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Chicken fillets with asparagus

Erken's chicken fillets with asparagus: fillets seasoned with salt and lemon juice, sautéed in butter, arranged in a ring around butter-stewed asparagus tips and served with green sauce verte.

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

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About the dish

A lighter version of the party chicken, in which the sautéed fillets are arranged in a ring around a mound of butter-stewed asparagus tips. Sauce verte is a green, herb-colored sauce – in Erken's time often made with spinach or parsley juice.

How to make it

  1. 1

    Prepare the fillets

    Cut out the chicken fillets, season them with salt and drizzle over lemon juice.

  2. 2

    Sauté

    Sauté the fillets in melted butter until they are cooked through and lightly golden.

  3. 3

    Stew the asparagus

    Cook the asparagus tips quickly tender and stew them in a little butter.

  4. 4

    Plating

    Drizzle a little of the sauce over the fillets and arrange them in a ring on the platter. Place the butter-stewed asparagus tips in the middle. Serve the rest of the sauce separately.

Changes from the original

Amounts have been estimated for 4 people. The sauce is given as a ready-made green sauce (sauce verte); cooking time and temperature have 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.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 293) → Modernisert~87% av teksten endretfjernetlagt til
Kyllinger salt citronsaft 2 stk kyllinger (filetene skjæres ut). 1 ts salt. 1 ss sitronsaft. 75 g smør (til steking og stuing). 500 g asparges (bare toppene brukes). 4 dl sauce verte. Fileterne utskjæres, krydres med salt, dryppes verte (grønn urtesaus). Skjær ut kyllingfiletene, krydre dem med citronsaft, sautéres salt og drypp over sitronsaft.. Sauter filetene i smeltet smør. Fileterne dryppes med smør til de er gjennomstekte og lett gylne.. Kok aspargestoppene raskt møre og stu dem i litt smør.. Drypp litt av sausen, anrettes i rund kreds paa fatet, sausen over filetene og aspargestopper, stuet legg dem i smør, lægges en ring på fatet. Legg de smørstuede aspargestoppene i midten. Resten Server resten av sausen serveres særskilt.

Note til Modernisert

Mengder er anslått for 4 personer. Sausen er angitt som ferdig grønn saus (sauce verte); steketid og temperatur er presisert.

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Frequently asked questions

How are the fillets prepared?
Fillets are cut out of the chicken, seasoned with salt, drizzled with lemon juice and sautéed (browned quickly) in melted butter.
How is the dish plated?
The fillets are drizzled with a little of the sauce and arranged in a round wreath on the platter. Asparagus tips stewed in butter are placed in the middle, and the rest of the sauce is served separately.
What is sauce verte?
The recipe uses "sauce verte" – a green sauce – as an accompaniment. A little is drizzled over the fillets, the rest is served separately in a sauceboat.
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 40 minutes.

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