What is "poached tapioca," and why is it strained?

The tapioca is left to steep in a little of the chicken stock until the grains are clear (transparent). Then the mixture is strained through thin gauze or thin cloth, so the soup is lightly thickened but still clear. Three tablespoons of the mixture are whisked into the boiling consommé.

What are egg threads, and when are they added?

Egg threads are thin threads of egg cooked/set in stock. They are placed in the tureen together with the strips of chicken and lean ham, before the boiling soup is poured over.

Why must the soup be served at once?

The garnish – strips of meat and ham and the egg threads – is warmed only by the boiling soup poured over it in the tureen. If it is not served at once, the soup goes cold and the garnish loses its texture.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 37, as a clear soup (consommé Aurora). It is intended for 4 servings and takes around 40 minutes once the chicken stock is ready.

Aurora Soup (consommé Aurora)

Name: Aurora Soup (consommé Aurora)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 l chicken stock (clear chicken consommé); 3 tbsp tapioca; 1 tbsp cooked chicken (cut into thin strips); 1 tbsp lean ham (cut into thin strips); 1 pcs egg (for egg threads)

Aurora soup (consommé Aurora) from Erken 1914: 1 liter of chicken stock lightly thickened with strained, poached tapioca, served with strips of cooked chicken, lean ham and egg threads in the tureen.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 37 (falt i det fri)

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About the dish

A refined, lightly thickened chicken consommé from Erken's soup chapter, named after the dawn. Consommé Aurora belonged to the French-inspired party soups in Norwegian bourgeois households around 1900.

How to make it

1
Poach the tapioca
Let the tapioca steep in a little of the chicken stock until the grains are clear and transparent.
2
Strain the mixture
Strain the tapioca mixture through thin gauze or a thin cloth.
3
Thicken the soup
Whisk 3 tablespoons of the mixture into the boiling chicken stock.
4
Egg threads and garnish
Beat the egg, fry it as a very thin omelet and cut it into fine strips. Cut the chicken and ham into small, thin strips.
5
Serving
Place the meat strips and egg threads in the soup tureen, pour the boiling soup over and serve at once.

Changes from the original

Quantities are given in modern measures; "eggetraader" is rendered as egg strips made from beaten egg fried thin and cut into strips. The method has been divided into numbered steps.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Egg
- X-tra Egg S/M 12stkX-TRAca. kr 26,50 · Coop
- Bakketun Egg 10pk 673gBAKKETUNca. kr 59,90 · Coop

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 48)~83% of the text changedremovedadded

Aurorasuppe. (Consommé Aurora.) 1 ~~l hønsekraft (klar~~ l. kraftsuppe av ~~høns).~~ høns 3 ~~ss tapioka.~~ spiseskjeer tapioka 1 ss spiseskjefull kokt hønsekjøtt ~~(skåret i tynne strimler).~~ 1 ss — — mager skinke ~~(skåret i tynne strimler). 1 stk egg (til eggetråder). La tapiokaen trekke~~ ¼ — eggetråder. Kraftsuppen jevnes med pochert tapioka, d. v. s. tapiocaen «trekker» i litt av ~~hønsekraften til~~ kraftsuppen, og når grynene er ~~klare og gjennomsiktige.. Sil tapiokajevningen gjennom~~ klare, siles jevningen gjennem tynn ~~gasbind~~ gas eller et tynt ~~klede.. Visp~~ tøi. 3 ~~spiseskjeer~~ skjeer av ~~jevningen inn~~ denne jevning vispes i den kokende ~~hønsekraften.. Visp egget, stek det som en helt tynn omelett og skjær den i fine strimler. Skjær hønsekjøtt~~ kraftsuppe. Hønsekjøttet og ~~skinke~~ skinken skjæres i små, tynne ~~strimler.. Legg kjøttstrimlene~~ strimler og ~~eggetrådene~~ legges tillikemed eggetråden i ~~suppeterrinen, hell~~ terrinen. Den kokende suppe helles over. Serveres straks. Man kan også koke 3 l. sterk kraft med 50 gr. tapioka gryn i ½ time; sile kraften, gi den et opkok igjen og helle den kokende ~~suppen~~ over ~~og server straks.~~ de ting som skal serveres i suppen.

Note on Modernised

Mengder er satt i moderne mål; «eggetraader» er angitt som eggestriper laget av sammenvispet egg stekt tynt og skåret i strimler. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

What is "poached tapioca," and why is it strained?: The tapioca is left to steep in a little of the chicken stock until the grains are clear (transparent). Then the mixture is strained through thin gauze or thin cloth, so the soup is lightly thickened but still clear. Three tablespoons of the mixture are whisked into the boiling consommé.
What are egg threads, and when are they added?: Egg threads are thin threads of egg cooked/set in stock. They are placed in the tureen together with the strips of chicken and lean ham, before the boiling soup is poured over.
Why must the soup be served at once?: The garnish – strips of meat and ham and the egg threads – is warmed only by the boiling soup poured over it in the tureen. If it is not served at once, the soup goes cold and the garnish loses its texture.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 37, as a clear soup (consommé Aurora). It is intended for 4 servings and takes around 40 minutes once the chicken stock is ready.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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