Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Chicken à la royale (poularde à la royale)

Erken's Chicken à la royale (1914): a whole hen (poularde, a plump young hen) is simmered tender for 2–4 hours in stock with onion, clove, bay, peppercorns, parsley, and salt. A white sauce of 70 g butter and 25 g flour thinned with the stock; half is enriched with egg yolks and cream and served on the side, the rest is used to warm the cut-up chicken and button mushrooms.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 283 (falt i det fri)

Be the first to rate

About the dish

From the chapter "Poultry and game" in Henriette Schønberg Erken's "Stor kokebok" (1914). Boiled hen was a festive Sunday dish, and "à la royale" reflects the French influence on Norwegian bourgeois party food.

How to make it

  1. 1

    Set the hen to cook

    Place the cleaned, soaked hen in boiling water. Skim well once it comes to a boil.

  2. 2

    Season the stock

    Add the onion, clove, bay leaf, peppercorns, parsley, and salt.

  3. 3

    Simmer until tender

    Let the hen simmer gently over low heat until tender, 2–4 hours depending on its age.

  4. 4

    Make the sauce

    Stir the butter and flour together and thin with the strained, skimmed stock until you have a smooth sauce of the right consistency. Let it simmer for 10 minutes.

  5. 5

    Cut up the hen

    Lift the hen out of the stock, rinse it at once with lukewarm water, and cut it into serving-size pieces.

  6. 6

    Plate the dish

    Set aside half the sauce and enrich it with the egg yolks and cream; serve it on the side. Warm the chicken meat and mushrooms in the rest of the sauce and arrange on a slightly deep platter.

Changes from the original

Measurements have been converted to modern units (grams, dl, tbsp). "2 spoonfuls of cream" is interpreted as 2 tablespoons. "1 can of mushrooms" is estimated at 1 can of about 200 g (drained about 150 g). The method has been divided into numbered steps in modern language; otherwise unchanged.

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.

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. 283) → Modernisert~73% av teksten endretfjernetlagt til
1 stk høne 1 1/4 l. vand (renset og utvannet). 1,25 l vann (kokende). 20 gr. løk g løk. 1 nellik stk nellik. 1 litet stk laurbærblad (lite). 2 pepperkorn stk pepperkorn. 1 bundt persille bunt persille. 5 gr. g salt (ca. 1 ts). 70 gr. smør g smør. 25 gr. hvetemel g hvetemel. 1 boks champignons champignon (ca. 200 g, avrent). 2 eggeblommer stk eggeplommer. 2 skeer ss fløte. Den Legg den rensede, utvandede høne sættes over ilden utvannede hønen i det kokende vand; naar vann. Skum godt av når det koker og er skummet, tilsættes opp.. Tilsett løk, nellik, laurbærblad, pepperkorn, persille og salt. Sættes over salt.. La hønen koke sakte på svak varme og koker, til hønen den er mør, 2—4 2–4 timer efter alderen. Smør alt etter hvor gammel den er.. Rør smør og mel røres sammen, spædes sammen og spe med den silede, silte, avskummede kraft, saa meget, at man faar kraften til du får en passe jevn saus; smaakoker saus. La den småkoke i 10 minutter. Straks minutter.. Ta hønen tages op opp av kraften, skylles skyll den over straks med lunkent vand, skjæres op vann og skjær den opp i passende stykker. Halvparten stykker.. Ta av halvparten av sausen tages av, jevnes med eggeblommerne og fløten legg den til med eggeplommer og fløte; serveres særskilt. Hønsekjøttet for seg. Varm hønsekjøttet og champignons vannes champignonene i resten av sausen og anrettes paa anrett på et litt dypt fat.

Note til Modernisert

Mål er omregnet til moderne enheter (gram, dl, ss). «2 skeer fløte» er tolket som 2 spiseskjeer. «1 boks champignons» er anslått til 1 boks à ca. 200 g (avrent ca. 150 g). Fremgangsmåten er delt i nummererte trinn med moderne språk; ellers uendret.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long does the hen need to cook?
The hen is boiled in 1 1/4 liters of boiling water over low heat until tender – 2 to 4 hours depending on the age of the bird. Total time for the dish is around 3.5 hours.
What flavors the stock?
After the stock is skimmed, add 20 g onion, 1 clove, a small bay leaf, 2 peppercorns, a bunch of parsley, and 5 g salt.
How is the sauce made?
70 g butter and 25 g all-purpose flour are stirred together and thinned with the strained, skimmed stock to a smooth sauce of the right consistency, which simmers for 10 minutes. Half the sauce is finished (enriched) with 2 egg yolks and 2 spoonfuls of cream, and canned mushrooms are used in the dish.
Why is the hen rinsed after boiling?
As soon as the hen is taken out of the stock, it is rinsed with lukewarm water to remove scum and fat before it is cut into serving-size pieces.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!