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.

Poultry Cutlets or Poultry Pudding

Name: Poultry Cutlets or Poultry Pudding
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Norwegian
Ingredients: 75 g boneless poultry meat (e.g. chicken or ptarmigan); 50 g pork; 15 g butter; 1 pcs egg (separated into yolk and white); 1 dl cream; 1 tsp ground rusk (or white bread crumbs); 0.25 tsp salt; 0.5 tsp wheat flour (for sauce, if the forcemeat is fried); 0.5 dl broth (warm, for sauce)

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)

Be the first to rate

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
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
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
Fold in the egg white
Finally fold in the stiffly beaten egg white gently.
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
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.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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

1914 (proofread, p. 664) → 1949 (proofread, p. 797)~39% of the text changedremovedadded

75 gr. ~~benfrit fuglekjøt~~ benfritt fuglekjøtt 50 gr. ~~svinekjøt~~ svinekjøtt 15 gr. smør 1 egg 1 ½ del. fløte ~~1 teske~~ ½ teskje kavring eller franskbrødsmuler ~~¼ teske salt~~ ½ teskje salt. Fuglekjøttet og svinekjøttet skrapes fint og støtes først uten, senere med ~~smørret.~~ smøret. Efter et kvarters forløp irøres litt efter litt ~~eggeblommen~~ eggeplommen og fløten, hvori brødet er utbløtt, salt og ~~tilsidst~~ til sist den stivvispede eggehvite ~~haves~~ has i. ~~Farcen fyldes~~ Farsen fylles i smurt form og kokes i ~~vandbad~~ vannbad ca. ¾ time. Serveres varm eller kold. ~~Farcen~~ Farsen kan lages op i ~~koteletform~~ kotelettform og stekes ~~let~~ lett i smør ~~paa pande.~~ på panne. Til saus kan man røre ½ ~~teske~~ teskje hvetemel i ~~smørret~~ smøret efter ~~stekningen~~ stekingen og ~~spæde~~ spe med ½ del. varm buljong.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!