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.

Chicken Mousselines à la Saint-Clair

Name: Chicken Mousselines à la Saint-Clair
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 6 pcs cooked chicken mousselines (see Chicken Forcemeat I); 6 pcs tartlet shells (preferably oval); 1 dl béchamel sauce (for the bottom of the tartlets); 6 pcs slices of cooked, lean ham (thin); 100 g wheat flour; 2.5 dl milk; 100 g grated parmesan; 20 g butter; 2 pcs egg (separated into yolk and white); 0.5 tsp salt (to taste); 0.25 tsp pepper (to taste)

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

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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

1949 (proofread, p. 328) → 1914 (proofread, p. 294)~36% of the text changedremovedadded

~~Hønsemousseliner (hønsefarse)~~ hønsemousseliner tarteletter bechamelsaus ~~ost~~ parmesanost mager skinke 100 gr gr. mel 2½ del. melk salt pepper 100 gr. reven ost 20 gr. smør 2 egg. De kokte hønsemousseliner ~~legges~~ lægges i ovale tarteletter, i hvis ~~bunn~~ bund er lagt en liten ~~skje~~ ske bechamelsaus, ~~tilsatt~~ tilsat litt reven ost. På Paa hver mousseline ~~legges~~ lægges en ~~tynn~~ tynd skive kokt, mager skinke. I en ~~gryte~~ jerngryte blandes melet og melken, ~~tilsettes krydderier,~~ tilsættes kryderier, bringes til kokepunktet under stadig omrøren; gryten ~~tas~~ tages av ~~varmen, tilsettes~~ ilden, tilsættes osten, ~~smøret~~ smørret og ~~eggeplommene, tilsist~~ eggeblommerne, tilsidst de stive hviter. Gjennem ~~kremmerbus~~ kræmmerhus eller sprøitepose ~~legges~~ lægges litt av denne deig i en ~~pent~~ pen figur over skinkeskiven. ~~Settes~~ Sættes i varm ~~ovn~~ ovn, til souffléen er ~~hevet.~~ hævet. Anrettes straks. — Hønse-mousseline kan varieres, idet man tar ~~gåselever,~~ gaaselever, asparges, ~~hummer~~ nummer o. s. v. istedenfor skinken og souffléen.

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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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