Kylling

Chicken à la cardinal from Erken's Stor kokebok (1914): chicken pieces are braised tender in the oven with butter and blanched leek, mushrooms are added toward the end, and the dish is served with a cream-thickened butter sauce cooked on chicken stock with peppercorns, parsley, and lemon juice.

Erken's French-style roast chicken: the chicken is cleaned, the breastbone removed, stuffed with parsley butter, browned in butter, and braised covered for about 1 hour with cream and meat stock. The sauce is reduced with cream, stock, and cold butter. Served with fried potatoes, tomatoes, and salad. Reckon ½ chicken per person.

Chicken à la Marengo from Erken's Stor kokebok 1914: chicken pieces browned in oil and simmered tender in a brown base sauce with tomato, sherry, mushrooms, olives and truffle, served with baked puff-pastry shapes.

Chicken à la parisienne from Erken 1914: chicken pieces browned in butter with onion, rice browned separately, everything baked together with tomatoes, bay leaf and boiling meat stock in high heat for about 1 hour; served with rice, stuffed tomatoes and herbs.

Chicken à la reine from Erken's Stor kokebok (1914): chicken pieces gently cooked in butter with truffle slices, cooked tender under a lid in the oven, and served with a sauce of reduced cream and white sauce stirred with crayfish butter, lemon juice, cayenne and asparagus tips.

Chicken en cocotte from Erken's Stor kokebok (1914): chicken pieces browned in butter, layered in a closed ovenproof pot with fried onion, mushroom and diced ham, topped with tomato slices and gently braised in the oven for about 45 minutes. Thickened at the end with a beurre manié and moistened with veal stock; served in the pot.

Erken's French-inspired chicken with tomatoes (poulet sauté aux tomates) from 1914: the chicken is cut up, browned in butter in a sauté pan and finished under a lid in the oven. The pan is deglazed with white wine, reduced and combined with brown sauce and tomato purée. Served surrounded by tomatoes cooked in butter and eggplant slices fried

Chicken with tomatoes and rice (poulet au riz à la milanaise) from Erken 1914: chicken larded with pork simmered tender in stock with root vegetables and a bouquet garni; rice cooked in stock and stirred with tomato purée and Parmesan as an accompaniment.

Chicken fillets à la princesse: whole chicken breasts salted and drizzled with lemon, brushed with egg, breaded in grated Parmesan, browned quickly in clarified butter and finished under a lid in a very hot oven for about 10 min. Served piled high with browned butter and a strong tomato sauce seasoned with Parmesan.

Erken's chicken fillets à la Rose Marie: steamed chicken fillets seasoned with salt and lemon juice, served against a bread base with ice-cold oysters and covered with suprême sauce.

Erken's chicken fillets à la Tua: flour-coated, egg-brushed chicken fillets fried in clarified butter and finished under a lid in a hot oven, served on slices of goose liver with a Madeira sauce thickened with mondamin (cornstarch).

Erken's chicken fillets au raifort: fillets with salt and lemon juice cooked covered in butter in a hot oven, arranged in a ring and covered with crème au raifort of stiffly whipped cream, grated horseradish, vinegar, sugar and salt.

Erken's chicken fillets with asparagus: fillets seasoned with salt and lemon juice, sautéed in butter, arranged in a ring around butter-stewed asparagus tips and served with green sauce verte.

Erken's larded chicken fillets (1914): chicken breast loosened from the bone, seasoned with salt and pepper for half an hour, larded with fine truffle strips in 3–4 rows and cooked gently for 10–20 minutes in a buttered dish under buttered paper. Arranged in a ring around a purée of spinach, peas, truffle or mushroom.

Erken's chicken fricassee (1914): the chicken is parboiled in salted water or thin bouillon, cut up, and the stock is used to cook green peas and for a sauce thickened with a beurre manié. The chicken is finished in the sauce, which is finally enriched with crayfish butter, parsley and mushroom and liaisoned with egg yolks, cream a

Classic roast chicken from Erken: the chicken is rubbed with butter and roasted for about 40 minutes in a hot oven over sautéed root vegetables, pork, liver and heart. The drippings are skimmed, reduced with 2½ dl bouillon into a sauce, and the dish is garnished with cress. Bread sauce is served on the side. 1 chicken for 2 people.

Erken's chicken supremes à la cardinal: whole chicken breasts larded with pork fat, salted, browned in butter with lemon juice, finished covered in a very hot oven about 10 min, arranged in a ring with crayfish claws and a shellfish ragout in the center, garnished with tarragon and pressed lobster or crayfish roe.

Erken's chicken supremes à la favorite from 1914: skinless chicken breasts are salted, floured, browned in clarified butter, brushed with egg, and finished in a hot oven, served with buttered chopped mushrooms and a light mushroom sauce. Includes her general explanation of supremes and the three preparation methods.

Chicken supremes cooked in butter with lemon juice, finished covered in a very hot oven about 10 min, covered with 4 dl suprême sauce with strips of mushroom and truffle added.