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Hare Fillet

Erken 1914: Hare fillet in finger-thick slices fried quickly in clarified butter, arranged on butter-fried slices of white bread with madeira-steamed truffle and a sauce of madeira, reduced stock, and butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 312 (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). A fine party dish where the hare back fillets are fried quickly and arranged on fried bread slices with truffle - a typically French-inspired presentation in Erken's game chapter.

How to make it

  1. 1

    Clean the hare

    Skin and clean the hare, wash and dry it well, and cut out the fillets from the back.

  2. 2

    Slice and season

    Cut the fillets into finger-thick slices. Season with salt and pepper.

  3. 3

    Fry the fillets

    Clarify the butter. Fry the fillet slices quickly brown in the clarified butter so they are pink inside. Keep them warm.

  4. 4

    Fry the bread slices

    Cut slices of white bread the same size as the fillet slices but half as thick, and fry them light brown in melted butter.

  5. 5

    Steam the truffle

    Steam the truffle slices in a little madeira right at the end.

  6. 6

    Arrange and make the sauce

    Place a fillet slice on each bread slice and truffle slices on top. Rinse the pan with the madeira the truffle cooked in, add a little reduced stock and a little butter, and pour the sauce over the fillets.

Changes from the original

Quantities are estimated where the original only lists "butter," "truffles," etc. Clarified butter is kept, but it can be replaced with butter plus neutral oil. Glaze is explained as heavily reduced stock (meat fond).

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 312) → 1949 (korrekturlest, s. 345)~57% av teksten endretfjernetlagt til
2 harer salt pepper smør trøfler franskbrød madeira. Haren flaaes, aapnes, vaskes, tørres, og fileterne utskjæres. Disse skjæres op i fingertykke skiver, krydres og ristes hurtig brune i avklaret smør. Brødskiver skiver i samme størrelse som fileterne, fileténe, men halvt saa hålvt så tykke, stekes let lett lysebrune i smeltet smør. Paa På hver brødskive lægges legges et stykke filet, og op paa fileten lægges opifileten legges trøffelskiver, dampet i sidste øieblik siste øieblikk i litt madeira. Panden Pannen skylles med den madeira, trøflerne madeira trøflene har kokt i, tilsættes tilsettes litt glassur, glasur, d. v. s. indkokt innkokt buljong, litt smør, hvorefter sausen heldes helles over fileterne. filetene.

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Frequently asked questions

Which part of the hare is used for hare fillet?
You use the fillets (back fillets) from 2 hares. The hare is skinned, opened, washed, and dried before the fillets are cut out and divided into finger-thick slices.
How are the fillets fried?
The slices are seasoned with salt and pepper and seared quickly brown in clarified butter. Quick frying is important so the meat does not turn dry.
How do you make the sauce?
The truffle slices are steamed in a little madeira right at the end. The pan is rinsed with this madeira, and a little glaze (reduced bouillon) and a little butter are added. The sauce is poured over the fillets.
What are the fillets served on?
On slices of white bread the same size as the fillets but half as thick, lightly fried light brown in melted butter. The fillet is placed on the bread and truffle slices on top.

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