A forcemeat of minced chicken giblets, chicken meat, bacon and onion, bound with flour and egg and fried as small cutlets in butter. From Erken's Stor kokebok (1949), p. 330.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 330 (falt i det fri)
The recipe shows how every part of the hen was used, including the giblets. In the book it sits among the poultry and game recipes.
Mince the giblets
Mince the giblets from 1–2 hens four times together with the bacon and onion.
Mince the meat
Mince all the meat from the legs twice and mix it with the giblets.
Shape patties
Add flour, the beaten egg and seasoning. Shape the mixture into neat little cutlet-shaped patties.
Fry
Fry the patties in a pan in lightly browned butter. Only now season lightly with pepper and salt, and turn the cutlets quickly in the butter. Note: cook until done all the way through (at least 75 °C (165 °F) at the centre).
The language is modernised and the method split into steps. Amounts for flour, bacon, onion and seasoning are not given in the original and have not been added. The last step adds a note on cooking through.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Løk
Egg
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Språket er modernisert og stegene delt opp. Mengder for mel, flesk, løk og krydder er ikke oppgitt i originalen og er derfor ikke tilføyd. Siste steg gir et råd om gjennomsteking.
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