Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 442)~84% of the text changedremovedadded
1 stk kokt høne (kjøttet renset fra bein). 1 stk kokt sellerirot. sellerirot 50 g smør. gr. smør 40 g hvetemel. gr. hvetemel 4 dl kjøttkraft (hønsekraft). 1 stk eggeplomme. 1 spiseskje fløte. del. kjøtkraft 1 teskje sitronsaft. salt (etter smak). 50 g salt tunge (finhakket, til pynt). eggeblomme 1 stk hardkokt eggehvite (finhakket, til pynt). spiseske fløte 1 spiseskje teske citronsaft Tunge, eggehvite, kokt persille (finhakket, til pynt). Skjær hønsekjøttet hønen og sellerirota sellerien op i små firkanter.. Smelt smøret, rør inn melet og spe smaa firkanter. Smørret smeltes, irøres melet, spædes med kraften. La sausen småkoke i kraften, smaakoker 5 minutter.. Ta gryten minutter, tages av varmen og rør inn eggeplommen, fløten og sitronsaften. Tilsett ilden, tilsættes eggeblommen, fløten, citronsaft, det oppskårne kjøttet og sellerien, opskaarne kjøt og smak til med salt.. Bland alt selleri, samt salt efter smak. Alt blandes godt og legg blandingen lægges i kamskjell eller små former.. Bland finhakket skjæl, overdrysses med den sammenblandede, finhakkede tunge, hardkokt eggehvite og kokt persille, og strø over rettene. persille.

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.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!