked, filled with a ragout of boiled sweetbread and mushrooms thickened with a roux, sweetbread stock, and egg yolks, covered with slices of pork, tied up, and simmered tender in 2 liters of veal stock. Served sliced on a platter against a bread or rice base, alternating with boiled cauliflower and a light cauliflower sauce.

Erken's chicken gratin from 1914: a white sauce of 60 g butter, 50 g flour, and ½ l chicken stock or milk is stirred with 1 dl breadcrumbs, about 300 g finely chopped boiled chicken, 3 egg yolks, parsley, celery, a little onion, salt, and paprika; stiffly beaten egg whites are folded in and the mass is baked in a greased mold in a water bath in a hot oven about 25 minutes.

Erken's chicken cutlets from 1914: a thick panada of 40 g butter, 45 g flour, 2 dl milk and a little cream is stirred with egg, seasonings, lemon juice and about 300 g finely chopped cooked chicken, shaped into cutlets, breaded in egg yolk with melted butter and rusk crumbs, baked until browned and served with mashed potatoes and creamed peas

Erken's chicken soufflé in small molds (soufflé de volaille en caisses), 1914: 180 g raw chicken meat pounded fine with 4 egg yolks, strained, folded lightly with 1¼ dl lightly whipped cream, 2 stiffly beaten egg whites, diced mushroom and truffle, filled into buttered small molds ¾ full and baked about 20 min in a moderate