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Main courses

5 recipes · Poultry and game

5 main courses recipes from the “Big Cookbook,” in the poultry and game category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Chicken à la royale (poularde à la royale)

    Chicken à la royale from Erken's Big Cookbook (1914): whole hen boiled tender in spiced stock, served with a white sauce enriched with egg yolks and cream.

  • Chicken with cauliflower

    Chicken with cauliflower from Erken's Big Cookbook (1914): hens stuffed with sweetbread and mushrooms, simmered in veal stock, served with cauliflower.

  • Chicken gratin

    Chicken gratin from Erken's Big Cookbook (1914): white sauce with breadcrumbs, chopped boiled chicken, egg yolks and whipped whites, baked in a water bath.

  • Chicken Cutlets

    Chicken cutlets from Erken's Big Cookbook (1914): cooked chicken in a thick panada, shaped into cutlets, breaded and baked brown, with mashed potatoes.

  • Chicken soufflé (soufflé de volaille en caisses)

    Chicken soufflé in small molds (soufflé de volaille) from Erken (1914): raw chicken with egg yolks, cream, egg whites, mushroom and truffle, baked.