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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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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. 419)~85% of the text changedremovedadded
2 stk sellerirøtter (kokte). 1 stk ½—1 kylling (½–1 kokt kylling, evt. gammel høne eller hane). 2 ss kapers. skeer kapers 1 stk salathode (grovskåret). 1 dl fløte. del. fløte 3 stk eggeplommer. eggeblommer 40 g smør. gr. smør 3 ss matolje. 0,5 ts salt. 1,5 ss eddik. 0,25 ts pepper. 0,25 stk sitron (saften). Skjær den skeer matolje ½ teske salt 1½ spiseske eddik ¼ teske pepper ¼ citronsaft. Den kokte kyllingen (eller godt kylling — ja, en gammel høne eller hane gaar ogsaa an, om den bare er kokt høne/hane) godt nok — og de kokte sellerirøttene sellerirøtter skjæres i strimler.. Bland kjøtt- strimler og sellieristrimlene blandes med kapers kapersen og grovskåret salat.. det grovskaarne salathode. Sausen, som skal delvis blandes i og delvis heldes over, er falsk mayonnaise og tillaget paafølgende maate: Smelt smøret, smørret, rør inn fløten, fløten i, ta gryten det av varmen ilden og tilsett eggeplommene tilsæt eggeblommerne én for én.. Sett blandingen tilbake på svak varme når den efter én. Sættes over ilden, naar det er godt rørt sammen, og rør røres, til den akkurat begynner å tykne. Den må det staar i koken og er begyndt at tykne, men skal ikke koke.. Ta kremen koke. Tages av varmen og rør ilden, røres i, til den det er kald. Drypp inn koldt, idryppes olje, eddik og sitronsaft litt om litt under stadig røring.. Bland en del av sausen inn i salaten og hell resten over. Server kald. samt citronsaft draapevis.

Note on Modernised

Mengder er omregnet til moderne enheter (desiliter, gram, spiseskjeer). «Skeer» er tolket som spiseskjeer, «del.» som desiliter. Språket i fremgangsmåten er modernisert i trinnene, mens transkripsjonen er beholdt i 1914-rettskriving.

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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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