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.

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
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
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
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
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
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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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

1914 (proofread, p. 294) → 1949 (proofread, p. 326)~78% of the text changedremovedadded

½ kg. ~~hønsekjøt~~ hønsekjøtt ½ l. ~~fløte 2 smaa eggehviter~~ fløtemelk 100 gr. flesk salt ~~pepper muskat.~~ 1 teskje potetesmel muskat 1 egg. Hønsekjøttet skrapes og støtes fint, ~~tilsættes krydderierne, eggehviten haves i litt efter litt; rør~~ tilsettes kryddereriene eller males med ~~støteren hele tiden; farcen presses gjennem haarsigt, røres~~ salt og potetesmel 4 ganger, derefter 2 ganger med flesket. Røres et par minutter, ~~haves~~ has i en bolle, som straks ~~sættes paa~~ settes på is; blandes ~~forsigtig~~ forsiktig litt efter litt med det vispede egg og den kolde kremfløte. Farcen fyldes enten i smaa timbaler eller lages op til boller. Lages boller, smøres først sautépanden med en pensel, dyppet i smeltet smør, og man lager boller med ske, som forklaret side 126. fløtemelk.

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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.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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