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Souffle with partridge

Erken's partridge souffle from 1914: ground partridge meat with butter, cream, egg yolks, flour, and truffle, passed through a fine sieve, lightened with stiffly whipped cream and egg whites, steamed in a mold in a water bath for 1 1/2 hours, and served with gravy, stuffed tomatoes, and cress. The same method can be used for all game and poultry.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 432 (falt i det fri)

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About the dish

A finer entree from the chapter on salads, omelets, and entrees. Here Erken shows how a light game forcemeat can be shaped in a mold and steamed in a water bath, and she stresses that the same method can be used for all game and poultry.

How to make it

  1. 1

    Prepare the birds

    Clean the partridges, wash and dry them well. Scrape all the meat from the bones.

  2. 2

    Grind the forcemeat

    Put the meat through a meat grinder three times. Add the butter and grind three more times.

  3. 3

    Stir in cream

    Put the forcemeat in a bowl and stir in half of the cream, a teaspoon at a time, stirring constantly.

  4. 4

    Sieve the forcemeat

    Press the forcemeat through a fine-mesh sieve.

  5. 5

    Season

    Stir in the egg yolks one at a time along with the flour, salt, pepper, and the finely chopped truffle.

  6. 6

    Work in whipped cream

    Keep stirring the forcemeat for half an hour and add the rest of the cream, which should be whipped stiff, a little at a time. Finally, fold in the stiffly beaten egg whites.

  7. 7

    Steam in a water bath

    Fill the forcemeat into a greased and crumbed mold and steam it in a water bath in the oven for about 1 1/2 hours.

  8. 8

    Serve

    Turn the souffle out onto a dish immediately before serving. Surround it with stuffed tomatoes and small bouquets of cress, and serve gravy alongside.

Changes from the original

Measures have been converted to modern units (deciliters, grams). The printed ingredient list lists "20 g butter" one time too many, while the method mentions flour — this has been interpreted as 20 g all-purpose flour. The method has been divided into numbered steps in modern Norwegian; a meat grinder replaces "ground 3 times," and a fine sieve can replace the hair sieve.

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

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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 → 1949 (proofread, p. 482)~77% of the text changedremovedadded
2 stk rapphøns (rensede). 80 g smør. gr. smør 4 dl del. fløte (halvparten piskes stiv). 3 stk egg (deles i plomme og hvite). 20 g hvetemel (originalen oppgir «20 gr. smør», men fremgangsmåten nevner mel). hvetemel salt (etter smak). pepper (etter smak). trøffel (finhakket). fylte tomater og karse (til garnering). skysaus (til servering). Rens rapphønsene, vask trøffel. Rapphønsene renses, vaskes og tørk dem godt. Skrap alt kjøttet tørkes. Kjøttet skrapes fra beina.. Kjør kjøttet tre ganger gjennom kjøttkvern. Tilsett og males 3 ganger, tilsettes smøret og kjør ytterligere tre ganger.. Legg farsen males igjen 3 ganger. Farsen røres derefter i en bolle bolle, og rør inn halvparten av fløten, en teskje om gangen, fløten has i teskjevis under stadig omrøring.. Press farsen gjennom en finmasket sil (hårsikt).. Rør inn omrøren. Farsen presses gjennem hårsikt, eggeplommene én for røres i, én sammen med melet, salt, pepper efter én, tillikemed melet og den finhakkede trøffelen.. Rør farsen kryddrier samt de fint hakkede trøfler. Farsen røres videre i en halv time ¾ time, og tilsett tilsettes herunder litt etter efter litt resten av fløten, som skal være stivpisket. Vend til sist inn stivvispet; tilsist has de stivpiskede eggehvitene.. Fyll farsen stivvispede hviter i. Has i en smurt og strødd form og damp den koker i vannbad i ovnen i cirka 1½ time.. Hvelv suffleen time. Hvelves på fat umiddelbart før servering. Omgi den serveringen og omgis med fylte farserte tomater og små buketter av karse, og server skysaus til. karse. Serveres med skysaus.

Note on Modernised

Mål er omregnet til moderne enheter (desiliter, gram). Den trykte ingredienslisten oppgir «20 gr. smør» en gang for mye, mens fremgangsmåten nevner mel – dette er tolket som 20 g hvetemel. Fremgangsmåten er delt i nummererte trinn på moderne norsk; kjøttkverning erstatter «males 3 ganger» og hårsikt kan erstattes av finmasket sil.

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Frequently asked questions

How long and how is the souffle cooked?
The forcemeat is poured into a greased and crumbed mold and cooked in a water bath in the oven for 1 1/2 hours. It is turned out onto a dish just before serving.
Why is the meat ground so many times?
The partridge meat is ground 3 times, the butter is added, it is ground 3 times more, and then pressed through a fine sieve. This gives a completely smooth, finely ground forcemeat — essential for the souffle to turn out light and smooth.
When are the cream and egg whites added?
Half of the cream is stirred into the ground forcemeat a teaspoon at a time. The rest is whipped stiff and stirred in little by little while the forcemeat is worked for another 1/2 hour. Right at the end the stiffly whipped egg whites are folded in.
What ingredients are needed?
2 partridges, 80 g butter, 4 dl cream, 3 eggs, 20 g flour, salt, pepper, and finely chopped truffle. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 432, and makes 4 servings.

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