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Vol-au-vent with chicken

Erken's vol-au-vent with chicken (1914): a puff-pastry shell filled with a stew of cooked chicken meat and mushrooms in a sauce of 60 g butter, 50 g flour, and 7.5 dl chicken stock, thickened with 2 egg yolks and seasoned with sherry, lemon, salt, and sugar. Kept warm in a water bath, the shell is filled just before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 17 (falt i det fri)

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About the dish

Chicken fricassee in a puff-pastry shell was a classic festive dish in Norwegian bourgeois homes around 1914, often served as a starter or supper dish. The sherry and lemon juice give the sauce the tart, refined character the French-inspired cooking of the day prized. Erken refers to the preceding vol-au-vent shell, which is baked about 45 minutes.

How to make it

  1. 1

    Make the vol-au-vent

    Roll the puff pastry 1 cm thick, cut out two round rounds, cut the center out of one so you get a ring about 8 cm wide. Brush with egg white, set the ring on the base round, and bake at good heat (about 200 °C (390 °F)) for roughly 45 minutes.

  2. 2

    Make the sauce

    Melt the butter, stir in the flour, and thin with the chicken stock. Bring the sauce to a boil and let it simmer a few minutes.

  3. 3

    Thicken with egg yolks

    Take the pot off the heat and thicken the sauce with the egg yolks. The sauce must not boil after this.

  4. 4

    Season

    Season the sauce with lemon juice, salt, sherry, and sugar.

  5. 5

    Warm meat and mushrooms

    Cut the chicken meat up neatly and warm it together with the mushrooms in the sauce without letting it boil.

  6. 6

    Keep warm and serve

    Keep the stew warm in a water bath until serving. Fill the hot puff-pastry shell just before it is carried in, and set it on a platter with a napkin.

Changes from the original

Measurements have been converted to modern units, "sop" has been modernized to mushrooms (preferably chanterelle or button mushroom), and ready-made puff pastry is mentioned as an alternative. The method has been split into numbered steps, and the amounts of lemon juice, salt, and sugar are given as "to taste."

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 17) → 1949 (korrekturlest, s. 24)~43% av teksten endretfjernetlagt til
1 kokt høne 1/4 ¼ kg. sop sopp 60 gr. smør 50 gr. hvetemel 3/4 ¾ l. hønsekraft 3 spiseskeer spiseskjeer sherry 2 eggeblommer citronsaft eggeplommer sitronsaft sukker salt butterdeig av 1/4 ¾ kg. smør. Vol-au-venten Vol-au-venfen lages som ovenfor forklaret. Naar forklart. Når den er stekt, fyldes fylles den med det stuede hønsekjøt. Smørret hønsekjøtt. Smøret smeltes, irøres melet, spædes spes med kraften, gives gis et opkok, tages tas av varmen og jevnes med eggeblommerne. Citron, eggeplommene. Sitron, salt, vin og sukker haves has i. — Det pent opskaarne hønsekjøt opskårne hønsekjøtt og soppen vannes varmes i sausen uten at å koke; holdes varmt i vandbad, vannbad til det skal serveres.

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Frequently asked questions

What is vol-au-vent with chicken?
A hot small dish from Schønberg Erken's Stor kokebok (1914, p. 17): a puff-pastry shell (made from 1/4 kg butter) filled with stewed chicken meat and mushrooms in a thickened chicken-stock sauce with sherry.
How do I make the sauce?
Melt 60 g butter, stir in 50 g wheat flour, thin with 3/4 l chicken stock, and bring to a boil. Take the pot off the heat and thicken with 2 egg yolks. Season with lemon juice, salt, 3 tablespoons of sherry, and a little sugar.
Can the dish be kept warm before serving?
Yes. The neatly cut chicken meat and the mushrooms are warmed in the sauce without boiling, and then kept warm in a water bath until serving. The puff-pastry shell is filled only once it is baked.

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