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Fricassee of Hen or Rabbit

Erken's fricassee of boiled hen or rabbit as invalid (convalescent) food: the meat is simmered tender, cut up and set in a pale sauce of butter, flour and chicken broth enriched with egg yolk and lemon juice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 665 (falt i det fri)

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About the dish

From the chapter on nursing and invalid food, where Erken recommends easily digestible meat such as rabbit and hen for the sick and weak.

How to make it

  1. 1

    Boil the bird

    Place the cleaned hen or rabbit in boiling water and let it simmer until tender.

  2. 2

    Cut it up

    Lift the meat out of the stock and cut it neatly into suitable pieces.

  3. 3

    Make the sauce

    Stir the butter and flour together, thin with the broth and bring the sauce to a boil.

  4. 4

    Thicken with yolk

    Take the pot off the heat and stir in the egg yolk and lemon juice. Season with salt, and set the meat in the sauce. The sauce must not boil after the egg yolk has been added.

Changes from the original

Quantities have been interpreted and given in modern measures (deciliters, tablespoons, teaspoons). Unclear OCR amounts for flour have been set to 1 tablespoon. The amount of butter has been estimated at 15 g so that a roux can be made.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 665) → Modernised~86% of the text changedremovedadded
1 stk høne eller kanin (renset). 1 spiseske hvetemel smør ss hvetemel. 15 g smør. 2 del. dl hønsebuljong ¼ teske citronsaft eggeblomme Den rensede, kokte høne (kraften fra kokingen). 0,25 ts sitronsaft. 1 stk eggeplomme. salt (etter smak). Legg den rensede høna eller kanin sættes over ilden kaninen i kokende vand, smaakoker, vann og la den småkoke til den er mør. Tages op mør.. Ta kjøttet opp av kraften og deles del det pent op. Smør opp i passende stykker.. Rør smør og mel røres sammen, spædes spe med buljongen, gives et opkok, tilsættes eggeblomme buljongen og citronsaft. Kjøttet gi sausen et oppkok.. Ta kjelen av en ung kanin er særdeles let fordøielig, det egner sig derfor godt i sykediæten. Naar kaninen er flaadd platen og aapnet, vaskes den i eddikvand eller sterkt saltvand. Kaninen anvendes i sykediæten enten stekt, kokt eller rør inn eggeplomme og sitronsaft. Smak til suppe. med salt, og legg kjøttet i sausen. Sausen må ikke koke etter at eggeplommen er tilsatt.

Note on Modernised

Mengder er tolket og satt i moderne mål (desiliter, spiseskje, teskje). Uklare OCR-mengder for mel er satt til 1 spiseskje. Smørmengde er anslått til 15 g for å kunne lage jevning.

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Frequently asked questions

How long should the hen or rabbit boil?
It is placed in boiling water and simmered until tender – count on about an hour and a half in all for the dish. Tenderness varies with the age of the animal, so test with a fork before cutting up the meat.
How is the sauce for the fricassee made?
Butter and 1 tablespoon of wheat flour are stirred together, thinned with 2 deciliters of chicken broth and brought to a boil. Finally the egg yolk and ¼ teaspoon of lemon juice are added – the sauce must not boil after the egg yolk is in.
Why is rabbit recommended as invalid food in this recipe?
Erken writes that the meat of a young rabbit is especially easy to digest and therefore well suited for an invalid's diet, whether fried, boiled or in soup.
How is the rabbit prepared beforehand?
Once the rabbit is skinned and drawn, it is washed in vinegar water or strong salt water before boiling.

Equipment for this dish

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