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)
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.
Clean the meat
Remove skin, bones, and sinews from the cooked hen meat and chop it finely.
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.
Serve
Serve the bouillon hot. Instead of hen meat you can use pigeon meat, veal sweetbread, or calf's brain.
Measurements modernized (dl, grams, teaspoon). "Høns" is rendered as cooked hen/hen meat, and it is specified that the bouillon should not boil.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Mål modernisert (dl, gram, teskje). «Høns» er gjengitt som kokt høne/hønsekjøtt, og det er presisert at buljongen ikke skal koke.
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