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Salmi of Reindeer Fillets (chaud-froid of reindeer)

Cold festive dish: fried, pressed reindeer fillets are dipped in a gelatin-set game sauce (chaud-froid) with olives, mushrooms, and truffle, arranged with tomato slices and Italian salad.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 306 (falt i det fri)

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About the dish

A French-inspired cold preparation (chaud-froid) from the festive-food chapter: fried reindeer fillets are coated in a gelatin-reinforced game sauce and garnished on a platter with tomato and Italian salad.

How to make it

  1. 1

    Fry the fillets

    Cut fillets from the saddle or leg, pound them lightly, season with salt and pepper, and fry them in butter.

  2. 2

    Press cold

    Press the fillets between two plates until they are completely cold.

  3. 3

    Make the sauce

    Melt 40 g butter, stir in the flour, and thin with the strong game stock. Stir in the chopped olives, mushroom, and truffle. Add the soaked, snipped gelatin and bring the sauce to a boil.

  4. 4

    Enrich and chill

    Take the sauce off the heat, enrich it with the egg yolks and 15 g cold butter, and stir it over ice until it becomes smooth and begins to thicken.

  5. 5

    Coat the fillets

    Dip the fillet slices in the sauce and place them on a platter until the sauce has set.

  6. 6

    Arrange

    Arrange the meat pieces against a bread base with tomato slices under each piece, and place Italian salad in the center of the ring.

Changes from the original

Gelatin sheets kept as a number of sheets; game stock given in deciliters. The amount of butter for enriching (15 g cold butter) is listed as a separate ingredient. The quantity of fillets is estimated.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 306) → Modernisert~81% av teksten endretfjernetlagt til
Dyrefileter 800 g reinsdyrfilet (av rygg eller lår). salt (etter smak). pepper (etter smak). 40 gr. g smør (til saus). 15 g smør (kaldt, til jevning). smør (til steking). 40 gr. hvetemel 3/4 l. vildtkraft g hvetemel. 7,5 dl viltkraft (sterk). 6 plater gelatin (lagt i kaldt vann). 2 eggeblommer stk eggeplommer. 2 stk oliven (hakket). 2 champignons stk champignon (hakket). 1 trøffel. Dyrefileter kan enten skjæres stk trøffel (hakket). tomat (i skiver, til pynt). italiensk salat (til midten av ryggen fatet). Skjær fileter av rygg eller laaret; bankes let, krydres lår, bank dem lett, krydre med salt og stekes pepper og stek dem i smør; lægges smør.. Legg filetene i pres mellem press mellom to tallerkener, indtil tallerkener til de er kolde. helt kalde.. Smelt 40 gr. smør smeltes, irøres g smør, rør inn melet og spædes spe med den sterke vildtkraft; heri røres de viltkraften. Rør inn hakkede oliven, champignons champignon og trøfler, trøffel. Tilsett den utvandede, opklippede gelatin haves i utbløtte, oppklipte gelatinen og faar gi sausen et opkok i sausen. Sausen tages oppkok.. Ta sausen av ilden, jevnes varmen, jevn den med eggeblommerne eggeplommene og 15 gr. koldt g kaldt smør, røres paa is, indtil og rør den over is til den blir jevn. Fileterne dyppes jevn og begynner å tykne.. Dypp filetskivene i sausen, lægges paa sausen og legg dem på et fat, fat til sausen er stivnet; anrettes har stivnet.. Anrett kjøttstykkene mot en brødsokkel; brødsokkel med tomatskiver under hvert stykke kjøt lægges tomatskiver. I stykke, og legg italiensk salat i midten av rundkredsen lægges italiensk salat. rundkretsen.

Note til Modernisert

Gelatinplater er beholdt som antall plater; vildtkraft angitt i desiliter. Smørmengden til jevning (15 g kaldt smør) er ført opp som egen ingrediens. Mengde fileter er anslått.

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Frequently asked questions

Which part of the reindeer is used for the fillets?
The fillets are cut either from the saddle or the leg. They are pounded lightly, seasoned with salt and pepper, and fried in butter.
Why are the fillets pressed between two plates?
So that they become firm and even as they cool. They must be completely cold before being dipped in the sauce, otherwise the gelatin sauce will not set.
How is the chaud-froid sauce made?
40 g butter is melted, 40 g wheat flour is stirred in and thinned with 3/4 l strong game stock. Chopped olives, mushrooms, and truffle are stirred in, along with 6 soaked, snipped gelatin sheets that are brought to a boil. The sauce is taken off the heat, enriched with 2 egg yolks and 15 g cold butter, and stirred over ice until smooth.
How is the dish arranged?
The fillets are dipped in the sauce and placed on a platter until the sauce has set, then arranged against a bread base. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 306, and serves 6.

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