What are these small choux puffs used for?

They are a soup garnish – small choux puffs filled with chicken purée that are placed in clear soup or consommé just before serving. The recipe is meant for 6 servings.

What does the filling consist of?

125 g chicken, 2 spoons cream, 50 g butter, salt and pepper, plus 2 tablespoons stiffly whipped cream stirred in at the end to make the purée light and airy.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 73. There it says "preparation as explained above," meaning you follow the method from the previous recipe in the book.

How long does it take?

About 30 minutes in total, assuming you have pre-cooked chicken – for example meat from the hen the soup stock was cooked on.

Small choux puffs filled with chicken purée

Name: Small choux puffs filled with chicken purée
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 20 pcs small choux puffs (see separate recipe); 125 g cooked chicken; 2 tbsp cream; 50 g butter (at room temperature); 2 tbsp whipped cream (stiffly whipped); salt; pepper

Filling for small choux puffs (vannbakkels) of 125 g cooked chicken, 2 tbsp cream, 50 g butter, salt, pepper, and 2 tbsp whipped cream. Made like the game purée and used as a garnish in soup.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 73 (falt i det fri)

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About the dish

A variant of the game purée, made with cooked chicken. Particularly suited to light chicken soup or consommé.

How to make it

1
Finely divide the meat
Scrape or finely chop the chicken and pound it fine in a mortar, or run it in a food processor.
2
Add cream and butter
Stir the butter soft and add it together with the 2 tablespoons of cream, a little at a time.
3
Sieve and season
Press the mixture through a fine sieve and season with salt and pepper.
4
Fold in the cream and fill
Fold in the stiffly whipped cream and pipe the purée into the side of the baked choux puffs. Warm a few minutes in a hot oven before serving.

Changes from the original

The method, which the original merely refers to, has been written out in steps. The mortar and hair sieve have been replaced by a food processor and fine-mesh sieve.

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 87)~95% of the text changedremovedadded

~~20 stk små vannbakkels (se egen oppskrift).~~ 125 ~~g kokt hønsekjøtt.~~ gr. hønsekjøtt 2 ~~ss fløte.~~ skjeer fløte 50 g gr. smør (romtemperert). 2 ss pisket kremfløte (stivpisket). salt. pepper. Skrap eller finhakk hønsekjøttet og støt det fint i morter, eller kjør det i foodprosessor.. Rør smøret mykt og tilsett det sammen med de 2 spiseskjeene fløte, litt etter litt.. Press massen gjennom en fin sikt og smak til med salt ~~og pepper.. Vend inn den stivpiskede fløten og sprøyt puréen inn i siden av de stekte vannbakkelsene. Varm noen minutter i varm ovn før servering.~~ pepper 2 spiseskjeer stivvispet fløte. Tillagningen som ovenfor forklart.

Note on Modernised

Fremgangsmåten, som originalen bare henviser til, er skrevet ut i trinn. Morter og hårsikt er erstattet av foodprosessor og finmasket sikt.

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Frequently asked questions

What are these small choux puffs used for?: They are a soup garnish – small choux puffs filled with chicken purée that are placed in clear soup or consommé just before serving. The recipe is meant for 6 servings.
What does the filling consist of?: 125 g chicken, 2 spoons cream, 50 g butter, salt and pepper, plus 2 tablespoons stiffly whipped cream stirred in at the end to make the purée light and airy.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 73. There it says "preparation as explained above," meaning you follow the method from the previous recipe in the book.
How long does it take?: About 30 minutes in total, assuming you have pre-cooked chicken – for example meat from the hen the soup stock was cooked on.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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