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Chicken fillets, larded (filets de poulet piqués)

Erken's larded chicken fillets (1914): chicken breast is loosened from the bone, seasoned with salt and pepper for half an hour, larded with fine truffle strips in 3–4 rows and cooked gently for 10–20 minutes in a buttered dish under buttered paper. Arranged in a ring around a purée of spinach, peas, truffle or mushroom.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 290 (falt i det fri)

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About the dish

An elegant dish from the poultry and game chapter of Stor kokebok (1914). Here Erken shows how chicken breast is larded with truffle strips in even rows and cooked gently under buttered paper – a technique taken straight from French cuisine.

How to make it

  1. 1

    Loosen the fillets

    Clean the chickens as usual and dry them. Pull off the skin and carefully loosen each half of the breast from the bone.

  2. 2

    Season

    Place the fillets on a dish, sprinkle over a little salt and pepper and let them sit for half an hour.

  3. 3

    Lard with truffle

    Lard the chicken breasts with finely cut truffle strips in even rows, 3–4 rows on each fillet.

  4. 4

    Cook in the oven

    Grease a flat pan or ovenproof dish with cold butter. Place the fillets close together with the larded side up, lay a buttered paper over them and put the dish in the oven (about 175–200 °C (390 °F)). Let the fillets cook gently for 10–20 minutes.

  5. 5

    Plating

    Arrange the fillets in a ring on the serving platter and fill the center with a purée of spinach, peas, truffle or mushroom. Serve at once.

Changes from the original

Amounts have been estimated, as the original merely lists the ingredients without measures; oven temperature has been specified (about 175–200 °C (390 °F)) and "buttered paper" explained as baking parchment or buttered sandwich paper. The method has been divided into numbered steps.

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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. 290) → 1949 (korrekturlest, s. 323)~45% av teksten endretfjernetlagt til
Kyllingfileter, spekkede. (Filets de poulet piqués.) Kyllinger salt pepper trøfler. Kyllingerne Kyllingene rengjøres som vanlig og tørres. Skindet trækkes tørkes. Skinnet trekkes av, og hver halvdel av brystet løsnes forsigtig forsiktig fra benet. De lægges paa legges på et fat, strøes med litt salt og pepper, ligger ½ time. Kyllingbrystene spækkes spekkes derefter med finskaarne finskårne trøfler i jevne rader, 3 à å 4. En flat kasserolle smøres med koldt smør, heri lægges fileterne legges filetene med den spækkede side spekkede siden op og tæt indtil tett inntil hverandre, et smurt papir lægges legges over, kasserollen sættes settes i ovnen, og fileterne smaasteker filetene småsteker der 10—20 minutter. Lægges paa Legges på anretningsfatet i rundkreds. rundkrets. I midten fyldes en eller anden fylles puré av spinat, erter, trøffel eller champignons.

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Frequently asked questions

What does it mean to "lard" the chicken fillets here?
You insert thin strips of finely cut truffle into the meat in even rows, 3–4 rows per fillet, so that the truffle sits visibly on the top.
How long should the fillets be cooked?
They are cooked gently in the oven for 10–20 minutes in a flat pan greased with cold butter, larded side up, with a buttered paper over them.
How is the dish plated?
The fillets are arranged in a circle on the serving platter, and the center is filled with a purée of spinach, peas, truffle or mushroom.
Must the chicken breasts be prepared in advance?
Yes, the skin is pulled off and the breast halves are carefully loosened from the bone. They are sprinkled with a little salt and pepper and rest for ½ hour before they are larded.

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