Boiled or roast chicken covered with a sauce of egg yolk, butter, chicken stock and lemon juice, stirred until it thickens, and served with vegetables. From Erken's Big Cookbook (1949), p. 807.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 807 (falt i det fri)
The recipe is in the chapter on invalid cookery and uses leftover boiled or roast chicken.
Cut the meat
Cut up the boiled or roast chicken.
Make the sauce
Whisk the egg yolk, butter, chicken stock, salt and lemon juice together cold. Stir over the heat until the sauce thickens.
Serve
Pour the sauce over the meat. Serve with vegetables such as cauliflower, fresh peas, beans and tomatoes.
Quantities are unchanged. «De øvrige ting» (the other things) in the text is explained as the ingredients in the list. The recipe is counted as one serving.
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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