Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Chicken and Celeriac Roulettes

Erken's roulettes of boiled chicken and celeriac bound with a thick, gelatin-set flour sauce seasoned with sherry, chilled, shaped and served cold or breaded and fried.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 21 (falt i det fri)

Be the first to rate

About the dish

One of several "roulettes" in the chapter on hot and cold small dishes. Erken refers to the method explained in the preceding recipes: a thick, gelatin-set sauce is mixed with finely chopped filling ingredients, chilled, shaped into roulettes and breaded or served cold.

How to make it

  1. 1

    Prepare the filling

    Chop the boiled chicken meat and the boiled celeriac finely.

  2. 2

    Make the sauce

    Stir butter and flour together and thin with the hot meat stock. Bring to a boil into a thick, smooth sauce.

  3. 3

    Gelatin

    Rinse the gelatin sheets, cut them up and dissolve them in the sauce. Let it boil until the gelatin is completely dissolved. Season with salt, pepper and sherry.

  4. 4

    Mix and chill

    Mix all the chopped ingredients into the sauce, spread the mixture out on a platter and let it become quite cold and firm.

  5. 5

    Shape the roulettes

    Shape the mixture into even roulettes. Serve them cold, or roll them in breadcrumbs, egg and breadcrumbs and fry them golden brown in plenty of fat.

Changes from the original

The amount of meat stock was unclear in the OCR and has been set to ½ l. Units have been modernized to grams, dl and tablespoon. The method, which the original only refers to, has been written out following the recipe "Roulettes of veal tongue" on the same page. Gelatin sheets have been kept.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 21) → 1949 (korrekturlest, s. 30)~58% av teksten endretfjernetlagt til
400 gr. hønsekjøt hønsekjøtt 1 stor selleri 50 75 gr. smør 50 75 gr. hvetemel ½ l. kjøtkraft 3 del. kjøttkraft 1 spiseske spiseskje sherry 6 plater gelatin pepper salt salt. Tillagningen som ovenfor forklaret. forklart.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What are the main ingredients in chicken and celeriac roulettes?
400 g chicken meat, one large celeriac, a roux of 50 g butter and 50 g wheat flour, ½ liter meat stock, 1 tablespoon sherry, 6 sheets of gelatin, plus salt and pepper.
Why does the dish take so long – around 4 hours?
The preparation itself is quick, but because the dish contains 6 sheets of gelatin the mixture must stand cold and set before it can be cut and served. It is the waiting time that makes up most of the total.
How is the dish served?
It belongs among the cold small dishes in Schønberg Erken's "Stor kokebok" (1914, p. 21) and is served cold, cut into roulettes – suitable as a starter or cold-buffet dish for 6 people.
What is meant by "prepared as explained above"?
The recipe refers back to the method in the preceding roulette recipe in the book: the meat and celeriac are mixed with the stock-thickened sauce, the gelatin and sherry, and the mixture is shaped and set cold.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!