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Chicken forcemeat I – chicken mousseline

Erken's base forcemeat for chicken mousseline: 500 g raw chicken meat is pounded fine with spices, 2 egg whites are worked in, the forcemeat is sieved, chilled on ice, and blended with 5 dl ice-cold heavy cream. Filled into timbale molds or shaped into quenelles and poached.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 294 (falt i det fri)

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About the dish

The base forcemeat for chicken mousselines in Erken's chapter on poultry and game. It is used further in composed dishes such as "Chicken mousseline à la Saint-Clair."

How to make it

  1. 1

    Grind the meat fine

    Scrape the chicken meat free of sinews and pound it completely fine in a mortar (or process it fine in a food processor). Add the salt, pepper, and nutmeg.

  2. 2

    Work in the egg whites

    Add the egg whites a little at a time while working constantly with the pestle, until the forcemeat is completely smooth.

  3. 3

    Sieve the forcemeat

    Press the forcemeat through a fine-mesh sieve, stir it for a couple of minutes, place it in a bowl, and set it on ice at once.

  4. 4

    Work in the cream

    Carefully blend in the ice-cold heavy cream, a little at a time, until the forcemeat is glossy and light. Keep it cold the whole time.

  5. 5

    Shape and cook

    Fill the forcemeat into small, greased timbale molds, or brush a sauté pan with melted butter and shape quenelles with a spoon. Poach in a water bath/boiling water under a lid or greased paper until firm.

Changes from the original

Measurements have been converted to modern units (dl, g). "Cream" is specified as 35% heavy cream. The amount of cream is interpreted as ½ liter, as is usual in Erken's mousseline forcemeats. A meat grinder/food processor is mentioned as an alternative to the mortar, and a fine-mesh sieve replaces the hair sieve.

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Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 294) → Modernisert~89% av teksten endretfjernetlagt til
½ kg. hønsekjøt ½ l. fløte 500 g hønsekjøtt (rått, uten sener og skinn). 5 dl kremfløte (iskald). 2 smaa stk eggehviter (små). 1 ts salt (etter smak). 0,25 ts pepper muskat. Hønsekjøttet skrapes (etter smak). 0,25 ts muskat (revet, etter smak). smeltet smør (til å pensle formene/pannen). Skrap hønsekjøttet fritt for sener og støtes fint, tilsættes krydderierne, eggehviten haves støt det helt fint i morter (eller kjør det fint i foodprosessor). Tilsett salt, pepper og muskat.. Tilsett eggehvitene litt efter litt; rør om litt under stadig arbeiding med støteren hele tiden; farcen presses gjennem haarsigt, røres støteren, til farsen er helt jevn.. Press farsen gjennom en finmasket sil, rør den et par minutter, haves legg den i en bolle, som bolle og sett den straks sættes paa is; blandes forsigtig litt efter kaldt på is.. Bland forsiktig inn den iskalde kremfløten, litt med om litt, til farsen er blank og luftig. Hold den kolde kremfløte. Farcen fyldes enten kald hele tiden.. Fyll farsen i smaa timbaler små, smurte timbalformer, eller lages op til boller. Lages boller, smøres først sautépanden med pensle en pensel, dyppet i sautépanne med smeltet smør, smør og man lager form boller med ske, som forklaret side 126. skje. Pocher i vannbad/kokende vann under lokk eller smurt papir til de er faste.

Note til Modernisert

Mål er omregnet til moderne enheter (dl, g). «Kremfløte» er angitt som kremfløte 35 %. Mengden fløte er tolket som ½ liter, slik det er vanlig i Erkens mousselinefarser. Kjøttkvern/foodprosessor er nevnt som alternativ til morter, og finmasket sil erstatter hårsikt.

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Frequently asked questions

Why must the forcemeat stay on ice?
Because the mousseline forcemeat must bind and not split. Once the meat forcemeat is pressed through a fine sieve, it is set at once in a bowl on ice, and the cold heavy cream is carefully blended in little by little into the cold forcemeat.
Which ingredients are needed?
½ kg chicken meat, ½ liter cream, 2 small egg whites, plus salt, pepper, and nutmeg. The recipe serves about 6.
How can the forcemeat be shaped?
Either fill it into small timbales, or shape it into quenelles with a spoon. For quenelles, brush the sauté pan first with melted butter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 294, among the poultry and forcemeat recipes.

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