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Celeriac Salad with Chicken

A cold salad of boiled chicken and celeriac cut into strips with capers and coarsely cut lettuce, tossed with a "mock mayonnaise" of butter, cream, and egg yolks flavored with oil, vinegar, and lemon juice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 419 (falt i det fri)

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About the dish

The recipe belongs to Erken's chapter on salads, omelets, and side courses, where leftovers of boiled poultry and vegetables were used for attractive cold dishes. "Mock mayonnaise" is a cooked egg cream with cream and butter, used as a cheaper and more keepable alternative to real mayonnaise.

How to make it

  1. 1

    Prepare the chicken and celeriac

    Cut the boiled chicken (or well-boiled hen/rooster) and the boiled celeriac roots into strips.

  2. 2

    Mix the salad

    Mix the strips of meat and celeriac with the capers and coarsely cut lettuce.

  3. 3

    Make the cooked dressing

    Melt the butter, stir in the cream, take the pot off the heat, and add the egg yolks one at a time.

  4. 4

    Thicken

    Return the mixture to low heat once it is well stirred together, and stir until it just begins to thicken. It must not boil.

  5. 5

    Stir cold and season

    Take the cream off the heat and stir until it is cold. Drizzle in the oil, vinegar, and lemon juice bit by bit while stirring constantly.

  6. 6

    Plating

    Mix part of the sauce into the salad and pour the rest over. Serve cold.

Changes from the original

Quantities are converted to modern units (deciliters, grams, tablespoons). "Spoons" is interpreted as tablespoons, "del." as deciliters. The language of the method is modernized in the steps, while the transcription retains the 1914 spelling.

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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. 419) → 1949 (korrekturlest, s. 464)~53% av teksten endretfjernetlagt til
2 sellerirøtter ½—1 1/2—1 kylling 2 skeer skjeer kapers 1 salathode 1 del. fløte 3 eggeblommer eggeplommer 40 gr. smør 3 skeer skjeer matolje ½ teske 1/2 teskje salt 1½ spiseske 1 1/2 spiseskje eddik ¼ teske 1/2 teskje pepper ¼ citronsaft. 1/4 teskje sitronsaft. Den kokte kylling — ja, en gammel høne eller hane gaar ogsaa går også an, om den bare er kokt godt nok — og de kokte sellerirøtter skjæres i strimler og blandes med kapersen og det grovskaarne grovskårne salathode. Sausen, som skal delvis blandes i og delvis heldes helles over, er falsk mayonnaise majones, og tillaget paafølgende maate: tillagtes på følgende måte: Smelt smørret, smøret, rør fløten i, ta det av ilden varmen og tilsæt eggeblommerne tilsett eggeplommene én efter én. Sættes Settes over ilden, naar varmen, når det er godt rørt sammen, og røres, røres til det staar står i koken og er begyndt at begynt å tykne, men skal ikke koke. Tages Tas av ilden, varmen, røres i, i til det er koldt, idryppes olje, eddik samt citronsaft draapevis. sitronsaft dråpevis. Grønnsaker og kjøtt skjæres i fine strimler og blandes med majonesen, salaten ordnes høit i salatfatet, omkring kanten legges friske, grønne salatblade, og i hver ende av fatet legges en bunke champignons; på salaten legges vekselvis kaviar og hakkede rødbeter.

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Frequently asked questions

Can I use poultry other than chicken?
Yes. The recipe says an old hen or rooster will also do, provided it is boiled long enough that the meat becomes tender.
What kind of dressing is used?
A "mock mayonnaise": melted butter (40 g) is stirred with 1 dl cream, taken off the heat, and 3 egg yolks are added one at a time. The mixture is warmed gently while stirring until it thickens — but it must not boil. It is then seasoned with cooking oil, vinegar, lemon juice, salt, and pepper.
How is the salad cut and mixed?
Boiled chicken and two boiled celeriac roots are cut into strips and mixed with 2 spoons of capers and a coarsely cut head of lettuce. The sauce is partly mixed in and partly poured over.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 419. It serves 4 and takes about 90 minutes including boiling.

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