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Game Salad (salade de gibier)

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)

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About the dish

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.

How to make it

  1. 1

    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.

  2. 2

    Arrange

    Mound the salad high on a salad stand or platter.

  3. 3

    Garnish

    Spread the rest of the mayonnaise over and garnish with stars of cooked beet and finely chopped or sieved hard-boiled egg yolk.

Changes from the original

Amounts missing in the original have been estimated; mayonnaise given in dl. The steps have been rewritten in modern Norwegian.

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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 → 1914 (proofread, p. 422)~80% of the text changedremovedadded
300 g kaldt, stekt vilt (levninger, oppskåret). Levninger av koldt vildt 1 stk hardkokt haardkokt egg (hvite og plomme skilles). 2 stk hodesalat (grovrevet). paprikapulver (etter smak). salathoder paprika salt (etter smak). 2 dl mayonnaise (av av 2 eggeplommer). 1 stk rødbete (kokt, til pynt). Bland det oppskårne viltkjøttet, eggeblommer (se side 346) rødbete. Det opskaarne vildtkjøt, den grovrevne salaten salat og den hardkokte eggehviten. Krydre med salt og paprika haardkokte eggehvite krydres og bland blandes sammen med halvparten av mayonnaisen.. Legg salaten høyt opp på en salatvase mayonnaisen. Salaten lægges høit paa vase eller et fat.. Legg fat, resten av mayonnaisen over lægges over, og pynt salaten pyntes med stjerner av kokt rødbete og finhakket eller silt hardkokt eggeplomme. den haardkokte eggeblomme.

Note on Modernised

Mengder som mangler i originalen er anslått; mayonnaise angitt i dl. Trinnene er skrevet om til moderne norsk.

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Frequently asked questions

What kind of game can I use in this salad?
The recipe is made for leftovers of cold game — that is, scraps of already roasted or cooked game meat, cut up. It is a typical leftovers dish from Schønberg Erken's "Stor kokebok" (1914, p. 422).
How is the salad put together?
The cut-up game meat, coarsely shredded lettuce (2 heads), and the hard-boiled egg white are seasoned with paprika and salt and mixed with half the mayonnaise. The salad is mounded high on a platter or stand, and the rest of the mayonnaise is spread over.
How is the game salad garnished?
With stars of cooked beet and the hard-boiled egg yolk (grated or sprinkled over). The mayonnaise is made from 2 egg yolks — see the mayonnaise recipe on page 346 in the book.
How long does the dish take?
About 25 minutes in all for four portions, since the game meat is already cooked. The egg must be hard-boiled and the beet cooked in advance.

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