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Hare en Cocotte (lievre en cocotte)

Erken's 1914 recipe for hare en cocotte (lievre en cocotte): pieces of hare are browned in butter, placed in a pot with browned onion, clove, peppercorns, stock, and a bouquet of herbs, and left to barely simmer for 2.5 hours. Thickened with a beurre manie, finished with fried forcemeat balls of veal or hare, and served in the pot with red currant jelly.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 313 (falt i det fri)

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About the dish

From the chapter "Poultry and Game" in Henriette Schonberg Erken's "Stor kokebok" (1914). The dish is a French-inspired braise in which the hare is fried and slowly simmered in its own pot (cocotte), which also serves as the serving dish - a presentation style that was fashionable in Norwegian bourgeois homes around the turn of the century.

How to make it

  1. 1

    Brown the hare

    Cut the cleaned hare into suitable pieces. Brown 60 g butter in a pan and fry the hare pieces nicely brown.

  2. 2

    Fill the cocotte

    Place the pieces snugly together in a pot (cocotte) that is just the right size.

  3. 3

    Onion and spices

    Brown the chopped onion and lay it over the hare pieces. Add the clove and peppercorns.

  4. 4

    Stock and bouquet

    Pour the stock over. Add the herb bouquet tied up in a thin cloth.

  5. 5

    Simmer slowly

    Put on a tight-fitting lid and let the dish barely simmer for about 2 1/2 hours.

  6. 6

    Thicken the stew

    Knead the rest of the butter (30 g) together with the flour, and drop the paste in small pieces into the pot half an hour before serving.

  7. 7

    The forcemeat balls

    Shape the forcemeat into small balls, fry them in butter, and add them to the stew for the last 5 minutes.

  8. 8

    Serving

    Take out the cloth with the herb bouquet. Season the stew with salt and pepper, and serve the dish in the pot. Red currant jelly is served alongside.

Changes from the original

Quantities are given in modern measures (g, dl, l). "Kalvekjotfarce" is modernized to veal forcemeat, and the bouquet is described as an herb bouquet tied in cloth/cheesecloth. The method is divided into numbered steps; cooking time and temperature are specified as a gentle simmer.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 313) → 1949 (korrekturlest, s. 346)~43% av teksten endretfjernetlagt til
(Liévre en cocotte.) 1 hare 3/4 l. ¾ 1. kraft 90 gr. smør 30 gr. hvetemel 1 hakket løk 1 nellik 3 pepperkorn 1 buket bukett persille, timian og laurbærblad salt ripsgelé pepper ribsgelé 250 gr. kalvekjøtfarce kalvekjøttfarse eller harefarce. harefarse. Den rensede hare skjæres op i passende stykker. 60 gr. smør brunes, og heri stekes stykkerne stykkene pent brune, lægges tæt legges tett sammen i en netop passe stor cocotte. Løken brunes og lægges legges over harestykkerne, likesaa lægges harestykkene, likeså legges nellik, pepperkorn i, kraften heldes helles over, buketten, bundet ind inn i et tyndt tynt stykke tøi, lægges legges i, dækkes dekkes med tætsluttende lok tettsluttende lokk og smaatrækker småtrekker i ca. 2 1/2 time. 3 å 4 timer. Resten av smørret smøret og melet arbeides sammen og lægges legges i smaa små stykker i cocotten 1/2 ½ time før anretningen. Farcen Farsen utstikkes til smaa små boller, stekes i smør og haves has i stuingen de sidste stuiende siste 5 minutter. Tøiet med buketten tages væk; tas vekk; stuingen krydres efter smak og serveres i cocotten. Ribsgelé Ripsgelé serveres til.

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Frequently asked questions

How long does the dish take?
Count on about 3.5 hours in total. The hare pieces are browned first in butter and then barely simmer under a tight lid in the cocotte for roughly 2 1/2 hours over low heat.
How is the sauce thickened?
The rest of the butter (30 g of the 90) is kneaded together with 30 g wheat flour into a butter paste, which is dropped in small lumps into the cocotte half an hour before serving.
What is served with it?
Small balls of veal forcemeat or hare forcemeat (250 g) that are fried, plus red currant jelly. The stock (3/4 l) with onion, clove, peppercorns, and the bouquet of parsley, thyme, and bay leaf becomes the sauce.
Why are the herbs tied in cloth?
The bouquet of parsley, thyme, and bay leaf is tied up in a thin piece of cloth so it can easily be taken out again before serving, without small bits being left behind in the sauce.

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