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Chicken pudding

A fine forcemeat of minced chicken, bacon, potato flour and milk/cream, steamed in a water bath as a pudding or fried as round meat cakes. From Erken's Stor kokebok (1949), p. 330.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 330 (falt i det fri)

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About the dish

The recipe refers back to forcemeat made from beef and shows how one large, fat hen could yield about 1 kg of forcemeat.

How to make it

  1. 1

    Mince the forcemeat

    Make the forcemeat as for beef. Mince the meat with the salt and potato flour six times, then twice more with the bacon.

  2. 2

    Stir and thin

    Stir the forcemeat well and thin it with the milk and cream a little at a time, not too quickly. Season with pepper and nutmeg.

  3. 3

    Steam or fry

    Pour the forcemeat into a greased mould and cook in a water bath for about ¾ hour (45 minutes). Or shape it into round meat cakes and brown them in butter.

  4. 4

    Serve

    Serve with brown sauce or tomato sauce with celery.

Changes from the original

Measures are given in modern units. The original's roughly ⅜ del. of milk and cream is read as ⅜ litre (3.75 dl), since under 0.4 dl would not suit 1 kg of forcemeat.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 330) → Modernised~83% of the text changedremovedadded
Lages som farse af oksekjøtt. Til 1 kg. kg skrapet kjøtt og hønsekjøtt (fra en stor, fet høne; rundt 2,5 kg ribbet gir ca. 1 kg farse). 100 gr. flesk tas g flesk. 25 gr. potetesmel, salt, pepper, muskat, spe med ca. ⅜ del. g potetmel. salt. pepper. muskat. 3,75 dl melk og fløte. fløte (blandet; originalen har «ca. ⅜ del.», tolket som ⅜ l). smør (til å smøre formen eller steke kjøttkakene). brunsaus eller tomatsaus med selleri (til servering). Lag farsen som av oksekjøtt. Mal kjøtt, kjøttet sammen med salt og mel 6 potetmel seks ganger, derefter 2 og deretter to ganger sammen med flesket. flesket.. Rør godt farsen godt, og spe med melk og fløte litt etter litt, ikke for hurtig, hæs fort. Smak til med pepper og muskat.. Hell farsen i en smurt form og koker kok den i vannbad i ca. ¾ time eller lages (45 minutter). Eller form den til runde kjøttkaker, som brunes kjøttkaker og brun dem i smør. Brunsaus smør.. Server med brunsaus eller tomatsaus med selleri. Av en stor fet høne — i ribbet stand kan den gjerne veie ca 2½ kg. — får man ca. 1 kg. farse.

Note on Modernised

Mål er omskrevet til moderne enheter. «ca. ⅜ del.» melk og fløte er tolket som ⅜ l (3,75 dl), siden en mengde på under 0,4 dl ikke passer til 1 kg farse.

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Frequently asked questions

How much forcemeat does one hen give?
According to the book, a large, fat hen of about 2.5 kg (plucked) gives roughly 1 kg of forcemeat.
Can it be fried instead of steamed?
Yes, the forcemeat can be shaped into round meat cakes and browned in butter.
What is it served with?
Brown sauce or tomato sauce with celery.

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