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Spinach gratin with chicken (épinards au gratin)

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. 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. 2

    Make the sauce

    Melt the butter, stir in the flour, and thin with the milk. Bring it to a boil.

  3. 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. 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. 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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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. 383)~86% of the text changedremovedadded
0,5 kg ½ kg. spinat (renset). 25 g smør. gr. smør 15 g hvetemel. gr. hvetemel 1 dl melk. del. melk 1 dl kjøttkraft. 0,5 stk del. kjøtkraft ½ høne (kokt, skåret i skiver). 2 stk egg (eggeplommene). salt (etter smak). pepper (etter smak). 2 spiseskjeer kavring eller griljermel (til å strø over). 15 g smeltet smør (til å dryppe over). Rens spinaten godt, forvell den raskt i kokende, saltet vann, avkjøl i kaldt vann, press vannet godt ut og hakk spinaten.. Smelt smøret, rør inn melet og spe pepper. Smørret smeltes, irøres melet, spædes med melken. Gi det melken, gives et oppkok.. Tilsett opkok, tilsættes den rensede, forvellede, hakkede spinaten, salt, pepper og kjøttkraften, spinat, salt og la det koke opp igjen.. Ta gryten av varmen, rør inn eggeplommene pepper samt kjøtkraften. Tilsidst haves eggeblommerne og til sist den kokte hønen skåret kokte, i skiver.. Legg blandingen høyt opp på skiver skaarne høne deri. Lægges høit paa et ildfast fat, strø over kavring og drypp strøes med kavring, dryppes med smeltet smør over. Stek og stekes i varm ovn (ca. 200 °C) i omtrent 20 minutter og server straks. minutter.

Note on Modernised

Mengder er tolket ut fra den smale ingredienskolonnen i originalen (desiliter for «del.»). Enheter er modernisert til gram, dl og stykk; kavring er angitt som griljermel/kavringsmuler. Språket i fremgangsmåten er modernisert i trinnene, men transkripsjonen er beholdt i 1914-rettskriving.

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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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