Kalde småretter

Pigeon breasts are set in aspic in a smooth mold decorated with truffle slices and cooked chestnuts; turned out onto a cold platter and surrounded with chopped aspic. The carcasses are cooked into stock, thickened with sago flour and flavored with madeira and truffle for a sauce served on the side.

A cold small dish from Erken's Stor kokebok 1914: finely chopped smoked herring and hard-boiled eggs (yolk and white separately) are laid in rows on a dish and garnished with lettuce, egg slices, and tomato.

A smooth mold is lined with meat aspic, garnished with capers, truffle and cut-out cooked vegetables, and then filled in layers with neatly sliced goose liver, with a little aspic between each layer that is left to set before the next.

Cold, larded beef tenderloin from Erken's Stor kokebok (1914): cooked pink in a pot with cream and red wine, chilled, sliced, and glazed with madeira aspic, garnished with horseradish and stuffed tomatoes.

Turkey aspic in a ring mold from Erken's Stor kokebok (1914): the turkey is steamed tender and cooled in its stock, the stock is clarified with egg white and eggshells and set with gelatin in a ring mold; arranged with turkey meat in mayonnaise, lettuce, tomato, and hard-boiled egg.

Erken's roulettes of boiled chicken and celeriac bound with a thick, gelatin-set flour sauce seasoned with sherry, chilled, shaped and served cold or breaded and fried.

Cold roulettes of diced boiled veal tongue, truffle, mushroom and chestnuts bound in a thick, gelatin-set flour sauce, chilled on a platter, shaped and optionally breaded and fried.

Erken's cold small dish: slices of cooked salted tongue arranged on a platter, garnished with cooked root vegetables and parsley/lettuce and glazed layer by layer with strained meat jelly until covered; set overnight, cut out and served on a rice base or in a ring with Italian salad.