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Pheasant à la riche

Pheasant à la riche from Erken's Stor kokebok 1914: two pheasants covered with pork slices, browned in butter, roasted and doused with 4 dl of soured cream, basted often; the jus is reduced or thickened with browned butter and flour. Served with pommes frites, creamed Brussels sprouts, and redcurrant jelly. About 10 servings.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 321 (falt i det fri)

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About the dish

From the pheasant chapter in "Stor kokebok" (1914). Erken gives several French-inspired pheasant dishes in a row; this is the simplest of them, with soured-cream roasting and jelly to accompany.

How to make it

  1. 1

    Prepare the birds

    Clean and dry the pheasants. Cover the breasts with thin pork slices and tie them fast with twine.

  2. 2

    Brown in butter

    Brown the butter lightly in an iron pot or frying pan and brown the pheasants nicely on all sides. Sprinkle over a little salt.

  3. 3

    Roast

    Continue roasting the pheasants for about 15 minutes at moderate heat (oven about 180 °C (355 °F)).

  4. 4

    Cream over

    Pour the soured cream over the birds and roast a further 15–20 minutes until tender, basting very often with the jus.

  5. 5

    Sauce

    Reduce the jus, or brown 70 g of butter and 40 g of wheat flour together and thin with the jus. Deglaze the pan drippings with a little boiling water or stock and use it in the sauce. Stir in a small pat of cold butter just before serving.

  6. 6

    Plating

    Serve the pheasant with pommes frites, creamed Brussels sprouts, and redcurrant or rowanberry jelly.

Changes from the original

"Flesk" is interpreted as fresh streaky pork/bacon in slices, and "sour cream" as soured cream/crème fraîche. Measures are converted to dl and grams, and the method broken into steps. The roasting instruction is specified with a modern oven temperature/time.

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Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 321) → Modernised~82% of the text changedremovedadded
2 fasaner. stk fasan (rensede og plukkede). 200 gr. flesk g fersk sideflesk i tynne skiver (eller bacon). 100 gr. smør salt g smør. salt. 4 del. sur fløte. Fasanerne rengjøres etc., dækkes med fleskeskiver, bindes om dl seterrømme («sur fløte»). 70 g smør (til sausen, kan sløyfes). 40 g hvetemel (til sausen, kan sløyfes). Rens og tørk fasanene. Dekk brystene med traad tynne fleskeskiver og brunes i smørret, drysses bind dem fast med hyssing.. Brun smøret lett i en jerngryte eller stekepanne og brun fasanene pent på alle sider. Dryss over litt salt, stekes ¼ time, overheldes den sure fløte salt.. Stek fasanene videre i ca. 15 minutter ved moderat varme (ovn ca. 180 °C).. Hell rømmen over fuglene og steker stek videre ca. ¼ time, 15–20 minutter til de er møre, mens den meget du drypper svært ofte dryppes med skyen. Til saus kan man kun indkoke skyen.. Kok inn skyen, eller man kan brune brun 70 gr. g smør og 40 gr. g hvetemel sammen og spæde spe med skyen; bruningen i panden vispes skyen. Visk ut stekesjyen i pannen med litt kokende vand vann eller kraft og benyttes bruk den i sausen. Ganske litt koldt Rør inn en liten klatt kaldt smør haves i ved anretningen. Fasanen anrettes rett før servering.. Server fasanen med franske poteter, rosenkaalstuing rosenkålstuing og ribs rips- eller rognebærgelé.

Note on Modernised

«Flesk» er tolket som fersk sideflesk/bacon i skiver, «sur fløte» som seterrømme/crème fraîche. Mål er omregnet til dl og gram, og fremgangsmåten er delt i trinn. Stekeanvisning er presisert med moderne ovnstemperatur/tid.

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Frequently asked questions

How long should the pheasants be roasted?
After browning in butter, they are roasted about ¼ hour, then the soured cream is poured over and they are roasted a further ¼ hour. Roughly half an hour of roasting time in all, with total preparation around 80 minutes.
Why are the pheasants covered with pork slices?
Pheasant is lean meat, and the 200 g of pork is tied around the birds with string to keep them juicy during roasting. The birds should also be basted often with the jus.
How do I make the sauce?
Either you simply reduce the jus, or you brown 70 g of butter with 40 g of wheat flour and thin with the jus. The pan drippings are whisked out with a little boiling water or stock and used in the sauce. At plating, a little cold butter is whisked in.
What is served alongside?
Pommes frites, creamed Brussels sprouts, and redcurrant or rowanberry jelly, as stated in Schønberg Erken's "Stor kokebok" from 1914 (p. 321). The recipe is figured for 10 servings with 2 pheasants.

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