Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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)).

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 321)~75% of the text changedremovedadded
1 stk fasan (renset). 7,5 dl 1 fl. portvin (1 flaske). 150 g andelever. 50 g trøffel. andelever trøfler 2 stk gulrot. gulerøtter 1 stk løk. løk hjertebladene av 1 selleri (bare hjertebladene). 1 spiseskje rå, ske raa, mager skinke (i terninger). 75 g smør. 100 g fersk sideflesk i skiver. salt. smør flesk salt 1 kvist liten gren timian (liten). 2 spiseskjeer madeira. spiseskeer madeira 1 dl del. brun buljong. Hakk gulrot, Gulerøtter, løk og sellerihjerter fint og skjær selleri hakkes fint, skinken skjæres i terninger. Bland terninger, alt blandes og la det surre surrer 5 minutter i smør sammen med smørret tillikemed litt timian og 2 spiseskjeer spiseskeer madeira. Legg blandingen i bunnen Dette lægges nu paa bunden av en tykkbunnet gryte som passer til fasanen.. Rens fasanen et tykt kokekar, passende stort for fasanen. Den rensede fasan befries for brystbenet, gnides med salt og fjern brystbenet. Gni den fyldes med salt. Kok andelever og trøffel trøfler, kokt i 10 minutter i litt portvin og fyll fasanen med dette.. Legg fasanen portvin. Lægges i et litt dypt fat eller en krukke og hell over portvinen. La den ligge kaldt overheldes portvinen; ligger i 3 døgn.. Ta fasanen opp døgn, tages op og legg den lægges i gryten oppå grønnsakene. Drypp oppaa grønsakerne; dryppes rikelig med smeltet smør, legg lokk på og sett gryten lok lægges paa gryten, som sættes i ikke for varm ovn (ca. 160–170 °C) ovn, dryppes ofte. Staar i ovnen ca. 45 minutter. Drypp ofte.. Ta av ¾ time, lokket mot slutten så tages av, for at kjøttet får kan faa en pen farge. Kok grønnsakene inn farve; grønsakerne kokes ind med marineringsvinen og den vin, fasanen har ligget i samt 1 dl del. brun buljong buljong, koker i 10 minutter, og sil sausen.. Server fasanen siles. Fasanen anrettes med franske poteter og hakkede epler lett epler, som er ristet let i smør.

Note on Modernised

Uspesifiserte mengder (andelever, trøfler, smør, flesk) er anslått i moderne mål; «1 fl. portvin» er satt til 7,5 dl. Ingredienslisten på trykksiden var oppdelt over to sider og er her satt sammen. Fremgangsmåten er delt i trinn og ovnsvarme er presisert (ca. 160–170 °C).

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!