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Daphne Soup (consommé Daphne)

Clear chicken soup (consommé Daphne) from Erken 1914 with 300 g chicken forcemeat divided in three and mixed with chopped tongue, chicken meat, and spinach purée, shaped into small dumplings that poach in the stock or in the oven, served in a tureen with green peas, chervil, and boiling chicken stock.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 43 (falt i det fri)

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About the dish

A refined, clear chicken soup with a three-colored forcemeat-dumpling garnish — a typical dinner-party touch in Erken's soup chapter from 1914.

How to make it

  1. 1

    Divide the forcemeat

    Divide the chicken forcemeat into three equal parts. Mix the chopped tongue into one, the chicken meat into the second, and the spinach purée into the third.

  2. 2

    Shape the dumplings

    Shape small dumplings from each forcemeat. Let them poach gently in the stock for 5 minutes, or poach them in the oven.

  3. 3

    Oven poaching

    To poach them, pipe the forcemeat with a piping bag or paper cone straight down onto buttered white paper laid on a buttered tray. Cover the dumplings with buttered paper and set them in a moderately hot oven (about 175 °C (345 °F)) for 5 minutes.

  4. 4

    Arrange

    Place the dumplings in the soup tureen together with the cooked green peas and the chopped chervil or parsley.

  5. 5

    Serve

    Pour the boiling chicken stock over and serve at once.

Changes from the original

Tablespoons and grams are kept as modern measures, the forcemeat is specified as chicken forcemeat, and the method is broken into numbered steps in modern Norwegian. The oven temperature for oven poaching is not given in the original and is estimated at moderate heat (about 175 °C (345 °F)).

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 43) → 1949 (korrekturlest, s. 55)~44% av teksten endretfjernetlagt til
(Consommé Daphne.) 1 1. l. kraftsuppe av høns 1 spiseske fin hakket, spiseskje finhakket, kokt tunge 1 — » » hønsekjøt hønsekjøtt 1 — spinatpuré 2 — kokte grønne erter 300 gr. hønsekjøtfarce hønsekjøttfarse 1 spiseskefuld spiseskjefull kjørvel eller persille. Farcen Farsen deles i 3 likestore dele; like store deler; i en én del blandes tungen, i den anden annen hønsekjøttet og i den tredje spinatpuréen. Farcen Farsen lages til smaa små boller, som smaatrækker småtrekker i kraften i 5 minutter eller pocheres. I sidste tilfælde trykkes farcen minutter. Man kan trykke farsen gjennem sprøitepose eller kræmmerhus kremmerhus like ned paa på et smurt, hvitt papir; dette lægges legges igjen paa på en smurt plate. Bollerne dækkes Bollene dekkes med smurt papir og sættes settes i ovnen i 5 minutter. Bollerne lægges Bollene legges i terrinen tillikemed de kokte grønne erter, den hakkede kjørvel eller persille. Kraftsuppen heldes helles kokende over.

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Frequently asked questions

What is Daphne soup made of?
A clear consommé of chicken, with small dumplings of chicken forcemeat — 300 g of forcemeat divided in three parts mixed with, respectively, chopped cooked tongue, chopped chicken meat, and spinach purée. Cooked green peas and chopped chervil or parsley also go into the tureen.
How do I cook the dumplings?
Either by letting them poach gently in the stock for 5 minutes, or by poaching them: pipe the forcemeat with a piping bag or paper cone onto buttered white paper, lay the paper on a buttered tray, cover the dumplings with buttered paper, and set in the oven for 5 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) (1914), page 43. It is figured for 4 servings and takes around 55 minutes in all.

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