Chicken curry from Erken (1914): prepared like a chicken fricassee, but the sauce is seasoned with curry, without wine or egg yolks. The cut-up boiled hens are arranged in the middle of the platter surrounded by boiled rice.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 285 (falt i det fri)
A variant of the chicken fricassee in the chapter "Poultry and game" in "Stor kokebok" (1914). Curry was at that time a fashionable spice in bourgeois Norwegian kitchens, often used with chicken and served with rice.
Boil the hens
Clean the hens, soak them, blanch them for 5 minutes, and boil them tender in salted water for 3–5 hours, as for chicken fricassee. Remove the outer skin and cut the hens up.
Curry sauce
Melt the butter, stir in the flour, and thin with the chicken stock. Let the sauce simmer for 15 minutes and season it with curry. No wine or egg yolks are used.
Cook the rice
Boil the rice until tender and drain it well.
Presentation
Place the cut-up chicken pieces in the middle of the platter with the curry sauce over them, and arrange the boiled rice around them.
The recipe has been written out with the ingredients it draws from the chicken fricassee, since the original only refers to it. Amounts have been converted to modern measures. Wine and egg yolks are omitted, as the original notes.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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