Poultry and game

Venison steak from Erken's Big Cookbook (1914): finger-thick slices soaked in butter, fried 4 minutes per side, served with maître d'hôtel butter.

Hazel grouse chaudfroid from Erken's 1914 cookbook: roasted breasts coated in gelatin-set Madeira sauce, garnished with truffle and glazed with jelly.

Venison hachis from Erken's Big Cookbook (1914): slices of cold reindeer meat warmed in a brown sauce with lingonberry jam, served around mashed potatoes.

Venison ragout I from Erken's Big Cookbook (1914): cheaper cuts of reindeer or deer marinated in red wine and braised, with macaroni and Parmesan.

Venison ragout II from Erken's Big Cookbook (1914): reindeer or deer slices browned and simmered about 2 hours in brown sauce, with sherry at the end.

Saddle of reindeer from Erken's Big Cookbook (1914): larded saddle, covered with buttered paper and roasted about 2 hours, with brown sour cream sauce.

Hare en cocotte from Erken's Big Cookbook (1914): hare browned and barely simmered 2.5 hours, thickened, with forcemeat balls and red currant jelly.

Hare pâté (pâté de lièvre) from Erken's Big Cookbook (1914): hare cooked tender in red wine and pureed with butter, molded and aged cold two days.

Hare ragout I (civet de lièvre) from Erken's Big Cookbook (1914): hare browned and cooked 2–3 hours under a lid in red wine and meat stock with onion.

Hare ragout II (civet de lièvre) from Erken's Big Cookbook (1914): hare marinated in cognac and red wine, cooked, with fried pork and small onions.

Roast hare I from Erken's Big Cookbook (1914): hare larded with pork, browned in butter and slow-roasted with meat stock and cream, with currant jelly.

Roast hare III from Erken's Big Cookbook (1914): hare larded with pork and roasted about 1 hour while basted, with cream and red currant jelly sauce.

Chicken à la cardinal from Erken's Big Cookbook (1914): chicken braised in the oven with butter and leek, mushrooms added, with a butter sauce.

Chicken à la française from Erken's Big Cookbook: chicken stuffed with parsley butter, browned and braised with cream and stock, served with potatoes.

Chicken à la Marengo from Erken's Big Cookbook (1914): chicken pieces browned in oil and simmered in brown sauce with tomato, sherry, mushrooms and olives.

Chicken à la parisienne from Erken (1914): chicken pieces and rice baked together with onion, tomatoes and meat stock for an hour, with stuffed tomatoes.

Chicken à la reine from Erken's Big Cookbook (1914): chicken cooked with truffle under a lid, served with a crayfish butter sauce and asparagus tips.

Chicken en cocotte from Erken's Big Cookbook (1914): chicken pieces layered with onion, mushroom and ham in a closed pot, braised in the oven.

Roast black grouse hen from Erken's 1914 cookbook: larded, browned in butter, roasted 1–1½ hours, served with apples filled with red currant jelly.

Erken's classic whole roast pheasant from 1914: browned in butter, roasted with bouillon and served on a fried bread base with redcurrant jelly.

Pheasant ragout (salmis de faisan) from Erken's Big Cookbook (1914): part-roasted pheasant flambéed with cognac and finished in red wine stock.

Hazel grouse cutlets from Erken's 1914 cookbook: breasts seasoned with juniper, breaded and fried in butter, served with Madeira sauce made from the bones.

Boiled ptarmigan from Erken's 1914 cookbook: boiled with pork belly and celery, served on rice with piped potato and mushrooms. Also suits capercaillie.

Songbirds en cocotte from Erken's 1914 cookbook: small game birds filled with lemon butter, breaded with parmesan, baked in a cocotte, with tomato sauce.

Stuffed turkey (dindon farci) from Erken (1914): boned, truffle-larded turkey filled with chicken forcemeat and cream, browned, simmered and roasted.

Stuffed turkey with chestnuts from Erken (1914): turkey filled with chestnuts and chopped pork, barded with pork slices and roasted hot with basting.

A cross-reference in Erken's Stor kokebok (1914): galantine of turkey is made the same way as galantine of goose.

Turkey à la Chipolata from Erken's Big Cookbook (1914): turkey stuffed with veal forcemeat and roasted, garnished with carrots, turnips and mushrooms.

Turkey à la Milanaise from Erken's Big Cookbook: stuffed with sausage, chestnuts, prunes, pears and turkey liver, roasted about 2 hours.

Turkey à la reine from Erken's Big Cookbook (1914): whole turkey rubbed with lemon, steamed tender in stock with vegetables, served with oyster sauce.

Pheasant à la riche from Erken's 1914 cookbook: pheasant roasted with soured cream, served with fries, creamed Brussels sprouts and redcurrant jelly.

Pheasant à la Rothschild (Erken 1914): pheasant filled with duck liver and truffle, marinated in port, roasted on vegetables with Madeira. Serves 5.

Goose giblets (abatis d'oie) from Erken's Big Cookbook (1914): giblets boiled tender with root vegetables, served in a thickened stock sauce with croutons.

Foie gras à la Toulouse from Erken's Big Cookbook (1914): goose liver larded with truffle, roasted in the oven, served with mushrooms and espagnole sauce.

Erken's classic roast goose (1914): goose stuffed with apples and prunes, roasted 2–2½ hours with constant basting, served with browned potatoes.

Chicken or giblet patties from Erken's Stor kokebok (1949): minced giblets and chicken meat with bacon and onion, shaped like cutlets and fried in butter.

Venison frikandeau from Erken's Big Cookbook (1914): reindeer slices larded with pork fat, browned in butter and braised tender, finished with cream.

Venison with horseradish from Erken's Big Cookbook (1914): pan-fried slices of reindeer on grated horseradish, garnished with lettuce and cress.

Venison cutlets (cotelettes de renne) from Erken's Big Cookbook (1914): reindeer cutlets fried in clarified butter, served with mushrooms and purée.

Venison cutlets à la diable from Erken's Big Cookbook (1914): reindeer cutlets fried in hot oil, served on fried bread with truffle and mushroom sauce.

Saddle of venison à la Conti from Erken's Big Cookbook (1914): saddle marinated two days in oil and vinegar, roasted 1½ hours, with juniper cream sauce.

Saddle of venison à la norvégienne from Erken's Big Cookbook (1914): saddle roasted and basted with brown sauce, finished with cream and rowanberry jelly.

Duck in aspic from Erken's Big Cookbook (1914, p. 273): made exactly like goose in aspic (p. 266). A cold party dish with no separate quantities.

Steam-roasted poularde à l'aurore from Erken's Big Cookbook (1914): truffled poularde steam-roasted with vegetables and Madeira, with potato baskets.

Pigeons aux fines herbes from Erken's Big Cookbook (1914): pigeons braised in butter with onion, parsley, mushroom and truffle, with reduced stock.

Pigeons with olive sauce from Erken's Big Cookbook (1914): larded pigeons roasted tender in milk and bouillon, with a brown sauce of red wine and olives.

Roast pigeon II from Erken's Big Cookbook (1914): pigeons scalded in milk, larded with pork and roasted tender under a lid, served with cream sauce.

Galantine of duck from Erken's Big Cookbook (1914, p. 273): made like galantine of goose (p. 266), boned duck filled with forcemeat, pressed cold.

Steam-cooked goose from Erken's Big Cookbook (1914): goose braised 2–3 hours in stock with onion, pork and root vegetables, served with browned roots.

Galantine of goose from Erken's Big Cookbook: boned goose filled with forcemeat, tongue, olives and truffle, simmered, pressed cold, served with aspic.

Goose à l'italienne from Erken's Big Cookbook (1914): goose stuffed with baked onion and milk-soaked bread, roasted hot, served with whipped apple purée.

Goose in aspic from Erken's Big Cookbook: goose boiled tender with onion and spices, set in a mold under gelatin-set stock and served turned out.

Goose in white sauce from Erken's Big Cookbook (1914): goose boiled tender with root vegetables, served with a stock sauce with egg yolks and cream.

Boiled goose with tomato sauce from Erken's Big Cookbook (1914): goose stuffed with apples and prunes, in a sauce of stock, tomato and Madeira.

Chicken à la bonne femme from Erken (1914): a young hen jointed and simmered in butter with onion and carrot, cooked tender in stock with tomatoes.

Chicken curry from Erken (1914): made like chicken fricassee but with a curry-seasoned sauce, without wine or egg yolks, served with boiled rice.

Chicken with crayfish (poularde aux écrevisses) from Erken (1914): boiled chicken and crayfish tails warmed in a crayfish butter and stock sauce.

Boiled hen warmed in a cream sauce with boiled onions. A simple chicken dish from Erken's Big Cookbook (1949).

Chicken with rice from Erken (1914): hen stuffed with liver, gizzard, ham and pork, simmered in veal stock, with rice cooked in the stock and egg yolks.

Chicken with rice and tomatoes from Erken (1914): a whole hen stuffed with rice cooked with onion, stock and tomatoes, slow-roasted, with tomato sauce.

Duck à la Carmen from Schønberg Erken (1914): roast duck stuffed with fried pork, onion, duck liver and parsley, sewn shut and roasted under greased paper.

Duck à la crème from Erken's Big Cookbook (1914): cold roast duck with the breast replaced by a farce of duck liver and ice-cold whipped cream.

Duck fillet (filets de canard) from Erken's Big Cookbook (1914): roast duck breast in fillets, covered with liver purée, served with sauce Bigarade.

Erken's canard à l'orange (1914): duck roasted in a very hot oven and glazed with brown sauce, orange juice and meat glaze, served on a rice base.

Salt-cured duck (canard salé) from Erken's Big Cookbook (1914): rubbed with sugar and saltpeter, salted 3 days, simmered and served with vegetables.

Roast duck with chestnuts from Schønberg Erken's Big Cookbook (1914): duck covered with pork slices and pot-roasted in butter, served with chestnuts.

Moose patties from Erken's Big Cookbook (1914): ground moose meat and pork mixed with eggs and stock, formed into patties and fried; suitable for canning.

Moose meatballs from Erken's Big Cookbook (1914): moose meat and pork ground with red-wine-soaked bread, cooked as balls or pudding, or preserved in jars.

Goose liver pâté from Erken's Big Cookbook (1914): truffled goose liver layered with pork forcemeat in a pork-lined mold, baked about 2½ hours and cooled.

Chicken forcemeat I – mousseline from Erken's Big Cookbook (1914): raw chicken pounded with egg whites and ice-cold cream, shaped and poached.

Chicken forcemeat II from Erken's Big Cookbook (1914): raw chicken with panade and cream, shaped into quenelles, poached, served with suprême sauce.

Ptarmigan pâté from Erken's 1914 cookbook: layers of ptarmigan breast, veal and pork with forcemeat, baked in a water bath and covered with a strong jus.

Chicken à la royale from Erken's Big Cookbook (1914): whole hen boiled tender in spiced stock, served with a white sauce enriched with egg yolks and cream.

Chicken with cauliflower from Erken's Big Cookbook (1914): hens stuffed with sweetbread and mushrooms, simmered in veal stock, served with cauliflower.

Chicken gratin from Erken's Big Cookbook (1914): white sauce with breadcrumbs, chopped boiled chicken, egg yolks and whipped whites, baked in a water bath.

Chicken cutlets from Erken's Big Cookbook (1914): cooked chicken in a thick panada, shaped into cutlets, breaded and baked brown, with mashed potatoes.

Chicken soufflé in small molds (soufflé de volaille) from Erken (1914): raw chicken with egg yolks, cream, egg whites, mushroom and truffle, baked.

Pigeon ragout from Erken's Big Cookbook (1914): pigeons split and steamed tender about 1 hour in a brown sauce with onion and spices, seasoned with capers.

Roast pigeon I (pigeons rôtis) from Erken's Big Cookbook (1914): pigeons larded with pork, browned and roasted 45–60 minutes, with salad and potatoes.

Stuffed pigeons from Erken's Big Cookbook (1914): pigeons filled with giblet stuffing, roasted in butter with cauliflower and peas, served with tartlets.

Moose tongues from Erken's Big Cookbook (1914): salted with sugar and saltpeter, smoked, served in thin slices browned in butter, like smoked moose meat.

Smoked moose meat from Erken's Big Cookbook (1914): leg meat rubbed with salt, saltpeter and sugar and smoked, served in thin slices browned in butter.

A reindeer leg is rubbed with salt, sugar and saltpeter, sits 3-4 weeks in boiled brine, is dried a couple of days, smoked and cured.

Goose fat from Erken's Big Cookbook (1914): the goose's leaf fat soaked 12 hours, melted with apple and red onion, strained and used like butter.

Erken's basic technique for singeing poultry (1914): salt and lit denatured alcohol in a pan, the plucked bird passed over the flame to remove down.

Timbale de foie gras from Erken's Big Cookbook (1914): fine forcemeat of goose liver, truffle and chicken with cream, steamed in a water bath.

Chicken mousselines à la Saint-Clair from Erken (1914): mousselines in tartlets with béchamel and ham, topped with cheese soufflé batter and gratinated.

Chicken in chaud-froid sauce from Erken's Big Cookbook (1914, p. 297): cold hens coated in gelatin-set béchamel, decorated with tarragon and truffle.

Roast goose with chestnuts from Erken's Big Cookbook (1914): goose stuffed with blanched chestnuts, roasted, with potatoes and Brussels sprouts.

Game sauce from Erken's Big Cookbook (1914): roasting juices thickened with sago flour and tomato paste, seasoned with redcurrant jelly.