Chicken is turned in egg and crumbs and browned in unsalted butter, served with steamed potatoes and a salad of boiled carrots, apple and onion. From Erken's Stor kokebok (1949), p. 810.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 810 (falt i det fri)
A light dinner in the invalid-cookery chapter, made without salt and with simple, gentle preparation.
Fry the chicken
Turn the chicken meat in egg and crumbs and brown it in plenty of unsalted butter.
Make the carrot salad
Wash the carrots, boil them unpeeled and peel them once cooked. Cut them into coarse strips and mix with cut-up apple and a little onion. Add lemon to taste.
Cook the potatoes
Steam the potatoes, peel them and, if you like, serve with karve.
Serve
Serve with "pears in cream", which the text mentions as a dessert without a recipe.
"salt fritt smør" is read as unsalted butter. The quantities (100 g of each) are per portion, as the text gives them. Pears in cream is only mentioned, not described.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Smør
Løk
Potet
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