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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 797)~76% of the text changedremovedadded
75 g gr. benfritt fuglekjøtt uten bein (f.eks. kylling eller rype). 50 g svinekjøtt. gr. svinekjøtt 15 g smør. gr. smør 1 stk egg (deles i plomme og hvite). 1 dl fløte. 1 tsk kavringmel (eller loffsmuler). 0,25 tsk ½ del. fløte ½ teskje kavring eller franskbrødsmuler ½ teskje salt. 0,5 tsk hvetemel (til saus, hvis farsen stekes). 0,5 dl buljong (varm, til saus). Skrap fuglekjøttet Fuglekjøttet og svinekjøttet fint, skrapes fint og støt det i morter – støtes først uten smør, deretter uten, senere med smøret innarbeidet. (Kjøttet kan også kjøres fint i moderne kjøkkenmaskin.). La farsen stå smøret. Efter et kvarter. Rør så inn eggeplommen kvarters forløp irøres litt om efter litt sammen med eggeplommen og fløten, som kavringmelet hvori brødet er bløtt ut i, utbløtt, salt og tilsett saltet.. Vend til sist forsiktig inn den stivpiskede eggehviten.. Fyll farsen stivvispede eggehvite has i. Farsen fylles i en smurt form og kok den kokes i vannbad omtrent ca. ¾ time. Serveres varm eller kald.. kold. Farsen kan også formes som små koteletter lages op i kotelettform og stekes lett i smør i på panne. Til saus røres kan man røre ½ tsk teskje hvetemel i stekesmøret smøret efter stekingen og spes spe med ½ dl del. varm buljong.

Note on Modernised

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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