Filling for small choux puffs (vannbakkels): 125 g cooked game meat pounded with 3 tbsp cream and 60 g soft butter, sieved, seasoned with salt and pepper, and folded with 2 tbsp whipped cream. Piped into choux puffs as a soup garnish.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 73 (falt i det fri)
The filling is a fine forcemeat of cooked game meat, made to use up leftover roast. The purée was pounded in a mortar and pressed through a hair sieve – today a food processor does the same job.
Finely divide the meat
Scrape or finely chop the game meat and pound it fine in a mortar, or run it in a food processor.
Add cream and butter
Stir the butter soft and add it together with the 3 tablespoons of cream, a little at a time, until the mixture is smooth.
Sieve the purée
Press the mixture through a fine sieve.
Season and fold in the cream
Season with salt and pepper and carefully fold in the stiffly whipped cream.
Fill the puffs
Fill the purée into a piping bag and pipe it into the side of the baked choux puffs. Warm a few minutes in a hot oven before serving.
The mortar and hair sieve have been replaced by a food processor and fine-mesh sieve. Tablespoons have been kept as modern tbsp. The number of choux puffs is estimated.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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