Cold roast hare arranged on a bread base, brushed with reduced pan juices and covered with finely shaved horseradish, with fried potato baskets filled with vegetables in horseradish mayonnaise. From Erken's Stor kokebok (1949), p. 868.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 868 (falt i det fri)
A cold hare on a large platter was a festive dish on the cold table. Horseradish is a traditional companion to game and meat in Norwegian cooking.
Arrange the hare
Arrange the cold roast hare on a bread base and brush it with reduced pan juices.
Add horseradish
Lay a border of finely shaved horseradish over and around the hare.
Fill the potato baskets
Fill the fried potato baskets with vegetables in horseradish mayonnaise and place them around the hare.
The recipe describes only the presentation of a ready-roasted hare; the roasting itself is not described. No amounts are given.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Pick two different editions to see a comparison.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!