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Pheasant à la Rothschild

Pheasant à la Rothschild (Erken 1914): pheasant filled with duck liver and truffle, marinated 3 days in port, roasted under a lid on a bed of sautéed carrots, onion, celery, and ham with thyme and Madeira; the sauce is made from the vegetables, the marinade, and brown bouillon, then strained. Served with pommes frites and apples sautéed in butter. About 5 servings.

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

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About the dish

One of Erken's most luxurious game dishes, named after the Rothschild family. The recipe calls for three days of marinating in port and a filling of duck liver and truffle — typical of the French-inspired banquet kitchen around 1914.

How to make it

  1. 1

    Sauté the vegetables

    Finely chop the carrot, onion, and celery hearts and dice the ham. Mix everything and let it sauté 5 minutes in butter together with a little thyme and 2 tablespoons of Madeira. Place the mixture in the bottom of a heavy-bottomed pot that fits the pheasant.

  2. 2

    Fill the pheasant

    Clean the pheasant and remove the breastbone. Rub it with salt. Cook the duck liver and truffle 10 minutes in a little port and fill the pheasant with this.

  3. 3

    Marinate three days

    Place the pheasant in a deep dish or a crock and pour over the port. Let it rest in a cool place for 3 days.

  4. 4

    Roast in the pot

    Take up the pheasant and place it in the pot on top of the vegetables. Drizzle generously with melted butter, put on the lid, and place the pot in a not-too-hot oven (about 160–170 °C (340 °F)) for about 45 minutes. Baste often.

  5. 5

    Color and sauce

    Take off the lid toward the end so the meat gains a nice color. Reduce the vegetables with the marinating wine and 1 dl of brown bouillon for 10 minutes, and strain the sauce.

  6. 6

    Plating

    Serve the pheasant with pommes frites and chopped apples lightly sautéed in butter.

Changes from the original

Unspecified amounts (duck liver, truffles, butter, pork) are estimated in modern measures; "1 bottle port" is set to 7.5 dl. The ingredient list on the printed page was split across two pages and is here combined. The method has been broken into steps and the oven heat specified (about 160–170 °C (340 °F)).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 321) → 1949 (korrekturlest, s. 355)~33% av teksten endretfjernetlagt til
1 fasan 1 fl. portvin andelever trøfler 2 gulerøtter 1 løk hjertebladene av 1 i selleri 1 ske raa, skje rå, mager skinke 50 gr. smør flesk salt 1 liten gren timian 2 spiseskeer madeira 1 del. brun buljong. timian. Gulerøtter, løk og selleri hakkes fint, skinken skjæres i terninger, alt blandes og surrer 5 minutter i smørret smøret tillikemed litt timian og 2 spiseskeer spiseskjeer madeira. Dette lægges legges nu paa bunden på bunnen av et tykt kokekar, passende stort for fasanen. Den rensede fasan befries for brystbenet, gnides med salt og fyldes fylles med andelever og trøfler, kokt i 10 minutter i litt portvin. Lægges Legges i et litt dypt fat eller krukke og overheldes overhelles portvinen; ligger i 3 døgn, tages tas op og lægges legges i gryten oppaa grønsakerne; oppå grønnsakene; dryppes rikelig med smeltet smør, lok lægges paa lokk legges på gryten, som sættes settes i ikke for varm ovn, dryppes ofte. Staar Står i ovnen ca. ¾ time, lokket tages tas av, for at foråt kjøttet kan faa få en pen farve; grønsakerne grønnsakene kokes ind inn med den vin, vin fasanen har ligget i samt 1 i del. brun buljong, brunbuljong, koker i 10 minutter, siles. Fasanen anrettes med franske poteter og hakkede epler, som er ristet let lett i smør.

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Frequently asked questions

How long does this dish take — and why?
Total time is given as about 73 hours (4380 minutes). Most of it is marinating: the filled pheasant sits in port for 3 days before it is browned/roasted in the pot on the vegetable bed.
What is the pheasant filled with?
With duck liver and truffles that have first been cooked for 10 minutes in a little port. The pheasant is cleaned, the breastbone removed, and the bird rubbed with salt before the filling is added.
What does the vegetable bed in the pot consist of?
Finely chopped carrots (2), 1 onion, and the heart leaves of 1 celery, plus a spoonful of raw, lean ham, diced. Everything is sautéed 5 minutes in butter with a little thyme and 2 tablespoons of Madeira, and placed in the bottom of a heavy pot that fits the pheasant.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 321. It is figured for 5 servings.

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