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H. Schønberg ErkenArkivet
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Grunnteknikk

2 recipes · Fjærfe og vilt

2 grunnteknikk 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 Fat

    Erken's method for rendering the goose's leaf fat into cooking fat: 12 hours in water, melted with apple and red onion, strained and used like butter; optionally with 300 g of suet for a firmer fat.

  • Singeing poultry

    Erken's basic technique for singeing poultry: salt in a pan, 1–2 tbsp denatured alcohol lit, and the plucked bird kept moving over the flame until down and pinfeathers can be removed. Small birds are singed several at a time on a long stick.