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Chicken fillets à la Rose Marie

Erken's chicken fillets à la Rose Marie: steamed chicken fillets seasoned with salt and lemon juice, served against a bread base with ice-cold oysters and covered with suprême sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 293 (falt i det fri)

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About the dish

One of several finer chicken-fillet dishes in Erken's poultry and game chapter, strongly influenced by French restaurant cuisine. The fillets are gently steamed and served against a bread base with ice-cold oysters – a typical contrast effect in the party fare of the time.

How to make it

  1. 1

    Cut out the fillets

    Cut the breast fillets out of the chickens. Season them with salt and drizzle over lemon juice.

  2. 2

    Steam

    Place the fillets on a well-greased dish, cover and steam them tender in the oven at about 150 °C (300 °F) for 15–20 minutes.

  3. 3

    Make the bread base

    Cut the bread slices into a low base and toast or dry them lightly golden.

  4. 4

    Plating

    Place the piping-hot fillets against the bread base. Place the ice-cold oysters on top of the base at the very moment the dish is served.

  5. 5

    Sauce

    Cover the fillets with a little suprême sauce and serve the rest of the sauce separately.

Changes from the original

Amounts have been estimated for 4 people, as the original merely lists the ingredients without measures. Steaming in the oven is described with a modern temperature. The suprême sauce is given as a ready-made light cream sauce of chicken stock.

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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
Modernised → 1914 (proofread, p. 293)~90% of the text changedremovedadded
2 stk kyllinger (filetene skjæres ut). 1 ts salt. 1 ss sitronsaft. 8 stk Kyllinger salt citronsaft østers (iskalde). 4 dl suprémesaus (lys fløtesaus av kyllingkraft). 1 ss smør (til smøring av fatet). 4 skiver loff (til sokkel). Skjær ut brystfiletene av kyllingene. Krydre dem supréme-sauce. Fileterne utskjæres, krydres med salt og drypp over sitronsaft.. Legg filetene på et salt, dryppes med citronsaft, lægges paa godt smurt fat, dekk til og dampkok dem møre i ovnen ved ca. 150 °C i 15–20 minutter.. Skjær loffskivene til en lav sokkel fat og stek eller tørk dem lett gylne.. Legg dampkokes (se side 291). Ved anretningen lægges de rykende varme filetene inntil brødsokkelen. Legg de iskalde østersene oppå sokkelen fileter mot en lav sokkel av brød, ovenpaa soklen lægges, i samme øyeblikk som retten serveres.. Dekk filetene det øieblik der serveres, iskolde østers. Fileterne dækkes med litt suprémesaus og server suprémesaus; resten av sausen serveres særskilt.

Note on Modernised

Mengder er anslått for 4 personer da originalen bare lister råvarene uten mål. Dampkoking i ovn er beskrevet med moderne temperatur. Suprémesausen er angitt som ferdig lys fløtesaus av kyllingkraft.

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Frequently asked questions

How are the fillets prepared?
The chicken fillets are cut out, seasoned with salt and drizzled with lemon juice, placed on a well-greased dish and steamed (see page 291 in Stor kokebok).
How is the dish plated?
The piping-hot fillets are placed against a low base of bread. Only at the moment of serving are ice-cold oysters placed on top of the base. The fillets are covered with a little suprême sauce, and the rest of the sauce is served separately.
What is the point of hot fillets and ice-cold oysters?
The contrast between the piping-hot fillets and the ice-cold oysters is the whole idea – which is why the oysters are placed on only at the moment the dish is served.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 293. It is intended for 4 servings and takes around 60 minutes.

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