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Forrett

2 recipes · Fjærfe og vilt

2 forrett 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.

  • Goose Liver Timbale (timbale de foie gras)

    Erken's timbale de foie gras (1914): goose liver, truffle and raw chicken meat are sieved into a fine forcemeat, worked with ice-cold cream and stiffly beaten egg whites, steamed in a buttered lidded mold in a water bath for ¾ hour and served with Madeira or truffle sauce.

  • Chicken Mousselines à la Saint-Clair

    Cooked chicken mousselines are placed in tartlet shells with béchamel sauce and cheese flakes, topped with a slice of cooked ham, and a cheese-soufflé batter of 100 g flour, 2.5 dl milk, 100 g parmesan, 20 g butter and 2 eggs is piped over. Gratinéed in a hot oven and served at once.