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Chicken soufflé (soufflé de volaille en caisses)

Erken's chicken soufflé in small molds (soufflé de volaille en caisses), 1914: 180 g raw chicken meat is pounded fine with 4 egg yolks, strained, folded lightly with 1¼ dl lightly whipped cream, 2 stiffly beaten egg whites, diced mushroom and truffle, filled into buttered small molds ¾ full and baked about 20 min in a moderate oven. Served in the molds with suprême sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 296 (falt i det fri)

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About the dish

A French-inspired party dish from Erken's poultry chapter, made from raw chicken meat that is pounded to a fine purée and baked in small porcelain molds or paper molds ("en caisses"). The butter in the ingredient list is used to grease the molds. Suprême sauce – a light, cream-thickened white sauce of poultry stock – accompanies it.

How to make it

  1. 1

    Finely process the meat

    Scrape the chicken meat fine and pound it to a smooth mass in a mortar (or run it in a food processor).

  2. 2

    Stir in the egg yolks

    Add the egg yolks little by little, season with salt and pepper and press the mass through a fine strainer.

  3. 3

    Whip cream and whites

    Whip the cream lightly and beat the egg whites stiff.

  4. 4

    Combine

    Fold the cream and whites little by little into the purée together with the mushroom and truffle cut into small cubes. Mix lightly.

  5. 5

    Fill the molds

    Fill the mass into small, well-greased porcelain molds or paper molds. The molds should be only ¾ full.

  6. 6

    Bake

    Place the molds on a tray and bake in a not-too-hot oven (about 170 °C (340 °F), preferably in a water bath) for about 20 minutes.

  7. 7

    Serve

    Serve in the molds with suprême sauce.

Changes from the original

The meat can today be run in a food processor instead of being pounded in a mortar, and strained through a fine strainer rather than a hair sieve. Oven temperature has been given (about 170 °C (340 °F)) and baking in a water bath recommended, since the original only says "not too hot oven."

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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. 296) → 1949 (korrekturlest, s. 329)~48% av teksten endretfjernetlagt til
Kylling-soufflé. (Soufflée de volaille en caisses.) 180 gr. raat kyllingkjøt 1 1/4 rått kyllingkjøtt 1½ del. fløte 4 eggeblommer eggeplommer 2 eggehviter 15 gr. smør 2 champignons 1 trøffel salt pepper. Kyllingkjøttet skrapes og støtes fint, eggeblommerne haves eggeplommene has i litt efter litt, tilsættes tilsettes krydder og presses gjennem haarsigt. hårsikt. Fløten vispes let, lett, og eggehviterne eggehvitene stivvispes, røres litt efter litt i pureen samtidig med champignonerne champignonene og trøffelen, skaaret skåret i smaa terninger. små ternin­ger. Blandes let lett sammen og haves has i smaa, små, godt smurte porselænsformer porselensformer eller papiræsker. Formerne maa Jenaform. Formene må kun være 3/4 fyldt, sættes paa ¾ fylt, settes på plate og stekes i ikke for varm ovn i ca. 20 minutter. minutten. Serveres i formerne. Suprémesaus formen. Supremesaus serveres til.

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Frequently asked questions

Why should the molds only be filled 3/4 full?
The soufflé rises during baking. If you fill the molds completely, the mass runs over the edge. Use small, well-greased porcelain molds or paper cases.
How long and at what heat is the soufflé baked?
About 20 minutes in a "not too hot" oven, placed on a tray. Total time including preparation is about 65 minutes.
What is served with it?
Suprême sauce. The soufflés are served right in the molds.
How is the purée itself made?
180 g raw chicken meat is scraped and pounded fine, 4 egg yolks are stirred in little by little with salt and pepper, and the mass is pressed through a hair sieve. Then lightly whipped cream (1 1/4 dl), 2 stiffly beaten egg whites, plus mushroom and truffle in small cubes, are folded in gently.

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