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Chicken with cauliflower

Erken's Chicken with cauliflower (1914): two hens are soaked, filled with a ragout of boiled veal sweetbread and mushrooms thickened with a roux, sweetbread stock, and egg yolks, covered with slices of pork, tied up, and simmered tender in 2 liters of veal stock. Served sliced on a platter against a bread or rice base, alternating with boiled cauliflower and a light cauliflower sauce.

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

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About the dish

An elaborate party dish from "Poultry and game" in Erken's "Stor kokebok" (1914): hens filled with a sweetbread and mushroom ragout, cooked in veal stock and served with boiled cauliflower and a light cauliflower sauce. Veal sweetbread was a highly esteemed delicacy in bourgeois kitchens.

How to make it

  1. 1

    Prepare the hens

    Clean the hens and let them sit in water for 4 hours. Dry them well.

  2. 2

    Soak the sweetbread

    Let the veal sweetbread sit in water for 1 hour so all the blood is drawn out.

  3. 3

    Blanch the sweetbread

    Place the sweetbread in lightly salted, cold water and let it simmer for 10 minutes. Then transfer it to 1/2 liter of boiling, salted water and cook it until white and firm, about 1/2 hour. Cool in cold water and lay it out on a cloth.

  4. 4

    Make the ragout

    Slice the sweetbread and mushrooms and stir them in the melted butter for 5 minutes. Take them out. Stir the flour with the butter for 2 minutes, thin with 5 dl sweetbread and mushroom stock, and let it simmer for 5 minutes. Take the pot off the heat, add the mushrooms and sweetbread, enrich with the whisked egg yolks, and season to taste.

  5. 5

    Fill and tie up the hens

    Fill the hens with the ragout, lay slices of pork over them, and tie with string. Set the hens in a pot.

  6. 6

    Cook the hens

    Place the hens in 2 liters of boiling veal stock and let them simmer until tender.

  7. 7

    Presentation

    Cut the hens neatly and arrange them on an oval platter against a bread or rice base, alternating with boiled cauliflower. Serve a light cauliflower sauce alongside.

Changes from the original

Measurements have been converted to modern units (g, dl, l). "Pork" is interpreted as fresh/salted pork belly in slices. The amount of mushrooms is estimated (the original gives no amount), and the liquid quantity in the ingredient list is set at 2 l veal stock as the method specifies. The steps are numbered and the language modernized.

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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
1949 (proofread, p. 315) → Modernised~77% of the text changedremovedadded
2 høns stk høner (renset). 60 gr. smør g smør. salt ½ l. vann (etter smak). 2 l kalvekraft (kokende, til kokingen). 300 gr. kalvebrissel g kalvebrissel. 150 gr. g flesk champignons (i tynne skiver). 200 g champignon (mengde ikke oppgitt i originalen). 50 gr. hvetemel 2 eggeplommer g hvetemel. 2 å stk eggeplommer. 3 blomkålhoder. Hønsene renses stk blomkålhoder (2–3 hoder). 5 dl brissel- og utvannes champignonkraft (fra kokingen). Rens hønene og la dem ligge i vann i 4 timer, tørres godt. Kalvebrisselen ligger timer. Tørk dem godt.. La kalvebrisselen ligge i vann i 1 time, forat time så alt blod kan blodet trekkes ut. Den blancheres, d. v. s. den legges ut.. Legg brisselen i lett saltet, koldt kaldt vann og småkoker heri la den småkoke i 10 minutter, og settes derefter minutter. Sett den så over varmen i ½ l. 1/2 liter kokende, saltet vann, vann og koker kok den til den er hvit og fast, omkring ½ 1/2 time. Avkjøles Avkjøl i koldt kaldt vann og legges op legg den opp på kjøttklædet. Kalvebrisselen et klede.. Skjær brissel og champignonene skjæres op champignon i skiver, omrøres skiver og rør dem i det smeltede smør smøret i 5 minutter, tas op, og minutter. Ta dem opp. Rør melet røres derefter med smøret i 2 minutter, spes spe med 5 del. brissel dl brissel- og champignonkraft og småkoker la det småkoke i 5 minutter, tas minutter. Ta kjelen av varmen. Champignons varmen, legg inn champignon og brisselen legges i, jevnes brissel, legg til med de vispede eggeplommer, krydres efter smak. Hønsene fylles med denne stuing, belegges eggeplommene og krydre etter smak.. Fyll hønene med fleskeskiver, som bindes stuingen, legg fleskeskiver over med tråd, settes op og settes over varmen bind fast med tråd. Sett hønene i 2½ l. form.. Legg hønene i 2 liter kokende kalvekraft eller grønnsakkraft, småkoker og la dem småkoke til hønsene de er møre. Til hønsene serveres lys blomkålsaus. Hønsene skjæres møre.. Skjær hønene pent op opp og legges legg dem på et avlangt fat, fat mot en brød- eller rissokkel, vekselvis med kokt blomkål. Server lys blomkålsaus til.

Note on Modernised

Mål er omregnet til moderne enheter (g, dl, l). «Flesk» er tolket som ferskt/saltet svinesideflesk i skiver. Mengden champignon er anslått (originalen oppgir ingen mengde), og vannmengden i ingredienslisten er satt til 2 l kalvekraft slik fremgangsmåten angir. Trinnene er nummerert og språket modernisert.

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Frequently asked questions

How long does the whole dish take?
Allow around 5.5 hours in total. Most of it is waiting time: the hens soak for 4 hours, and the veal sweetbread sits 1 hour in water before it is blanched 10 minutes and cooked about 1/2 hour more until white and firm.
What is the dish made of?
2 hens cooked in 2 liters of water or veal stock, with 300 g veal sweetbread, 150 g pork, mushrooms, and 2–3 cauliflower heads. The sauce is thickened with 50 g flour, 60 g butter, and enriched with 2 egg yolks.
Why is the veal sweetbread blanched?
It is first placed in water for 1 hour so all the blood is drawn out, then simmered 10 minutes in lightly salted, cold water (blanching) and cooked further in boiling salted water until white and firm. It is cooled in cold water and laid on the meat cloth.
How many servings does the recipe make, and where does it come from?
The recipe serves 8 and is taken from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 283.

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