Fjærfe

A brief cross-reference recipe from Erken's Stor kokebok (1914), p. 273: duck in aspic is prepared exactly like goose in aspic (p. 266). No separate quantities are given; a cold party dish for the cold table.

Erken's 1914 party dish: a poularde or capon rubbed with lemon, larded with truffle, covered with pork, browned in butter, and steam-roasted with root vegetables, ham, and stock, finished with Madeira. The sauce is strained off the vegetables with brown gravy. Served sliced with potato baskets filled with vegetables.

Pigeons aux fines herbes from Erken (1914): pigeons halved and braised tender in butter with coarsely chopped onion, parsley, mushroom and truffle. The stock is reduced 10 minutes into a sauce, seasoned with lemon juice and poured over the pigeons.

Pigeons with olive sauce from Erken (1914): six larded pigeons are browned in butter and roasted tender for about 1 hour with boiling milk and bouillon. The stock is used for a brown roux sauce with red wine, cream and olives. Served cut up with puff pastry slices.

Roast Pigeon II from Erken (1914): pigeons are scalded in milk, larded with pork, browned in butter and roasted tender under a lid with milk. The sauce is enriched with cream and seasoned with Maggi seasoning. Served halved with salad and small shells of fruit jelly.

A short cross-reference recipe from Erken's Stor kokebok (1914), p. 273: galantine of duck is made exactly like galantine of goose (p. 266) – boned-out duck filled with forcemeat, simmered and pressed cold. No separate quantities are given.

Erken 1914: Boiled hen (2) with asparagus, served with a sauce made from chicken stock, butter, and flour, seasoned with sherry, sugar, and cayenne, thickened with egg yolks and cream. Arranged on a slice of white bread with potato and pea purée and hot asparagus.

A chicken forcemeat of 250 g raw chicken and a cold panada (30 g flour, 30 g butter, 4 tbsp chicken stock, 1 egg) is lined into small oblong molds around a salpicon of veal sweetbread, tongue, mushroom and truffle in white sauce. Poached in a water bath in the oven 25–30 min, cooled, breaded in egg and rusk crumbs, deep-fried light golden and

Erken's 1914 recipe for boiled hens: two hens are boiled tender in 2 liters of water with a bouquet garni, mace, pepper, salt and root vegetables. The sauce is made from 90 g butter and 60 g flour thinned with the strained stock, and thickened with 2 dl whipped cream just before serving. The hens are cut up and placed in the middle of the platter with the cut-up roots around and sauce over. Can also be served in tomato, oyster or horseradish sauce.