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Veal bouillon with hen

Veal bouillon with hen: 100 g finely chopped cooked hen meat is poached for 10 minutes in 5 dl hot veal bouillon with salt. Pigeon meat, veal sweetbread, or calf's brain can be used instead.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 661 (falt i det fri)

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About the dish

A heartier variant of the veal bouillon, where finely chopped cooked hen meat gives extra nourishment. Erken mentions pigeon, veal sweetbread, or calf's brain as alternatives – typical "strengthening" invalid dishes of the time.

How to make it

  1. 1

    Clean the meat

    Remove skin, bones, and sinews from the cooked hen meat and chop it finely.

  2. 2

    Poach in the bouillon

    Place the meat in the hot veal bouillon, add salt, and let it stand over low heat for 10 minutes without boiling.

  3. 3

    Serve

    Serve the bouillon hot. Instead of hen meat you can use pigeon meat, veal sweetbread, or calf's brain.

Changes from the original

Measurements modernized (dl, grams, teaspoon). "Høns" is rendered as cooked hen/hen meat, and it is specified that the bouillon should not boil.

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. 661) → 1949 (korrekturlest, s. 795)~56% av teksten endretfjernetlagt til
½ l. buljong 100 gr. kokt hønsekjøt ½ teske salt Kjøttet befries for skind, skinn, ben og sener, hakkes fint og lægges legges i den varme kalvebuljong, saltes og staar står over svak varme i 10 minutter, io minutter før den serveres. Istedenfor hønsekjøt hønsekjøtt kan benyttes duekjøt, duekjøtt, kalvebrissel eller kalvehjerne. Ingredienser: 1/4 l. buljong 100 gr. kokt hønsekjøtt 1/4 teskje salt

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Frequently asked questions

What does this bouillon consist of?
½ liter veal bouillon, 100 grams cooked hen meat, and ½ teaspoon salt. The meat is cleaned of skin, bones, and sinews and finely chopped.
How long should it poach?
The chopped meat is placed in the hot veal bouillon, salted, and left over low heat for 10 minutes before serving. Total time is around 15 minutes.
Can I use something other than hen?
Yes, the original recipe mentions pigeon meat, veal sweetbread, or calf's brain as alternatives to hen meat.
What was the dish intended for?
It appears under "Invalid care and invalid food" in Henriette Schønberg Erken's "Stor kokebok" from 1914 (p. 661), that is, a nourishing, mild dish for the sick.

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