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Poultry

9 recipes · Poultry and game

9 poultry recipes from the “Big Cookbook,” in the poultry and game category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Duck in Aspic

    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

    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

    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

    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 (pigeons rôtis)

    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

    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.

  • Chicken with asparagus (poularde aux asperges)

    Chicken with asparagus (poularde aux asperges) from Erken (1914): boiled hen in a sherry stock sauce with egg yolks, with pea purée and asparagus.

  • Chicken Sausages à la Rossini

    Chicken sausages à la Rossini from Erken's Big Cookbook (1914): chicken forcemeat around a filling of sweetbread, tongue and truffle, poached and fried.

  • Boiled hens

    Boiled hens from Erken's Big Cookbook (1914): hens boiled tender with root vegetables, served with a butter-thickened stock sauce with whipped cream.