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Poultry Cutlets or Poultry Pudding

Poultry cutlets or poultry pudding for the sick: 75 g poultry meat and 50 g pork are scraped and pounded with 15 g butter, thinned with egg yolk and 1 dl cream with soaked rusk, salted, and stiffly beaten egg white folded in. Cooked in a buttered mold in a water bath about ¾ hour, or fried as cutlets with a sauce of ½ tsp flour and ½ dl broth.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 664 (falt i det fri)

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About the dish

A fine forcemeat of poultry and pork, which could be cooked into a pudding in a water bath or shaped into small cutlets and fried. Forcemeat dishes were popular in food for the sick because they were tender and easy to chew.

How to make it

  1. 1

    Scrape the meat

    Scrape the poultry meat and pork finely, and pound it in a mortar – first without butter, then with the butter worked in. (The meat can also be finely processed in a modern food processor.)

  2. 2

    Thin the forcemeat

    Let the forcemeat stand a quarter of an hour. Then stir in the egg yolk little by little together with the cream, in which the ground rusk has been soaked, and add the salt.

  3. 3

    Fold in the egg white

    Finally fold in the stiffly beaten egg white gently.

  4. 4

    Cook as a pudding

    Fill the forcemeat into a buttered mold and cook it in a water bath for about ¾ hour. Serve warm or cold.

  5. 5

    Or fry as cutlets

    The forcemeat can also be shaped into small cutlets and fried lightly in butter in a pan. For a sauce, stir ½ tsp wheat flour into the frying butter and thin with ½ dl warm broth.

Changes from the original

Measures are modernized (del. → dl, teske → teaspoon), and the method is divided into numbered steps. Pounding in a mortar is kept, but it is noted that the forcemeat can be finely chopped/processed in a modern kitchen.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 664) → Modernisert~80% av teksten endretfjernetlagt til
75 gr. benfrit fuglekjøt g fuglekjøtt uten bein (f.eks. kylling eller rype). 50 gr. svinekjøt g svinekjøtt. 15 gr. smør g smør. 1 stk egg (deles i plomme og hvite). 1 del. fløte dl fløte. 1 teske kavring eller franskbrødsmuler ¼ teske salt Fuglekjøttet tsk kavringmel (eller loffsmuler). 0,25 tsk salt. 0,5 tsk hvetemel (til saus, hvis farsen stekes). 0,5 dl buljong (varm, til saus). Skrap fuglekjøttet og svinekjøttet skrapes fint fint, og støtes støt det i morter – først uten, senere uten smør, deretter med smørret. Efter smøret innarbeidet. (Kjøttet kan også kjøres fint i moderne kjøkkenmaskin.). La farsen stå et kvarters forløp irøres kvarter. Rør så inn eggeplommen litt efter om litt eggeblommen og sammen med fløten, hvori brødet som kavringmelet er utbløtt, salt bløtt ut i, og tilsidst tilsett saltet.. Vend til sist forsiktig inn den stivvispede eggehvite haves i. Farcen fyldes stivpiskede eggehviten.. Fyll farsen i en smurt form og kokes kok den i vandbad ca. vannbad omtrent ¾ time. Serveres varm eller kold. Farcen kald.. Farsen kan lages op i koteletform også formes som små koteletter og stekes let lett i smør paa pande. i panne. Til saus kan man røre røres ½ teske tsk hvetemel i smørret efter stekningen stekesmøret og spæde spes med ½ del. dl varm buljong.

Note til Modernisert

Mål er modernisert (del. → dl, teske → teskje), og fremgangsmåten er delt i nummererte trinn. Støting i morter er beholdt, men det er nevnt at farsen kan finhakkes/kjøres fint i moderne kjøkken.

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Frequently asked questions

What is the difference between poultry cutlets and poultry pudding?
It is the same forcemeat. As a pudding, the forcemeat is filled into a buttered mold and cooked in a water bath about 3/4 hour. As cutlets, the forcemeat is shaped into cutlet form and fried lightly in butter in a pan.
Which ingredients are needed?
75 g boneless poultry meat, 50 g pork, 15 g butter, 1 egg, 1 dl cream, 1 tsp rusk or white-bread crumbs and 1/4 tsp salt. The recipe yields 2 servings.
How is the forcemeat made correctly?
The meat is scraped finely and pounded first without butter, then with the butter. After a quarter of an hour the egg yolk and cream (with soaked bread) are stirred in little by little, then salt, and finally the stiffly whipped egg white.
Can you make a sauce to go with it?
Yes, stir 1/2 tsp wheat flour into the butter after frying and thin with 1/2 dl warm broth. The pudding can be served warm or cold.

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