Which parts of the hazel grouse are used for the cutlets?

The breasts are cut away from the bone and used as "cutlets." The rest of the birds (carcass and bones) are crushed and used to cook a jus/sauce.

How are the breasts seasoned and breaded?

They are beaten lightly with a moistened knife and seasoned with a mixture of salt, pepper and 1 teaspoon crushed juniper berries. Then they are turned in egg and rusk crumbs and fried in butter.

How is the sauce made?

The remains are browned in 25 g butter, doused with ½ liter meat stock and ½ liter water and cooked to a jus. The jus is strained and reduced with a good pan sauce to a rich sauce, before madeira and mushrooms are added and the sauce is poured over.

How is the dish garnished?

The breasts are arranged on a warm platter, and the platter is garnished with meat aspic. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook, 1914), p. 325, and serves 6.

Hazel Grouse Cutlets

Erken's hazel grouse cutlets (jerpekoteletter, 1914): the breasts of 6 hazel grouse are cut out, seasoned with salt, pepper and crushed juniper berries, breaded in egg and rusk crumbs and fried in butter. The carcasses are cooked to a jus reduced into a rich sauce with madeira and mushrooms; arranged garnished with meat aspic.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 325 (falt i det fri)

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About the dish

A finer party dish where only the grouse breasts are used as "cutlets," while the carcasses are cooked down into a rich jus. Madeira and mushrooms were typical festive markers in Erken's game and party dishes.

How to make it

1
Cut out the breasts
Clean and dry the birds. Cut the breasts away from the bone and beat them lightly flat with a moistened knife.
2
Season
Mix salt, pepper and 1 tsp crushed juniper berries and season the breasts well with the mixture.
3
Cook jus from the remains
Crush the remains of the grouse, brown them in 25 g butter, pour over ½ l meat stock and ½ l water and let it cook to a rich jus.
4
Bread and fry
Turn the grouse breasts in beaten egg and crushed rusk and fry them in butter. Arrange them on a warm platter.
5
Sauce
Strain the jus and reduce it together with a good pan sauce to a rich, glossy sauce. Add the madeira and mushrooms.
6
Arrange
Pour the sauce over the cutlets and garnish the platter with meat aspic.

Changes from the original

Modernized measures and units, "rusk" retained as crushed rusk (can be replaced with breadcrumbs), and the illegible OCR amounts for stock and water are interpreted as ½ liter of each. The method is divided into numbered steps.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 325) → 1949 (korrekturlest, s. 359)~41% av teksten endretfjernetlagt til

Jerpekoteletter. (Cotelettes de gelinottes.) 6 jerper salt pepper enebær smør fuglebuljong champignons madeira. Fuglene rengjøres og ~~tørres.~~ tørkes. Brystet skjæres ut fra benet, bankes ~~let~~ lett med ~~fugtet~~ fuktet kniv, krydres med en ~~blanding~~ blancling av salt, pepper og ~~1 teske~~ ½ teskje knuste enebær. ~~Resterne~~ Restene av ~~jerperne~~ jerpene knuses, brunes i 25 gr. smør, ~~overheldes~~ overhelles med ½ ~~liter kjøtkraft~~ l. kjøttkraft og ~~½ liter vand~~ ¾ l. vann og koker til sky. Jerpebrystene vendes i egg og kavring, stekes i smør og anrettes ~~paa~~ på et varmt fat. Skyen siles, koker ~~ind~~ inn med en god ~~skysaus for siden at~~ skysaus, foreiden å koke ~~ind~~ inn til en kraftig ~~sauce.~~ chaudfroid. Madeira og champignons ~~tilsættes,~~ tilsettes, og sausen ~~heldes~~ helles over. Fatet pyntes med ~~kjøtgelé.~~ kjøttgelé.

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Frequently asked questions

Which parts of the hazel grouse are used for the cutlets?: The breasts are cut away from the bone and used as "cutlets." The rest of the birds (carcass and bones) are crushed and used to cook a jus/sauce.
How are the breasts seasoned and breaded?: They are beaten lightly with a moistened knife and seasoned with a mixture of salt, pepper and 1 teaspoon crushed juniper berries. Then they are turned in egg and rusk crumbs and fried in butter.
How is the sauce made?: The remains are browned in 25 g butter, doused with ½ liter meat stock and ½ liter water and cooked to a jus. The jus is strained and reduced with a good pan sauce to a rich sauce, before madeira and mushrooms are added and the sauce is poured over.
How is the dish garnished?: The breasts are arranged on a warm platter, and the platter is garnished with meat aspic. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook, 1914), p. 325, and serves 6.

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