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Chicken fricassee (fricassée de poulet)

Erken's chicken fricassee (1914): the chicken is parboiled in salted water or thin bouillon, cut up, and the stock is used to cook green peas and for a sauce thickened with a beurre manié. The chicken is finished in the sauce, which is finally enriched with crayfish butter, parsley and mushroom and liaisoned with egg yolks, cream and cold butter. Served with crayfish tails.

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

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About the dish

A festive fricassee from the poultry and game chapter of Stor kokebok (1914), in which the chicken is accompanied by crayfish tails, crayfish butter, green peas and mushrooms. Crayfish butter was a common flavoring in Norwegian party fare around the turn of the century.

How to make it

  1. 1

    Parboil the chicken

    Clean the chicken as usual and place it in boiling, salted water or thin bouillon. Let it cook until half-cooked, take it out and cut it up neatly.

  2. 2

    Cook the peas in the stock

    Strain the stock, put it back on with the cleaned peas and cook until the peas are almost tender.

  3. 3

    Thicken the sauce

    Stir together butter and flour into a beurre manié and thin with the stock into a suitably thick sauce.

  4. 4

    Finish cooking the chicken

    Put the cut-up chicken and the peas in the sauce and let it simmer gently under a lid until the chicken is cooked through. Take out the chicken and keep it warm.

  5. 5

    Finish the sauce

    Just before plating, stir the crayfish butter, the parsley and the mushrooms into the sauce. Liaison at the last moment with egg yolks, cream and 25 g cold butter, without letting the sauce boil. Season with salt.

  6. 6

    Plating

    Place the chicken and the crayfish tails on a platter and pour the sauce over. Serve at once.

Changes from the original

Measurements have been modernized: "del." is interpreted as deciliter, grams and tablespoons kept. It has been specified that the crayfish are cooked and picked, and that 25 g of the butter amount is held back for the liaison. The method has been divided into numbered steps.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 323)~78% of the text changedremovedadded
1 stk kylling (ca. 1–1,2 kg). Kylling-frikassé. (Frikassé de poulet.) x å 2 dl kyllinger 2 del. fine grønne erter (rensede). erter, marverter 12 stk kreps (kokte, halene pilles). 75 g krepsesmør. gr. krepsesmør 10 stk sjampinjonger (rensede, gjerne kokte). champignons 60 g gr. smør (20–35 g til smørbollen, 25 g kaldt til legeringen). 40 g hvetemel. 1 ss gr. hvetemel x spiseskje finhakket persille. 2 stk eggeplommer. persille x eggeplomme 4 ss spiseskjeer fløte. salt. Rens kyllingen Kyllingen rengjøres som vanlig og legg den vanlig, settes over varmen i kokende, saltet vann eller tynn buljong. La den koke buljong, koker inn til den er halvkokt, ta den opp tas op og del den skjæres pent opp.. Sil kraften, sett den over op. Kraften siles og settes igjen over med de rensede ertene og kok erter, koker til ertene er nesten møre.. Rør sammen smør næsten møre. Smør og mel til en smørbolle og spe røres sammen, speses med kraften til en passe jevn saus.. Legg den oppdelte kyllingen saus. Den opskårne kylling og ertene i sausen og la det småkoke legges i, småkoker under lokk til kyllingen lokk, inntil den er gjennomkokt. Ta opp kyllingen kokt. Kyllingen legges op og hold den varm.. Rett holdes varm. Kort før anretningen røres krepsesmøret, persillen og sjampinjongene inn champignonene i sausen. Legér sausen, som i siste øyeblikk øieblikk jevnes med eggeplommer, fløte eggeplommen, fløten og 25 g kaldt smør, uten at sausen koker. Smak til med salt.. Legg gr. koldt smør. — Sausen helles over kyllingen og krepsehalene på fat og hell sausen over. Server straks. krepsehalene.

Note on Modernised

Mål er modernisert: «del.» er tolket som desiliter, gram og spiseskjeer beholdt. Det er presisert at kreps kokes og pilles, og at 25 g av smørmengden holdes tilbake til legeringen. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

How long does the chicken fricassee take?
Allow about 80 minutes in all. The chicken is first cooked until half-cooked in salted water or thin bouillon, cut up, and then simmered until done in the sauce together with the peas, under a lid.
What is the sauce thickened with?
With a beurre manié of 60 g butter and 40 g wheat flour, thinned with the strained stock. At the very end the sauce is liaisoned with 2 egg yolks and 4 tablespoons of cream – it must not boil after this, or it will split.
What gives the dish its French character?
The crayfish: 12 crayfish and 75 g crayfish butter are stirred into the sauce shortly before plating, together with chopped parsley and 10 mushrooms. The recipe is in Henriette Schønberg Erken's Stor kokebok (1914), p. 290.
Can I use frozen peas?
The recipe uses 2 deciliters of green peas, cooked in the stock until almost tender. If you use frozen peas, add them toward the end, since they need far less time.

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