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Chicken Mousselines à la Saint-Clair

Cooked chicken mousselines are placed in tartlet shells with béchamel sauce and cheese flakes, topped with a slice of cooked ham, and a cheese-soufflé batter of 100 g flour, 2.5 dl milk, 100 g parmesan, 20 g butter and 2 eggs is piped over. Gratinéed in a hot oven and served at once.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 294 (falt i det fri)

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About the dish

A festive arrangement in which ready-cooked chicken mousselines are placed in tartlet shells and topped with a cheese-soufflé mixture that is piped on and gratinéed. Erken herself suggests variations with foie gras or asparagus.

How to make it

  1. 1

    Assemble the tartlets

    Place a small spoonful of béchamel sauce mixed with a little grated cheese in the bottom of each tartlet, and set a cooked chicken mousseline on top.

  2. 2

    Add the ham

    Lay a thin slice of cooked, lean ham over each mousseline.

  3. 3

    Cook the soufflé mixture

    Combine flour and milk in a pan, season with salt and pepper and bring to a boil, stirring constantly, until you have a thick paste.

  4. 4

    Finish the batter

    Take the pan off the heat and stir in the grated cheese, butter and egg yolks. Finally fold in the stiffly beaten egg whites.

  5. 5

    Pipe and gratiné

    Pipe an attractive shape of the mixture over the ham slices with a piping bag. Place the molds in a hot oven (about 220 °C (430 °F)) until the soufflé has risen and taken on color.

  6. 6

    Serve

    Serve at once. The ham and soufflé can be replaced with foie gras, asparagus or the like.

Changes from the original

Measurements are converted to modern units. "Grated cheese" is specified as parmesan. An oven temperature is given (about 220 °C (430 °F)). A paper cornet has been replaced with a piping bag.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 294) → Modernised~87% of the text changedremovedadded
6 stk kokte hønsemousseliner tarteletter (se Hønsefarse I). 6 stk tartelettskjell (gjerne ovale). 1 dl bechamelsaus parmesanost (til bunnen av tartelettene). 6 stk skiver kokt, mager skinke (tynne). 100 gr. mel 2½ del. melk salt pepper g hvetemel. 2,5 dl melk. 100 gr. reven ost g revet parmesan. 20 gr. smør g smør. 2 egg. De kokte hønsemousseliner lægges i ovale tarteletter, stk egg (delt i hvis bund er lagt plomme og hvite). 0,5 ts salt (etter smak). 0,25 ts pepper (etter smak). Legg en liten ske bechamelsaus, tilsat skje bechamelsaus tilsatt litt reven ost. Paa revet ost i bunnen av hver mousseline lægges tartelett, og sett en tynd kokt hønsemousseline oppi.. Legg en tynn skive kokt, mager skinke. I skinke over hver mousseline.. Bland mel og melk i en jerngryte blandes melet kjele, krydre med salt og melken, tilsættes kryderier, bringes til kokepunktet pepper og kok opp under stadig omrøren; gryten tages omrøring til en tykk grøt.. Ta kjelen av ilden, tilsættes osten, smørret varmen og eggeblommerne, tilsidst rør inn revet ost, smør og eggeplommer. Vend til sist inn de stive hviter. Gjennem kræmmerhus eller sprøitepose lægges litt av denne deig i stivpiskede eggehvitene.. Sprøyt en pen figur av blandingen over skinkeskiven. Sættes skinkeskivene med sprøytepose. Sett formene i varm ovn, ovn (ca. 220 °C) til souffléen er hævet. sufféen har hevet seg og fått farge.. Anrettes straks. — Hønse-mousseline kan varieres, idet man tar gaaselever, asparges, nummer o. s. v. istedenfor skinken Skinken og souffléen. sufféen kan byttes ut med gåselever, asparges eller liknende.

Note on Modernised

Mål er omregnet til moderne enheter. «Reven ost» er presisert som parmesan. Ovnstemperatur er angitt (ca. 220 °C). Kremmerhus av papir er erstattet med sprøytepose.

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Frequently asked questions

What is the top soufflé batter made of?
A thick, cooked base of 100 g flour and 2½ dl milk seasoned with salt and pepper, to which — off the heat — 100 g grated cheese, 20 g butter and 2 egg yolks are added, and finally the stiffly beaten whites.
How is the dish assembled?
Oval tartlets get a small spoonful of béchamel sauce with a little grated cheese in the bottom, then a cooked chicken mousseline, a thin slice of cooked lean ham, and finally the soufflé batter is piped in an attractive shape over the ham.
How are they baked and served?
They are placed in a hot oven until the soufflé has risen, and served at once – the soufflé sinks if it stands.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 294. It is considered a starter and is intended for 6 servings.

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