Why such a long cooking time?

The recipe is made for older hens, which are tough and need 3–5 hours to become tender. Today's chicken cooks much faster.

Can I leave out the egg and cream?

Yes. The original says the sauce "may" be thickened with egg yolk and cream – it works without them too.

What is the alternative to cayenne and sherry?

Curry to taste, as the original itself suggests.

Chicken Fricassee

Chicken fricassee from Kogebog for skole og hjem (1900). Hens are soaked, simmered tender for 3–5 hours with salt, skinned and cut up. A sauce of 1 tbsp butter, 1 tbsp flour, stock, cayenne, ¼ tsp sugar and a glass of sherry, optionally thickened with egg yolk and cream. Curry may replace the cayenne and sherry.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 178 (falt i det fri)

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About the dish

Frikassé av høne var hverdags- og festmat da eldre høner ble kokt møre og servert i en lys, kraftig saus. Den lange koketiden (3–5 timer) forteller om seige verpehøner, ikke dagens møre kyllinger. Oppskriften er tidstypisk verdensvant med både cayenne, sherry og karri som smaksalternativer.

How to make it

1
Soak
Pluck and clean the hens and leave them in water overnight.
2
Simmer tender
Place the hens in boiling water that covers them well, with 1 tbsp salt. Skim off the foam and simmer, covered, until tender – 3 to 5 hours.
3
Cut up
Put the hens in cold water, remove the outer skin and cut up the meat. Save the stock.
4
Make the sauce
Melt butter, stir in flour and thin with the stock. Let it simmer for 5 minutes. Add cayenne, sugar and sherry.
5
Thicken and serve
If you like, thicken the sauce with an egg yolk stirred into 1 dl cream. Fold in the chicken meat. Curry may be used instead of cayenne and sherry.

Changes from the original

«Ske» er tolket som spiseskje (ss). Mengdene er ellers beholdt. Egg og fløte er merket valgfritt slik originalen antyder («kan jevnes»). Total tid dekker koking.

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Frequently asked questions

Why such a long cooking time?: The recipe is made for older hens, which are tough and need 3–5 hours to become tender. Today's chicken cooks much faster.
Can I leave out the egg and cream?: Yes. The original says the sauce "may" be thickened with egg yolk and cream – it works without them too.
What is the alternative to cayenne and sherry?: Curry to taste, as the original itself suggests.

Equipment for this dish

Cast-iron pot set →Stews and roasts were made in heavy iron pots that hold an even heat.Engrospris.no

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