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