What is a hazel grouse?

The hazel grouse (jerpe) is a small forest game bird. The book uses three, roasted and cut into 4-5 slices on each side of the breastbone.

Can the stock be made ahead?

Yes. The book says the stock is best boiled the day before it is used.

What if the potatoes are not good enough?

The book says they should rather be left out of the salad if they are not especially good.

Hazel grouse in aspic

Name: Hazel grouse in aspic
Prep time: 2 h
Cook time: 6 h
Total time: 8 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 3 pc hazel grouse; 100 g butter; salt (to taste); 0.5 l stock; 1 kg beef (for the aspic); 1 kg veal (for the aspic); 1 kg veal knuckle (for the aspic); 25 g salt (for the stock); 2.5 l cold water; 2 pc egg whites (unwhisked, plus the eggshells); 12 pc gelatine leaves; 1 dl finely cut carrots (for the salad); 1 dl finely cut tomatoes (for the salad); 1 dl finely cut green beans (for the salad); 1 dl finely cut green peas (for the salad); 1 dl finely cut olives (for the salad); 1 dl finely cut good potatoes (for the salad; omit if not especially good); 1 tbsp capers (for the salad); 1 pc anchovy (cleaned and finely cut); 2 pc egg yolks (for the mayonnaise); 1 pinch salt (a knife-tip, for the mayonnaise); 1 tbsp vinegar (for the mayonnaise); 0.25 pc lemon (juice, for the mayonnaise); 3 dl oil (up to, for the mayonnaise); 1 tbsp boiling water (for the mayonnaise); hard-boiled eggs (to garnish); cooked beetroot (finely chopped, to garnish)

Hazel grouse in aspic is roast, sliced grouse set in clear beef and veal aspic and served with a cold vegetable salad in mayonnaise. From Erken's Stor kokebok (1949), p. 360.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 360 (falt i det fri)

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Ingredients

4 servings

3 pc hazel grouse
100 g butter · 3½ oz
salt (to taste)
0.5 l stock · 2⅛ cups
1 kg beef (for the aspic) · 2 lb 3 oz
1 kg veal (for the aspic) · 2 lb 3 oz
1 kg veal knuckle (for the aspic) · 2 lb 3 oz
25 g salt (for the stock) · ⅞ oz
2.5 l cold water · 10⅝ cups
2 pc egg whites (unwhisked, plus the eggshells)
12 pc gelatine leaves
1 dl finely cut carrots (for the salad) · ⅜ cup
1 dl finely cut tomatoes (for the salad) · ⅜ cup
1 dl finely cut green beans (for the salad) · ⅜ cup
1 dl finely cut green peas (for the salad) · ⅜ cup
1 dl finely cut olives (for the salad) · ⅜ cup
1 dl finely cut good potatoes (for the salad; omit if not especially good) · ⅜ cup
1 tbsp capers (for the salad)
1 pc anchovy (cleaned and finely cut)
2 pc egg yolks (for the mayonnaise)
1 pinch salt (a knife-tip, for the mayonnaise)
1 tbsp vinegar (for the mayonnaise)
0.25 pc lemon (juice, for the mayonnaise)
3 dl oil (up to, for the mayonnaise) · 1¼ cups
1 tbsp boiling water (for the mayonnaise)
hard-boiled eggs (to garnish)
cooked beetroot (finely chopped, to garnish)

Total time: 8 t
Active time: 2 t
Difficulty: hard

About the dish

This is one of the elegant cold dishes for entertaining in the book: the stock is boiled the day before, the aspic is clarified with egg white and shell, and the dish is arranged in a ring with salad in the centre.

How to make it

1
Roast the grouse
Clean and singe the grouse. Roast them in the butter in the usual way, adding the stock little by little. Do not overcook them. Lift them out and, once completely cold, cut each into 4-5 slices on each side of the breastbone.
2
Boil the stock
Crack the beef, veal and knuckle well. Put them on the heat with the cold water and 25 g salt. Simmer for about 4 hours, strain through a cloth and leave until cold. Remove all fat with a clean skimmer dipped in boiling water. The stock is best made the day before.
3
Clarify the aspic
Put the cold stock back on the heat with crushed eggshells, unwhisked egg white and the gelatine leaves, soaked in cold water and snipped up. Bring to a good boil while whisking, then leave covered for 10 minutes without stirring. Strain through a napkin wrung out in boiling water.
4
Set in aspic
Pour half of the clear aspic onto a flat dish rinsed with cold water. When set, lay the grouse slices on top and pour over the rest of the aspic. Leave to set. Separate the pieces with a wet knife so a little aspic shows around each piece. Arrange them in a ring on the dish.
5
Make the salad
Mix carrots, tomatoes, beans, peas, olives, potatoes, capers and anchovy with two forks. Make mayonnaise from the egg yolks, salt, vinegar, lemon juice and oil, stirring in the boiling water at the end. Toss the salad in the mayonnaise, garnish with hard-boiled eggs and finely chopped cooked beetroot, and place it ice cold in the centre of the dish.
6
Note
Note: The mayonnaise uses raw egg yolks. Preferably use pasteurised or very fresh eggs, and serve the dish cold and freshly made.

Changes from the original

Measures are given in modern units (dcl. to dl, gr. to g). The salt for the stock is taken from the method (25 g), and a final note about raw eggs has been added.

Revised 1949 recipe

From the revised edition of the Big Cookbook.

Facsimile of the 1949 page at the National Library of Norway — Foto: Faksimile: Nasjonalbiblioteket

ProofreadPage 360

3 jerper 100 gr. smør salt ½ l. buljong. Gelé: 1 kg. oksekjøtt 1 kg. kalvekjøtt 1 kg. kalveknoke 1 skje salt 2½ l. vann 2 eggehviter og skall 12 plater gelatin. Jerpene renses, svies og stekes på vanlig måte i smøret, spedes litt efter litt med buljongen. Jerpene må ikke hårdstekes. Legges op, og når de er ganske kolde, deles de op i 4 à 5 skiver på hver side av brystbenet. Oksekjøtt, kalvekjøtt og knoke knekkes godt, settes over varmen med det kolde vann og 25 gr. salt. Kraften småtrekker ca. 4 timer, siles gjennem klæde; står til den er kold og alt fett er fjernet med en ren skumskje dyppet i kokende vann. Kraften bør helst kokes dagen før den skal benyttes. Når kraften er kold, settes den igjen over varmen med de knuste eggeskall og den uvispede eggehvite samt den i koldt vann utbløtte og opklippede gelatin, gis under visping et godt opkok, står tildekket i 10 minutter, må ikke røres i; siles gjennem en serviett opvridd i kokende vann. Halvparten av den klare gelé helles på et flatt fat, fuktet med koldt vann. Når denne gelé er stivnet, legges jerpeskivene på; resten av geléen helles over, står til det stivner. Nu deles stykkene fra hinannen ved hjelp av en fuktet kniv, således at litt gelé vises utenfor hvert stykke. Stykkene legges i runding på fatet, og i midten legges en iskold salat med majones. Salat til jerpe i gelé: 1 dcl. finskårne gulerøtter 1 dcl. finskårne tomater 1 dcl. finskårne franske bønner 1 dcl. finskårne grønne erter 1 dcl. finskårne oliven 1 dcl. finskårne gode poteter 1 spiseskje kapers 1 renset, finskåren ansjos. Alt blandes sammen ved hjelp av to gafler. Er potetene ikke ekstra gode, må de heller sløifes. Vendes derefter i majonessaus laget av 2 eggeplommer, 1 knivsodd salt, 1 spiseskje eddik, saft av ¼ sitron, inntil 3 dcl. olje og 1 spiseskjefull kokende vann. Salaten pyntes med hårdkokte egg og kokte, finhakkede rødbeter.

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Frequently asked questions

What is a hazel grouse?: The hazel grouse (jerpe) is a small forest game bird. The book uses three, roasted and cut into 4-5 slices on each side of the breastbone.
Can the stock be made ahead?: Yes. The book says the stock is best boiled the day before it is used.
What if the potatoes are not good enough?: The book says they should rather be left out of the salad if they are not especially good.

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