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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. 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. 2

    Season

    Mix salt, pepper and 1 tsp crushed juniper berries and season the breasts well with the mixture.

  3. 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. 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. 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. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 359) → Modernised~82% of the text changedremovedadded
Jerpekoteletter. (Cotelettes de gelinottes.) 6 stk jerper salt pepper enebær (renset og tørket). 2 tsk salt. 0,5 tsk pepper. 1 tsk einebær (knuste). 150 g smør fuglebuljong champignons (25 g til bruning av skrottene, resten til steking). 0,5 l kjøttkraft (eller fuglebuljong). 0,5 l vann. 2 stk egg (til panering). 2 dl knust kavring (eller griljermel). 200 g champignon (i skiver). 1 dl madeira. Fuglene rengjøres kjøttgelé (til pynt). Rens og tørkes. Brystet skjæres tørk fuglene. Skjær brystene ut fra benet, bankes benet og bank dem lett med fuktet kniv, krydres flate med en blancling av fuktet kniv.. Bland salt, pepper og ½ teskje 1 tsk knuste enebær. Restene einebær og krydre brystene godt med blandingen.. Knus restene av jerpene knuses, brunes jerpene, brun dem i 25 gr. g smør, overhelles med hell over ½ l. l kjøttkraft og ¾ l. ½ l vann og koker la det koke til sky. Jerpebrystene vendes en kraftig sky.. Vend jerpebrystene i sammenpisket egg og kavring, stekes i smør knust kavring og anrettes stek dem i smør. Legg dem opp på et varmt fat. Skyen siles, koker fat.. Sil skyen og kok den inn sammen med en god skysaus, foreiden å koke inn skysaus til en kraftig chaudfroid. Madeira og champignons tilsettes, kraftig, blank saus. Tilsett madeira og champignon.. Hell sausen helles over. Fatet pyntes over kotelettene og pynt fatet med kjøttgelé.

Note on Modernised

Moderniserte mål og enheter, «kavring» beholdt som knust kavring (kan erstattes med griljermel), og de utydelige OCR-mengdene for kraft og vann er tolket som ½ liter av hver. Fremgangsmåten er delt i nummererte trinn.

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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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