Farse og postei

Moose patties: 2 kg moose meat and ½ kg pork ground twice, mixed with 2 eggs, 2 dl stock or sour cream, salt and pepper, formed into round patties and fried in butter or fat. Suitable for canning.

Moose meatballs: moose meat and pork ground six times, then twice more with red-wine-soaked bread with the crust removed. The forcemeat is worked with eggs, stock, and a little red wine and cooked as balls or a pudding, or preserved in jars.

Erken's goose liver pâté from 1914: goose liver larded with truffle is layered with a forcemeat of pork, pork fat, shallot, button mushroom, parsley, truffle and rum in a pork-lined pâté mold, baked about 2½ hours in a moderate oven, moistened with Madeira jus and cooled; keeps for a couple of months.

Erken's base forcemeat for chicken mousseline: 500 g raw chicken meat is pounded fine with spices, 2 egg whites are worked in, the forcemeat is sieved, chilled on ice, and blended with 5 dl ice-cold heavy cream. Filled into timbale molds or shaped into quenelles and poached.

Chicken forcemeat II from Erken's Stor kokebok (1914): finely scraped raw chicken meat is combined with egg white, a cooked and cooled panade of flour, egg yolk, boiling milk, and melted butter, chilled on ice, and thinned with raw and whipped cream. Shaped into quenelles or sausages, optionally filled with salpicon, poached and served with sauce suprême or tomato sauce.

Classic ptarmigan pâté from Erken's Stor kokebok 1914: layers of ptarmigan breast, veal and pork slices with a forcemeat of ground ptarmigan, veal and pork thinned with cream, baked in a water bath 3–4 hours and covered with a strong jus cooked from ptarmigan bones, celeriac and parsley.