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Chicken and celeriac in shells

Erken's "Chicken and celeriac in shells" (1914): cut-up boiled hen and celeriac are combined in a white sauce of butter, flour, and chicken stock enriched with egg yolk, cream, and lemon juice, arranged in scallop shells and garnished with chopped tongue, egg white, and parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 442 (falt i det fri)

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About the dish

A typical "in shells" dish, served in scallop shells or small gratin molds. The dish was a good way to use up boiled hen, and belonged among the finer entrées.

How to make it

  1. 1

    Cut up

    Cut the chicken meat and celeriac into small squares.

  2. 2

    Make the sauce

    Melt the butter, stir in the flour, and thin with the stock. Let the sauce simmer for 5 minutes.

  3. 3

    Enrich and season

    Take the pot off the heat and stir in the egg yolk, cream, and lemon juice. Add the cut-up meat and celeriac, and season with salt.

  4. 4

    Arrange

    Mix everything well and place the mixture in scallop shells or small molds.

  5. 5

    Garnish

    Mix the finely chopped tongue, hard-boiled egg white, and boiled parsley, and sprinkle over the dishes.

Changes from the original

Units have been modernized to grams, dl, and tablespoons/teaspoons. The amounts for garnish (tongue, egg white, parsley) are estimated, as the original does not give them.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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. 501) → 1914 (proofread, p. 442)~42% of the text changedremovedadded
1 kokt høne 1 kokt sellerirot 50 gr. smør 40 gr. hvetemel 4 del. kjøttkraft kjøtkraft 1 eggeplomme eggeblomme 1 spiseskje spiseske fløte 1 teskje sitronsaft tunge, teske citronsaft Tunge, eggehvite, kokt persille. persille Skjær hønen og sellerien op i små smaa firkanter. Smøret Smørret smeltes, irøres melet, spes spædes med kraften, småkoker i smaakoker 5 minutter, tas tages av varmen, tilsettes eggeplommen, ilden, tilsættes eggeblommen, fløten, sitronsaft, citronsaft, det opskårne kjøtt opskaarne kjøt og selleri, samt salt efter smak. Alt blandes godt og legges lægges i skjell, skjæl, overdrysses med den sammenblandede, finhakkede tunge, eggehvite og persille.

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Frequently asked questions

What are the main ingredients in this entrée?
Boiled hen and boiled celeriac in dice, combined with a white sauce of 50 g butter, 40 g all-purpose flour, and 4 dl meat stock, rounded off with egg yolk, 1 tablespoon cream, and 1 teaspoon lemon juice.
How do I make the sauce properly?
Melt the butter, stir in the flour, thin with the stock, and let it simmer for 5 minutes. Take the pot off the heat before stirring in the egg yolk, cream, and lemon juice, so the egg yolk does not split.
How is the dish served?
The mixture is placed in shells and sprinkled with a mix of finely chopped tongue, boiled egg white, and parsley. The recipe serves 6 and appears in Henriette Schønberg Erken's "Stor kokebok" of 1914, p. 442.

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