How do I prepare the spinach?

The spinach is cleaned, blanched (briefly scalded in boiling water), and chopped before being stirred into the finished flour sauce of butter, wheat flour, and milk.

How long should the gratin be baked?

About 20 minutes in a hot oven. Mound the mixture high on a dish, sprinkle with rusk crumbs, and drizzle with melted butter before baking. The total time is about 55 minutes.

What meat is used, and must it be pre-cooked?

Half a hen is used, which should be boiled and cut into slices before being mixed in at the end together with the egg yolks. The cooking liquid from the hen is used as meat stock (1 deciliter) in the sauce.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 383, under the name épinards au gratin.

Spinach gratin with chicken (épinards au gratin)

Name: Spinach gratin with chicken (épinards au gratin)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 0.5 kg spinach (cleaned); 25 g butter; 15 g wheat flour; 1 dl milk; 1 dl meat stock; 0.5 pcs hen (boiled, cut into slices); 2 pcs eggs (the egg yolks); salt (to taste); pepper (to taste); 2 tbsp rusk crumbs or breadcrumbs (to sprinkle over); 15 g melted butter (to drizzle over)

Erken's spinach gratin with boiled hen from Stor kokebok 1914: a white sauce of butter, flour, milk, and meat stock is mixed with blanched chopped spinach, egg yolks, and hen slices, gratinated with rusk crumbs and butter for about 20 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 383 (falt i det fri)

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About the dish

The recipe appears in the chapter "Root vegetables and greens" among a series of spinach dishes. Such gratins were a way to use up boiled hen or other cooked meat, and the dish could be served as a small course or a lunch dish.

How to make it

1
Blanch the spinach
Clean the spinach well, blanch it quickly in boiling salted water, cool it in cold water, press the water out well, and chop the spinach.
2
Make the sauce
Melt the butter, stir in the flour, and thin with the milk. Bring it to a boil.
3
Mix in spinach and stock
Add the chopped spinach, salt, pepper, and the meat stock, and let it come back to a boil.
4
Stir in eggs and hen
Take the pot off the heat, stir in the egg yolks and finally the boiled hen cut into slices.
5
Gratinate
Mound the mixture high on an ovenproof dish, sprinkle with rusk crumbs, and drizzle melted butter over. Bake in a hot oven (about 200 °C (390 °F)) for about 20 minutes and serve at once.

Changes from the original

Quantities are interpreted from the narrow ingredient column in the original (deciliters for "del."). Units have been modernized to grams, dl, and pieces; rusk crumbs are given as breadcrumbs/rusk crumbs. The language of the method has been modernized in the steps, but the transcription is kept in 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.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 383) → 1949 (korrekturlest, s. 421)~63% av teksten endretfjernetlagt til

(Epinards au gratin.) Ingrediensliste: ½ kg. spinat 25 gr. smør ~~15 gr. hvetemel 1 del. melk 1~~ ½ del. ~~kjøtkraft~~ kjøttkraft ½ høne 2 egg ~~salt pepper. Smørret~~ pepper 15 gr. hvetemel 1 dd. melk. Fremgangsmåte: Spinaten renses som i foregående opskrift. Presses fri for vann, hakkes og legges i gryte med 60 gr. smør, settes over skarp varme, idet man rører; spinaten tørkes på denne måte. Den hvite saus lages av: Smøret smeltes, irøres melet, ~~spædes~~ spes med melken, ~~gives~~ gis et opkok, ~~tilsættes~~ tilsettes den rensede, ~~forvellede,~~ hakkede spinat, salt og pepper samt ~~kjøtkraften. Tilsidst haves eggeblommerne~~ kjøttkraften. Tilsist hes eggeplommene og den kokte, i skiver ~~skaarne~~ skårne høne deri. ~~Lægges~~ Legges høit ~~paa~~ på et fat, strøes med kavring, dryppes med smeltet smør og stekes i varm ovn omtrent 20 minutter. Til 4 personen

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Frequently asked questions

How do I prepare the spinach?: The spinach is cleaned, blanched (briefly scalded in boiling water), and chopped before being stirred into the finished flour sauce of butter, wheat flour, and milk.
How long should the gratin be baked?: About 20 minutes in a hot oven. Mound the mixture high on a dish, sprinkle with rusk crumbs, and drizzle with melted butter before baking. The total time is about 55 minutes.
What meat is used, and must it be pre-cooked?: Half a hen is used, which should be boiled and cut into slices before being mixed in at the end together with the egg yolks. The cooking liquid from the hen is used as meat stock (1 deciliter) in the sauce.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 383, under the name épinards au gratin.

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