How are the chicken fillets prepared?

The fillets are cut out, seasoned with salt and lemon juice, placed in a sauté pan with melted butter and put covered in a hot oven. They are then arranged in a circle on a warm platter.

What does crème au raifort consist of?

¼ liter of heavy cream is whipped stiff, and into this are stirred 40 g grated horseradish plus a little vinegar, sugar and salt to taste. The sauce is placed over the fillets at plating.

How long does the dish take, and how many does it serve?

The dish is intended for 4 servings and takes around 45 minutes in all.

Where does the recipe come from?

It is taken from Henriette Schønberg Erken's Stor kokebok of 1914, page 293. The ingredient list also mentions beetroot vinegar.

Chicken fillets au raifort (with horseradish)

Name: Chicken fillets au raifort (with horseradish)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 pcs chickens (the fillets are cut out); 1 tsp salt; 50 g butter (melted); 1 tbsp lemon juice; 2.5 dl heavy cream (¼ liter, whipped stiff); 40 g horseradish (grated); 1 tbsp beetroot vinegar (or plain vinegar); 1 tsp sugar (to taste)

Erken's chicken fillets au raifort: fillets with salt and lemon juice cooked covered in butter in a hot oven, arranged in a ring and covered with crème au raifort of stiffly whipped cream, grated horseradish, vinegar, sugar and salt.

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

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About the dish

The dish unites French technique with Nordic horseradish cream. Beetroot vinegar gives the cream a faint pink tinge and a tart note – a simple but effective touch in Erken's party fare.

How to make it

1
Prepare the fillets
Cut out the chicken fillets and season them with salt and lemon juice.
2
Cook
Place the fillets in the sauté pan with melted butter, cover and put the pan in a hot oven, about 200 °C (390 °F), until the fillets are cooked through.
3
Make the horseradish cream
Whip the cream stiff and stir in grated horseradish, a little beetroot vinegar, sugar and salt to taste.
4
Plating
Arrange the fillets in a ring on a warm platter and cover them with the horseradish cream. Serve at once.

Changes from the original

Amounts for chicken, butter and seasonings have been estimated for 4 people; heavy cream and horseradish follow the original's measures. Oven temperature has been specified.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 293) → 1949 (korrekturlest, s. 326)~38% av teksten endretfjernetlagt til

Kyllinger salt sitron smør ~~citronsaft~~ kremfløte pepperrot rødbeteeddik. ~~Fileterne~~ Filetene utskjæres, krydres med salt og ~~citronsaft, lægges~~ sitronsaft, legges i ~~sautépanden~~ sautépannen med smeltet smør, ~~sættes tildækket~~ settes tildecket i varm ovn. Anrettes i ~~rundkreds paa~~ rundkrets på varmt fat og ~~dækkes~~ dekkes med ~~en créme~~ encreme au raifort: ¼ ¾ l. kremfløte vispes stiv, heri røres 40 gr. reven pepperrot, litt eddik, sukker og salt efter smak.

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Frequently asked questions

How are the chicken fillets prepared?: The fillets are cut out, seasoned with salt and lemon juice, placed in a sauté pan with melted butter and put covered in a hot oven. They are then arranged in a circle on a warm platter.
What does crème au raifort consist of?: ¼ liter of heavy cream is whipped stiff, and into this are stirred 40 g grated horseradish plus a little vinegar, sugar and salt to taste. The sauce is placed over the fillets at plating.
How long does the dish take, and how many does it serve?: The dish is intended for 4 servings and takes around 45 minutes in all.
Where does the recipe come from?: It is taken from Henriette Schønberg Erken's Stor kokebok of 1914, page 293. The ingredient list also mentions beetroot vinegar.

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