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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 296)~80% of the text changedremovedadded
180 g rått kyllingkjøtt (uten sener og skinn). 1,25 dl gr. raat kyllingkjøt 1 1/4 del. fløte (lett vispet). 4 stk eggeplommer. eggeblommer 2 stk eggehviter (stivpisket). 15 g gr. smør (til å smøre formene). 2 stk champignon (i små terninger). champignons 1 stk trøffel (i små terninger). salt (etter smak). pepper (etter smak). suprêmesaus (serveres til). Skrap kyllingkjøttet fint pepper. Kyllingkjøttet skrapes og støt det til en glatt masse i morter (eller kjør det støtes fint, eggeblommerne haves i foodprosessor).. Tilsett eggeplommene litt etter efter litt, smak til med salt og pepper og press massen gjennom en fin sil.. Visp fløten lett tilsættes krydder og pisk eggehvitene stive.. Rør fløte presses gjennem haarsigt. Fløten vispes let, og hviter eggehviterne stivvispes, røres litt etter efter litt inn i puréen sammen pureen samtidig med champignon champignonerne og trøffel skåret trøffelen, skaaret i små smaa terninger. Bland lett.. Fyll massen Blandes let sammen og haves i små, smaa, godt smurte porselensformer porselænsformer eller papirformer. Formene skal bare papiræsker. Formerne maa kun være ¾ fulle.. Sett formene på en 3/4 fyldt, sættes paa plate og stek stekes i ikke for varm ovn (ca. 170 °C, gjerne i vannbad) i ca. 20 minutter.. minutter. Serveres i formene med suprêmesaus. formerne. Suprémesaus serveres til.

Note on Modernised

Kjøttet kan i dag kjøres i foodprosessor i stedet for å støtes i morter, og siles gjennom en fin sil framfor hårsikt. Ovnstemperatur er angitt (ca. 170 °C) og steking i vannbad anbefalt, siden originalen bare sier «ikke for varm ovn».

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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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