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.

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
Cut up
Cut the chicken meat and celeriac into small squares.
2
Make the sauce
Melt the butter, stir in the flour, and thin with the stock. Let the sauce simmer for 5 minutes.
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
Arrange
Mix everything well and place the mixture in scallop shells or small molds.
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 501) → Modernised~81% of the text changedremovedadded

1 stk kokt høne (kjøttet renset fra bein). 1 stk kokt ~~sellerirot~~ sellerirot. 50 ~~gr. smør~~ g smør. 40 ~~gr. hvetemel~~ g hvetemel. 4 ~~del.~~ dl kjøttkraft (hønsekraft). 1 ~~eggeplomme~~ stk eggeplomme. 1 spiseskje ~~fløte~~ fløte. 1 teskje ~~sitronsaft tunge, eggehvite,~~ sitronsaft. salt (etter smak). 50 g salt tunge (finhakket, til pynt). 1 stk hardkokt eggehvite (finhakket, til pynt). 1 spiseskje kokt ~~persille.~~ persille (finhakket, til pynt). Skjær ~~hønen~~ hønsekjøttet og ~~sellerien op~~ sellerirota i små ~~firkanter. Smøret smeltes, irøres melet, spes~~ firkanter.. Smelt smøret, rør inn melet og spe med ~~kraften, småkoker~~ kraften. La sausen småkoke i 5 ~~minutter, tas~~ minutter.. Ta gryten av ~~varmen, tilsettes~~ varmen og rør inn eggeplommen, ~~fløten, sitronsaft,~~ fløten og sitronsaften. Tilsett det ~~opskårne kjøtt~~ oppskårne kjøttet og ~~selleri, samt salt efter smak. Alt blandes~~ sellerien, og smak til med salt.. Bland alt godt og ~~legges~~ legg blandingen i ~~skjell, overdrysses med den sammenblandede, finhakkede~~ kamskjell eller små former.. Bland finhakket tunge, hardkokt eggehvite og ~~persille.~~ kokt persille, og strø over rettene.

Note on Modernised

Enheter er modernisert til gram, dl og spiseskjeer/teskjeer. Mengder for pynt (tunge, eggehvite, persille) er anslått, da originalen ikke oppgir dem.

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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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