Fuglevilt

Erken's recipe for roast black grouse hen from Stor kokebok 1914: two birds are larded with pork, browned in butter, and roasted for 1–1½ hours with basting of bouillon and cream, served with fried potatoes and cooked apples filled with red currant jelly.

Erken's classic whole roast pheasant from 1914: two aged pheasants are cleaned, salted, optionally filled with butter and truffle, covered with pork slices and browned in butter in an iron pot, roasted 45–60 minutes while being basted with bouillon. Served carved on a hollowed, fried bread base with head, wings, and tail as garnish.

Pheasant ragout (salmis de faisan) from Erken's Stor kokebok 1914: pheasant is part-roasted half-tender with pork, cut up, flambéed with cognac, and finished tender in strained stock made from the carcass and red wine; the sauce is finished with a brown base sauce and optional truffle slices.

Erken's hazel grouse cutlets (1914): the breasts of 6 hazel grouse are cut out, seasoned with salt, pepper and crushed juniper berries, breaded in egg and rusk crumbs and fried in butter. The carcasses are cooked to a jus reduced into a rich sauce with madeira and mushrooms; arranged garnished with meat aspic.

Erken's recipe for boiled ptarmigan: ptarmigan are rubbed with lemon and boiled 1½–2 hours with lightly salted pork belly and celery stalk, quartered and arranged with pork slices on a bed of rice with butter, garnished with piped mashed potato, mushrooms and strips of carrot and parsley root. Can also be used for capercaillie and other fowl.

Erken's Songbirds en cocotte: small game birds filled with lemon butter, breaded in rusk crumbs and parmesan with egg, baked in a cocotte in a hot oven for about 30 min and served with tomato sauce.

A French-inspired recipe from Erken 1914: three teal are rubbed with lemon, tied with slices of pork fat, and roasted in butter in a hot oven for about ½ hour. The breasts are carved out and covered with truffle sauce enriched with pan juices, olives, truffles and mushrooms.

Partridge from Erken's Stor kokebok 1914: cleaned birds (frozen/older ones placed in lukewarm milk) salted, covered with slices of pork, browned in butter and braised covered about 1 hour in bouillon and cream; the sauce reduced, optionally with caramel color and mushrooms. Served split lengthwise with salad, cress, and Parisienne potatoes.

Classic woodcock recipe: the birds are cleaned carefully with the head on, trussed with the beak through the thighs, wrapped in pork fat and roasted in butter about ½–¾ hour while basted with pan juices and cream. The giblets (except crop, gall and gizzard) are chopped with scraped pork, onion, parsley, red wine, egg yolks and spices, steame

Erken's 1914 recipe for roast thrush: small birds cleaned with the giblets left inside, salted, head tucked under the wing, bound with slices of pork, browned and fried in butter about 25 minutes, optionally with a little cream; sauce of browned butter and pan butter deglazed with stock. Served with apple sauce.

Erken's recipe for roast capercaillie (cock or hen) from Stor kokebok 1914: the bird is plucked, larded or covered with pork fat, browned in butter and roasted 2½–3 hours while basted with boiling water and finally with cream. The sauce is made from the pan juices with cream, water, salt, redcurrant jelly and cold butter. Serves 8.

Erken's recipe for roast wild duck from 1914: the duck is tied with slices of pork fat, browned in butter and roasted about ½ hour in a hot oven under constant basting, dusted with flour before serving. A sauce of brown sauce, bitter-orange sauce, red wine, lemon and orange juice is strained and served separately. Garnished with cress and lemon wedges.

Erken's Roast Hazel Grouse I (1914): 3–4 hazel grouse are cleaned with as little washing as possible, salted, covered with pork fat and fried in butter with basting juices of bouillon and cream. Split lengthwise and served with fried potatoes and boiled apples with redcurrant jelly.

Erken's Roast Hazel Grouse II (1914): two hazel grouse are scalded in boiling milk, larded with pork fat and laid in milk overnight for whiter and juicier meat. Browned in butter and cooked covered with basting juices of cream and the milk, served with apple sauce, bread sauce and the boiled-up juices.

Erken's French variant of roast partridge: the birds are salted, the breast covered with vine leaves and slices of pork fat tied fast, roasted in butter and basted with bouillon. Served in the wrapping with mushroom caps filled with maître d'hôtel butter and game sauce.

Erken's basic quail recipe: the birds are brushed with butter, the breast covered with vine leaf and slices of pork, fried in butter 15–20 min while basting, arranged on fried white-bread slices with cress and bread sauce.

Quail à la Carmen: 12 quail half-fried in butter, placed in a cocotte between layers of apple sautéed in butter, cream poured over and finished in a hot oven.