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Hen with onions

Boiled, cut-up hen warmed in a sauce of butter, flour, stock, onion stock and cream, with boiled onions. From Erken's Stor kokebok (1949), p. 317.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 317 (falt i det fri)

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About the dish

A simple hen dish from the poultry chapter of the 1949 edition.

How to make it

  1. 1

    Boil the onions

    Boil the peeled, cut-up onions in a little stock for ¼ hour.

  2. 2

    Make the sauce

    Make a sauce of butter, flour, stock and the onion stock. Add cream and salt to taste.

  3. 3

    Warm the hen

    Warm the boiled, cut-up hen in the sauce.

Changes from the original

Measures are in modern units. The text gives no boiling time for the hen; it is assumed to be boiled already.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 317)~70% of the text changedremovedadded
1 stk høne (kokt og oppskåret). 2 stk løk (renset og oppskåret). 1 ss smør. spiseskje smør 1 ss hvetemel. spiseskje hvetemel 1 ss fløte. spiseskje fløte salt (etter smak). vann eller kraft (til å koke løken og høna). Kok den rensede, oppskårne løken i vann. Den rensede opskårne løk koker ¼ time i litt kraft.. kraft. Lag en saus av smør, mel, kraft og løkkraften. Tilsett løkkraften, tilsett fløte og salt etter smak.. Varm den efter smak. Den kokte, oppskårne høna opskårne høne varmes i sausen.

Note on Modernised

Mål er omskrevet til moderne enheter. Teksten oppgir ikke koketid for høna; den forutsettes kokt.

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Frequently asked questions

Must the hen be boiled beforehand?
Yes, the recipe uses an already boiled hen that is warmed in the sauce.
What stock is used in the sauce?
The stock is the hen stock together with the liquid from boiling the onions.

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