Bentose Fugler (Boneless Birds)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 188. The excerpt below is the record exactly as published.
Bentose Fugler (Boneless Birds) Olsuppe (Beer Soup) Plokfish (Plucked Fish) Stuvet Kalv (Stewed Veal) Stegte Rype (Roast Ptarmigan) Stikkelsbaergrod (Gooseberry Fool) Ribs is Creme (Red Currant Ice Cream) Frugt (Fruit) 469 BANQUETS OF THE NATIONS Guleroddek Suppe mku Ris. (Carrot Soup with Rice.) Mince one pound of carrots and half a pound of turnips, fresh and tender, and fry them in a stewpan with a piece of butter, a little salt, and one pinch of sugar ; moisten with a little broth, put the cover on the stewpan, remove it to the side of the Tire, and let it boil until the broth is reduced, stirring the carrots and turnips about occa- sionally. Boil two or three peeled potatoes in salted water, diain, and dry in the oven, mash them with the carrots and turnips, and pass all together through a sieve. Put this puree into a stewpan, add slowly two quarts of good broth, and stir it ; when it boils, remove the stewpan to the side of the fire, and simmer for twenty- five minutes. Season with salt and pepper, skim all the scum off, thicken with three yolks of eggs, pour it through a fine sieve into a soup tureen in which you have placed three cupfuls of warm boiled rice and some fried croutons. Olsuppk. (Beer Soup.) Mix two spoonfuls of ground rice in one quart of milk ; add one quart of mild beer, seasoning the whole with the peel of a lemon, and sugar to taste. Put in a pot- and boil briskly, stirring all the time. This soup does not do to stand long, so serve as soon as possible with wheaten biscuits. Fisk Podhing. (Fish Pudding.) Pass through a hair sieve one and a half pounds of fresh haddocks, mix with some salt, and one spoonful 470 NORWAY of flour, and two eggs. Then add a pint of whipped cream, half a pint of milk, a little nutmeg, and three eggs well beaten. Mix lightly and pour into a buttered form, and steam for a couple of hours. Serve with a rich lobster sauce. Sole, whiting, ling, hake, halibut, turbot, and cod, are cooked the same as above. Lobster Sauce. Cut a small lobster into slices the size of half-crown pieces, which put into a stewpan ; pound the soft and white parts with an ounce of butter, and rub it through a sieve ; pour ten spoonfuls of melted butter, and two of cream, over the slices in the stewpan, add half a blade of mace, a saltspoonful of salt, a quarter ditto of pepper, and a little cayenne ; warm gently, and when upon the point of boiling add the butter and two tablespoonfuls of thick cream ; shake round over the fire until quite hot, and serve. Plokfisk. (Plucked Fish.) Beat a quarter of a pound of butter to a cream, then add some pepper, salt, nutmeg, and a scraped onion. Boil one pound of small potatoes in their jackets ; when cold, peel and slice them. Remove the skin and bones of tine pound of cod, and cut into small pieces. Mix the creamed butter with the potatoes and fish, and simmer very gently for ten or fifteen minute?. Ling, hake, turbot, sole, haddock, and whiting, may be cooked as above. 47i BANQUETS OF THE NATIONS Bentose Fugle r. (Boneless Birds.) Cut some steak in thin slices about one and a half inches broad and three inches long. Spread some well-seasoned forcemeat over them, and put a small piece of pork which has been rubbed in spices and herbs in the middle ; roll up, and tie with a piece of string. Brown some butter and fry a sliced onion in it, then brown the beef olives, after which pour in sufficient brown stock
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Cook this with the app: pantry check, scaling, and the assistant.