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.

Chicken fillets à la Tua

Name: Chicken fillets à la Tua
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 pcs chickens (the fillets are cut out); 1 tsp salt; 3 tbsp wheat flour (for coating); 1 pcs egg (beaten, for brushing); 75 g butter (clarified); 200 g goose liver (cut into slices); 1 dl Madeira (amount illegible in the original); 5 dl strong bouillon (½ dl kept cold for the thickening); 1 pinch cayenne pepper; 15 g cornstarch (the original uses mondamin)

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
Prepare the fillets
Cut out the chicken fillets, season them with salt and turn them in flour.
2
Fry
Place the fillets in the sauté pan in very hot, clarified butter and brush them with beaten egg.
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
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
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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 326)~85% of the text changedremovedadded

~~2 stk kyllinger (filetene skjæres ut). 1 ts salt. 3 ss hvetemel (til vending). 1 stk~~ Kyllinger salt mel egg ~~(sammenvispet til pensling). 75 g~~ smør ~~(klaret). 200 g~~ gåselever ~~(skjæres i skiver). 1 dl~~ ½ del. madeira ~~(mengden uleselig i originalen).~~ 5 dl del. sterk buljong ~~(½ dl holdes kald til jevningen). 1 knivsodd cayennepepper.~~ kajenne 15 ~~g maisenna (originalen bruker mondamin). Skjær ut kyllingfiletene, krydre dem~~ gr. sagomel. Filetene utskjæres, krydres med ~~salt og vend dem~~ salt, vendes i ~~mel.. Legg filetene~~ mel, legges i sautépannen i meget hett, ~~klaret smør og pensle dem~~ avklaret smør, pensles med ~~sammenvispet egg.. Legg~~ egg; lokk legges på ~~pannen og sett den~~ pannen, som settes i meget varm ~~ovn, ca. 225 °C, til filetene er gjennomstekte.. Gi buljongen et oppkok, tilsett madeira~~ ovn. Anrettes på skiver av gåselever og ~~smak til med salt~~ overhelles sausen. Til denne gis den sterke buljong et opkok, vinen tilsettes, og ~~cayenne. Rør ut maisennaen~~ krydder efter smak. Melet utrøres i ½ ~~dl kald~~ del. kold buljong, ~~rør den i~~ sausen ~~og la den småkoke~~ småkoker derefter under ~~omrøring~~ omrøren i 5 ~~minutter.. Anrett filetene på skiver av gåselever og hell sausen over.~~ minutter.

Note on Modernised

Mengder er anslått for 4 personer; originalen mangler tall for flere råvarer. «Del.» er tolket som desiliter, og mondamin er erstattet med maisenna. Madeiramengden var uleselig i kilden og er satt til 1 dl.

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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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