Erken's game salad (viltsalat / salade de gibier, 1914) uses leftovers of cold game: sliced meat, coarsely grated lettuce and chopped hard-boiled egg white are seasoned with salt and paprika and mixed with half the mayonnaise, mounded high on a platter, covered with the rest of the mayonnaise and garnished with beet stars and hard-boiled egg yolk.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 422 (falt i det fri)
A leftovers salad from Erken's salad chapter, intended for remnants of cold game after a hunting dinner. Garnishing with cut-out beet stars and sieved egg yolk was typical of the cold presentations of the time.
Mix
Mix the cut-up game meat, the coarsely shredded lettuce, and the hard-boiled egg white. Season with salt and paprika and mix with half the mayonnaise.
Arrange
Mound the salad high on a salad stand or platter.
Garnish
Spread the rest of the mayonnaise over and garnish with stars of cooked beet and finely chopped or sieved hard-boiled egg yolk.
Amounts missing in the original have been estimated; mayonnaise given in dl. The steps have been rewritten in modern Norwegian.
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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