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Chicken Salad with Oysters

Erken's chicken salad with oysters from 1914: cooked chicken in strips is mixed with lemon-sprinkled oysters, coarsely grated lettuce and mock mayonnaise, arranged high on a platter and garnished with slices of lemon and tomato. Turkey can replace hen, asparagus or celery can replace oysters.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 422 (falt i det fri)

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About the dish

From the chapter on salads, omelets and light dishes. A festive "cold arrangement" of cooked hen and oysters, typical of party food in 1914. Erken suggests turkey as an alternative to hen and asparagus or celery instead of oysters.

How to make it

  1. 1

    Prepare the oysters

    Shuck and clean the oysters, and sprinkle them with a little lemon juice.

  2. 2

    Mix the salad

    Mix the oysters with the cooked, cold chicken cut into strips, the coarsely grated lettuce and the mayonnaise.

  3. 3

    Arrange

    Arrange the salad piled somewhat high on a platter or in a salad dish.

  4. 4

    Garnish

    Garnish with slices of lemon and tomato. Serve cold.

Changes from the original

Amounts are converted to modern units (grams, pcs, dl). "Mock mayonnaise" is kept as a term but explained as mayonnaise made with a cooked base/egg yolks; the amount is estimated at about 2 dl. "Teacup" is interpreted as about 1 dl. The steps have been rewritten into modern Norwegian.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 422) → 1949 (korrekturlest, s. 468)~52% av teksten endretfjernetlagt til
300 gr. kokt hønsekjøt hønsekjøtt 12 østers falsk mayonnaise majones med 2 eggeblommer egge plommer (se side 347) 1 liten teskaal grovreven salat citron denne) hodesalat sitron tomater. De aapnede, åpnede, rensede østers dryppes med citronsaft, sitronsaft, blandes med det kokte, kolde, i strimler skaarne hønsekjøt, skårne hønsekjøtt, grovreven salat og mayonnaisen. Lægges majonesen. Legges litt høit paa fat på fat, eller vase og pyntes med citron- sitron- og tomatskiver. Kjøttet av kalkuner kan tilberedes paa på samme maate. Istedenfor måte. Isteden for østers kan man ta asparges eller selleri og da benytte egte mayonnaise. ekte majones. Til 8 å 10 personer.

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Frequently asked questions

Can I replace the oysters?
Yes. The recipe recommends asparagus or celery instead of oysters – but then use real mayonnaise, not the mock kind.
What is "mock mayonnaise"?
A cooked/thickened dressing with egg yolks (here 2), described on page 347 of Stor kokebok (1914). It is used for the version with oysters; with asparagus or celery, real mayonnaise is used.
How is the salad assembled?
Shucked and cleaned oysters are sprinkled with lemon juice and mixed with cold, cooked chicken in strips (300 g), a small teacup of coarsely grated lettuce and the mayonnaise. Arranged high on a platter and garnished with slices of lemon and tomato.
Can I use poultry other than hen?
Yes, turkey meat can be prepared the same way.

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