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Pheasant Ragout (salmis de faisan)

Pheasant ragout (salmis de faisan) from Erken's Stor kokebok 1914: pheasant is part-roasted half-tender with pork, cut up, flambéed with cognac, and finished tender in strained stock made from the carcass and red wine; the sauce is finished with a brown base sauce and optional truffle slices.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 322 (falt i det fri)

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About the dish

From the chapter "Poultry and Game" in Henriette Schønberg Erken's "Stor kokebok" (1914). Salmis is a classic French way of preparing fowl: the bird is roasted half-tender, cut up, and finished in a rich wine sauce made from the carcass and trimmings. "Spanish sauce" is the era's name for a brown base sauce (demi-glace).

How to make it

  1. 1

    Part-roasting

    Clean the pheasant, lay thin pork slices over the breast, and roast the bird until half-tender.

  2. 2

    Cut up

    Cut the bird up quickly while it is hot, and pull the skin off the pieces.

  3. 3

    Flambé

    Place the meat pieces in a pan, pour the cognac over them, and light it. Add the bouillon.

  4. 4

    Cook stock from the carcass

    Cook the carcass and trimmings with the red wine, season with salt and pepper, and let it boil for half an hour. Strain the stock over the pheasant pieces.

  5. 5

    Finishing tender

    Let the pheasant steep in the stock until tender. Take the meat up and keep it warm.

  6. 6

    Sauce

    Strain the jus, blend it with the brown base sauce, and skim. Add the truffle slices if desired and let the sauce boil a couple of minutes.

  7. 7

    Plating

    Pour the sauce over the meat at plating and serve at once.

Changes from the original

Amounts are converted to modern measures (del. = deciliter, "½ bottle red wine" ≈ 3 dl). "Spanish sauce" is given as brown base sauce/demi-glace, and "flesk" as fresh, fatty pork belly in thin slices. Truffles are kept as an optional accompaniment.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 356) → Modernised~90% of the text changedremovedadded
(Salmis de faisan.) X 1 stk fasan i spiseskje (renset). 100 g ferskt flesk (tynne skiver til å legge over fuglen). 1 ss konjakk 2 del. buljong V (flamberes). 2 fl. dl buljong. 3 dl rødvin smør flesk salt. Fasanen rengjøres, belegges med flesk (ca. ½ flaske). 2,5 dl brun grunnsaus («spansk saus»/demi-glace). 100 g trøfler (i skiver, kan sløyfes). 1 ts salt (etter smak). pepper (til krydring av kraften). Rens fasanen, legg tynne fleskeskiver over brystet og stekes halv mør; skjæres hurtig op; stek fuglen til den er halvmør.. Del fuglen raskt opp mens den er varm, og trekk skinnet trekkes av stykkene, som legges stykkene.. Legg kjøttstykkene i en panne med den avbrente konjakk panne, hell over konjakken og buljongen. Skrog tenn på den. Tilsett buljongen.. Kok skrog og avfall kokes avskjær med rødvinen, krydres, krydre med salt og når den har kokt % time, siles den pepper, og la det koke i en halv time. Sil kraften over fasanstykkene. Når fasanstykkene.. La fasanen trekke i kraften til den er mør, legges mør. Ta kjøttet opp og hold det varmt.. Sil skyen, bland den op, skyen siles, blandes med y 4 liter spansk saus, skummes; kan tilsettes 100 gr. trøfler, skåret i skiver, koker den brune grunnsausen og skum av. Tilsett eventuelt trøffelskivene og la sausen koke et par minutter. Sausen helles minutter.. Hell sausen over kjøttet ved anretningen. anretningen og server straks.

Note on Modernised

Mengder er omregnet til moderne mål (del. = desiliter, «½ flaske rødvin» ≈ 3 dl). «Spansk saus» er angitt som brun grunnsaus/demi-glace, og «flesk» som fersk, fet svinesideflesk i tynne skiver. Trøfler er beholdt som valgfritt tilbehør.

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Frequently asked questions

What does it mean that the pheasant is roasted "half-tender"?
The pheasant is covered with pork and roasted only until half cooked through. It is then cut up, the skin pulled off, and the pieces finished tender in the pan with cognac, bouillon, and the strained red-wine stock.
What is the carcass used for?
The carcass and scraps are cooked together with the red wine (about ½ bottle) and seasoned. After ½ hour of cooking, the stock is strained over the pheasant pieces, so all the flavor is used.
How is the sauce made?
When the meat is tender, it is set out, the jus is strained and blended with ¼ liter of Spanish sauce, and skimmed. Optionally 100 g of sliced truffles are added and boiled a couple of minutes. The sauce is poured over the meat at plating.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 322. The dish is also called salmis de faisan and figured for 4 servings, with about 100 minutes total time.

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