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Festmat og selskapsmat

2 recipes · Fjærfe og vilt

2 festmat og selskapsmat recipes from the “Big Cookbook,” in the fjærfe og vilt category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Chicken in chaud-froid sauce (poularde en chaud-froid)

    A classic cold party dish from Erken's Stor kokebok (1914, p. 297): cut fillets of boiled, cold hens are coated in a gelatin-set béchamel (chaud-froid), decorated with tarragon and truffle, glazed with aspic, and arranged with salad and stuffed mushroom caps, ideally in a carved block of ice.

  • Roast Goose with Chestnuts (oie farcie aux marrons)

    French-inspired roast goose stuffed with peeled and blanched chestnuts, rubbed with salt and pepper, sewn up, and roasted in the oven. Served carved but reassembled whole, garnished with roasted potatoes, chestnuts, and Brussels sprouts, with reduced pan juices and ¼ liter of espagnole sauce.