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Chicken fillets à la Tua

Erken's chicken fillets à la Tua: flour-coated, egg-brushed chicken fillets fried in clarified butter and finished under a lid in a hot oven, served on slices of goose liver with a Madeira sauce thickened with mondamin (cornstarch).

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

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About the dish

A rich party dish in which the chicken fillets are served on slices of goose liver with a Madeira sauce thickened with mondamin (cornstarch). The dish shows how Erken conveyed French restaurant cuisine to Norwegian housewives.

How to make it

  1. 1

    Prepare the fillets

    Cut out the chicken fillets, season them with salt and turn them in flour.

  2. 2

    Fry

    Place the fillets in the sauté pan in very hot, clarified butter and brush them with beaten egg.

  3. 3

    Finish in the oven

    Put a lid on the pan and place it in a very hot oven, about 225 °C (435 °F), until the fillets are cooked through.

  4. 4

    Sauce

    Bring the bouillon to a boil, add the Madeira and season with salt and cayenne. Stir the cornstarch into ½ dl cold bouillon, stir it into the sauce and let it simmer, stirring, for 5 minutes.

  5. 5

    Plating

    Arrange the fillets on slices of goose liver and pour the sauce over.

Changes from the original

Amounts have been estimated for 4 people; the original lacks figures for several ingredients. "Del." is interpreted as deciliter, and mondamin has been replaced with cornstarch. The amount of Madeira was illegible in the source and has been set at 1 dl.

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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. 293) → 1949 (korrekturlest, s. 326)~37% av teksten endretfjernetlagt til
Kyllinger salt mel egg smør gaaselever gåselever ½ del. madeira 5 del. sterk buljong cayenne kajenne 15 gr. mondamin. Fileterne sagomel. Filetene utskjæres, krydres med salt, vendes i mel, lægges legges i sautépanden sautépannen i meget hett, avklaret smør, pensles med egg; lok lægges paa panden, lokk legges på pannen, som sættes settes i meget varm ovn. Anrettes paa på skiver av gaaselever gåselever og overheldes overhelles sausen. Til denne gives gis den sterke buljong et opkok, vinen tilsættes, tilsettes, og krydder efter smak. Mondaminen Melet utrøres i ½ del. kold buljong, sausen smaakoker småkoker derefter under omrøren i 5 minutter.

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Frequently asked questions

Which parts of the chicken are used?
Only the fillets are cut out. They are seasoned with salt, turned in flour, browned in very hot, clarified butter in a sauté pan, brushed with egg and finished under a lid in a very hot oven.
What is mondamin, and how is it used?
Mondamin is cornstarch (corn flour). The 15 grams are stirred into ½ deciliter of cold bouillon and added to the sauce, which then simmers, stirring, for 5 minutes.
How is the sauce made?
5 deciliters of strong bouillon are brought to a boil, Madeira is added, and it is seasoned with salt and cayenne to taste before it is thickened with the dissolved mondamin and simmered for 5 minutes.
How is the dish plated?
The fillets are placed on slices of goose liver and covered with the Madeira sauce. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 293, and intended for 4 servings.

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