Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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."

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 17)~88% of the text changedremovedadded
1 stk kokt høne (kjøttet renskåret, kraften tatt vare på). 250 g sopp (f.eks. kantarell eller sjampinjong, forvellet). 1/4 kg. sop 60 g smør. gr. smør 50 g hvetemel. 7,5 dl hønsekraft. gr. hvetemel 3/4 l. hønsekraft 3 ss sherry. spiseskeer sherry 2 stk eggeplommer. 1 ss sitronsaft (etter smak). 1 ts eggeblommer citronsaft sukker (etter smak). 1 ts salt (etter smak). 1 porsjon butterdeig (av 250 g smør, eller ca. 600 g ferdig butterdeig). 1 stk eggehvite (til pensling). Kjevle butterdeigen 1 cm tykk, stikk ut to runde plater, ta midten ut av 1/4 kg. smør. Vol-au-venten lages som ovenfor forklaret. Naar den ene slik at det blir en ring på ca. 8 cm. Pensle er stekt, fyldes den med eggehvite, sett ringen på bunnplaten og stek ved god varme (ca. 200 °C) i omtrent 45 minutter.. Smelt smørret, rør inn melet og spe det stuede hønsekjøt. Smørret smeltes, irøres melet, spædes med hønsekraften. Gi sausen kraften, gives et oppkok og la den småkoke noen minutter.. Ta kjelen opkok, tages av varmen og jevn sausen med eggeplommene. Sausen må ikke koke etter dette.. Smak sausen til jevnes med sitronsaft, eggeblommerne. Citron, salt, sherry vin og sukker.. Skjær hønsekjøttet sukker haves i. — Det pent opp opskaarne hønsekjøt og varm det sammen med soppen vannes i sausen uten at den koker.. Hold stuingen varm koke; holdes varmt i vannbad vandbad, til serveringen. Fyll det varme butterdeigsskallet rett før det bæres inn, og sett det på et fat med serviett. skal serveres.

Note on Modernised

Mål er omregnet til moderne enheter, «sop» er modernisert til sopp (gjerne kantarell eller sjampinjong), og ferdig butterdeig er nevnt som alternativ. Fremgangsmåten er delt i nummererte trinn, og mengden sitronsaft, salt og sukker er angitt som «etter smak».

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!