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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)).

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 43) → Modernised~78% of the text changedremovedadded
1 1. kraftsuppe l klar hønsekraft (kraftsuppe av høns høns). 1 spiseske fin hakket, ss finhakket kokt tunge tunge. 1 — » » hønsekjøt ss finhakket kokt hønsekjøtt. 1 — spinatpuré ss spinatpuré. 2 — ss kokte grønne erter erter. 300 gr. hønsekjøtfarce g hønsekjøttfarse. 1 spiseskefuld ss hakket kjørvel eller persille. Farcen deles i 3 likestore dele; Del hønsekjøttfarsen i en del blandes tungen, tre like store deler. Bland den hakkede tungen i den anden ene, hønsekjøttet i den andre og spinatpuréen i den tredje spinatpuréen. Farcen lages til smaa boller, som smaatrækker tredje.. Form små boller av hver farse. La dem trekke svakt i kraften i 5 minutter minutter, eller pocheres. I sidste tilfælde trykkes farcen gjennem sprøitepose poch dem i ovnen.. Skal de pocheres, sprøytes farsen med sprøytepose eller kræmmerhus like kremmerhus rett ned paa et smurt, på smurt hvitt papir; dette lægges igjen paa papir som legges på en smurt plate. Bollerne dækkes Dekk bollene med smurt papir og sættes sett dem i ovnen moderat varm ovn (ca. 175 °C) i 5 minutter. Bollerne lægges minutter.. Legg bollene i terrinen tillikemed suppeterrinen sammen med de kokte grønne erter, ertene og den hakkede kjørvel kjørvelen eller persille. Kraftsuppen heldes persillen.. Hell den kokende over. hønsekraften over og server straks.

Note on Modernised

Spiseskjeer og gram er beholdt som moderne mål, farse er presisert som hønsekjøttfarse, og fremgangsmåten er delt i nummererte trinn på moderne norsk. Ovnstemperatur for pochering i ovn er ikke oppgitt i originalen og er anslått til moderat varme (ca. 175 °C).

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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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