Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Boiled ptarmigan (poules de neige)

Erken's recipe for boiled ptarmigan: ptarmigan are rubbed with lemon and boiled 1½–2 hours with lightly salted pork belly and celery stalk, quartered and arranged with pork slices on a bed of rice with butter, garnished with piped mashed potato, mushrooms and strips of carrot and parsley root. Can also be used for capercaillie and other fowl.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 327 (falt i det fri)

Be the first to rate

About the dish

The recipe appears in the chapter on poultry and game, right after the roast ptarmigan. Boiled ptarmigan was a finer dish where the bird was boiled together with lightly salted pork and served on a bed of rice with mashed potato and mushrooms – a typical early-1900s «platter arrangement». Erken notes that capercaillie and other fowl can be prepared the same way.

How to make it

  1. 1

    Prepare the ptarmigan

    Clean the ptarmigan well and rub them all over with a lemon slice.

  2. 2

    Set over the boiling

    Place the ptarmigan in boiling water together with the piece of pork and a piece of celery stalk.

  3. 3

    Cook gently

    Bring to a boil, skim well, and let it simmer until the ptarmigan are tender, 1½–2 hours. Season with salt – how much is needed depends on how salty the pork is.

  4. 4

    Cut up

    Take out the ptarmigan and cut each into four. Cut the pork into slices.

  5. 5

    Plate

    Boil the rice and mix in salt and butter. Place the rice as a bed on the platter and arrange the ptarmigan and pork neatly on top.

  6. 6

    Garnish and serve

    Pipe the mashed potato through a ricer or piping bag directly onto the platter, and place the mushrooms around. Strips of carrot and parsley root can be laid over in stripes. Capercaillie and other fowl are prepared the same way.

Changes from the original

Amounts for water, rice, mushrooms, mashed potato and butter are estimated, since the original only mentions them without measures. «Letsprængt flesk» is translated as lightly salted pork belly, and «hvite rotfrynser» as parsley root. Salt is given as «to taste», as the original assumes (depending on how salty the pork is).

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 327)~84% of the text changedremovedadded
4 stk ryper (rengjorte). 1 skive sitron (til å gni fuglene med). 500 g lettsaltet sideflesk (i ett stykke). citron 1/2 kg. letsprængt flesk 1 stk stangselleri (et stykke). 2 l vann (kokende, anslått mengde). 300 g selleristykke (stangselleri) ris (til risseng). 50 g smør (til risen). 200 g sjampinjonger (kokte eller surret). 800 g potetpuré (til pressing gjennom sprøytepose/presse). 1 stk gulrot (til pynt, skåret i strimler). 1 stk persillerot (til pynt, skåret i strimler). salt (etter smak, avhengig av hvor salt flesket er). Rens ryperne godt og gni dem champignons potetespuré. Ryperne rengjøres, gnides over med en sitronskive.. Legg ryperne citronskive og sættes over ilden i det kokende vann sammen med fleskestykket vand tillikemed flesket og et stykke stangselleri.. La det koke opp, skum stangselleri. Koker op, skummes godt av, og la det småkoke smaakoker, til ryperne er møre, 1½–2 kokt, 1 1/2—2 timer. Smak til med salt – hvor mye trengs avhenger Tilsætning av salt beror paa, hvor salt flesket er.. Ta opp er. Naar ryperne og del hver er kokt, lægges de op, skjæres i fire deler. Skjær dele, flesket skjæres i skiver.. Kok risen skiver. Ryperne og bland inn flesket lægges pent op paa en risbord, tilsat salt og smør. Legg risen som seng på fatet og legg ryper og flesk pent oppå.. Press potetpuréen gjennom Potetespuréen presses gjennem presse eller sprøytepose rett på like paa fatet, og legg sjampinjongene rundt. Strimler av gulrot champignons lægges omkring. Gulerotfrynser og persillerot hvite rotfrynser kan legges stripevis lægges i stripelet over. Tiur og annen anden fugl behandles på paa samme måte. maate.

Note on Modernised

Mengder for vann, ris, sjampinjonger, potetpuré og smør er anslått, siden originalen bare nevner dem uten mål. «Letsprængt flesk» er oversatt til lettsaltet sideflesk, og «hvite rotfrynser» til persillerot. Salt er angitt som «etter smak», slik originalen forutsetter (avhengig av hvor salt flesket er).

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the ptarmigan boil?
The ptarmigan simmer 1½–2 hours, until tender. The water is brought to a boil and skimmed well before it is lowered to a simmer.
How much salt should I use?
It depends on how salty the pork is – the recipe uses ½ kg lightly salted (lightly brined) pork in the cooking water, so taste and salt only if necessary.
What are the ptarmigan served with?
The ptarmigan are quartered and arranged together with pork slices on a bed of rice with salt and butter. Mashed potato is piped through a ricer directly onto the platter, and mushrooms are placed around. Strips of carrot and parsley root can be laid over in stripes.
Can I use fowl other than ptarmigan?
Yes, according to Schønberg Erken (Stor kokebok 1914, p. 327) capercaillie and other fowl are prepared the same way.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!