What kind of chicken do I use?

Boiled chicken, finely chopped – about 1/2 liter. Gratin is a good way to use up leftover boiled hen, and the stock from the cooking can replace the milk in the sauce.

How is the gratin baked?

The mass is placed in a greased mold and cooked in a water bath in a hot oven for about 25 minutes. The water bath gives even, gentle heat so the gratin does not split.

Why are the eggs separated?

The egg yolks are whisked and stirred into the cooled milk-thickened base, while the whites are beaten stiff and folded in at the end. This makes the gratin light and airy.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 296. It serves 6.

Chicken gratin

Name: Chicken gratin
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 60 g butter; 50 g all-purpose flour; 5 dl milk or chicken stock (amount uncertain in the original); 1 dl breadcrumbs or rusk (grated); 3 pcs eggs (separated into yolks and whites); 300 g finely chopped boiled chicken (about ½ liter); 1 tbsp finely chopped parsley; 1 tsp finely chopped boiled celery; 1 pinch onion (finely chopped or grated); salt (to taste); paprika (to taste); butter and breadcrumbs (for the mold)

Erken's chicken gratin from 1914: a white sauce of 60 g butter, 50 g flour, and ½ l chicken stock or milk is stirred with 1 dl breadcrumbs, about 300 g finely chopped boiled chicken, 3 egg yolks, parsley, celery, a little onion, salt, and paprika; stiffly beaten egg whites are folded in and the mass is baked in a greased mold in a water bath in a hot oven about 25 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 296 (falt i det fri)

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About the dish

A classic gratin of boiled chicken, the forerunner of the Norwegian fish and meat gratin. Erken uses the chicken stock from making soup as the thinning liquid, and lightens the mass with stiffly beaten egg whites. The liquid amount is somewhat uncertain in the OCR and is interpreted here as ½ liter, which suits the amount of flour and butter.

How to make it

1
Make the base sauce
Melt the butter, stir in the flour, and thin with the chicken stock (or milk). Bring to a boil while stirring.
2
Mix the mass
Take the pot off the heat and stir in the breadcrumbs, chicken, the whisked egg yolks, parsley, celery, onion, salt, and paprika.
3
Fold in the egg whites
Beat the egg whites stiff and fold them in gently at the end.
4
Bake in a water bath
Pour the mass into a greased mold and bake in a water bath in a hot oven (about 180 °C (355 °F)) for about 25 minutes, until the gratin is set.

Changes from the original

Measurements have been converted to deciliters/grams: ½ l finely chopped chicken corresponds to about 300 g. "Grated bread or rusk" is given as breadcrumbs/rusk, and oven temperature (about 180 °C (355 °F), water bath) has been added.

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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. 296) → Modernised~84% of the text changedremovedadded

60 ~~gr. smør~~ g smør. 50 ~~gr. hvetemel 1/2 l.~~ g hvetemel. 5 dl melk eller hønsekraft (mengden usikker i originalen). 1 ~~del. revet brød~~ dl brødrasp eller kavring ~~salt paprika 1 spiseske persille 1 knivsod løk~~ (revet). 3 stk egg ~~1 teske finhakket,~~ (deles i plommer og hviter). 300 g finhakket kokt ~~selleri 1/2 l.~~ hønsekjøtt (ca. ½ liter). 1 ss finhakket ~~hønsekjøt. Smørret smeltes, irøres melet, spædes~~ persille. 1 ts finhakket kokt selleri. 1 knivsodd løk (finhakket eller revet). salt (etter smak). paprika (etter smak). smør og brødrasp (til formen). Smelt smøret, rør inn melet og spe med ~~kraften, gives et opkok. Tages~~ hønsekraften (eller melken). Kok opp under omrøring.. Ta kjelen av ~~ilden~~ varmen og ~~tilsættes brød, hønsekjøt,~~ rør inn brødrasp, hønsekjøtt, de vispede ~~eggeblommer, krydderierne~~ eggeplommene, persille, selleri, løk, salt og ~~tilsidst de stivvispede hviter. Haves~~ paprika.. Pisk eggehvitene stive og vend dem forsiktig inn til slutt.. Hell massen i en smurt form og ~~koker~~ stek i ~~vandbad~~ vannbad i varm ovn (ca. 180 °C) i ca. 25 ~~minutter.~~ minutter, til gratengen er fast.

Note on Modernised

Mål er omregnet til desiliter/gram: ½ l finhakket hønsekjøtt tilsvarer ca. 300 g. «Revet brød eller kavring» er angitt som brødrasp/kavring, og ovnstemperatur (ca. 180 °C, vannbad) er lagt til.

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Frequently asked questions

What kind of chicken do I use?: Boiled chicken, finely chopped – about 1/2 liter. Gratin is a good way to use up leftover boiled hen, and the stock from the cooking can replace the milk in the sauce.
How is the gratin baked?: The mass is placed in a greased mold and cooked in a water bath in a hot oven for about 25 minutes. The water bath gives even, gentle heat so the gratin does not split.
Why are the eggs separated?: The egg yolks are whisked and stirred into the cooled milk-thickened base, while the whites are beaten stiff and folded in at the end. This makes the gratin light and airy.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 296. It serves 6.

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