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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
Modernised → 1914 (proofread, p. 325)~83% of the text changedremovedadded
6 stk jerper (renset og tørket). 2 tsk salt. 0,5 tsk pepper. 1 tsk einebær (knuste). 150 g salt pepper enebær smør (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 fuglebuljong champignons madeira. kjøttgelé (til pynt). Rens Fuglene rengjøres og tørk fuglene. Skjær brystene tørres. Brystet skjæres ut fra benet og bank dem lett flate benet, bankes let med fugtet kniv, krydres med en fuktet kniv.. Bland blanding av salt, pepper og 1 tsk teske knuste einebær og krydre brystene godt med blandingen.. Knus restene enebær. Resterne av jerpene, brun dem jerperne knuses, brunes i 25 g gr. smør, hell over overheldes med ½ l kjøttkraft liter kjøtkraft og ½ l vann liter vand og la det koke koker til en kraftig sky.. Vend jerpebrystene sky. Jerpebrystene vendes i sammenpisket egg og knust kavring og stek dem kavring, stekes i smør. Legg dem opp på smør og anrettes paa et varmt fat.. Sil skyen og kok den inn sammen fat. Skyen siles, koker ind med en god skysaus for siden at koke ind til en kraftig, blank saus. Tilsett madeira kraftig sauce. Madeira og champignon.. Hell sausen over kotelettene champignons tilsættes, og pynt fatet sausen heldes over. Fatet pyntes med kjøttgelé. kjøtgelé.

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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