How long should the fillets marinate before frying?

The fillet slices are placed in the cooled butter mixture with herb bouquet, button mushroom, jelly, salt, cayenne, and lemon and should sit for 1 hour to take on flavor.

How are the fillets fried?

They are turned in egg and rusk crumbs and fried in a deep-fryer or smoking-hot butter for 7-8 minutes.

What is used for the sauce?

60 g hare bones, 30 g glaze (reduced bouillon), 60 g butter, 1 dl meat stock, 1 1/2 dl red wine, a bouquet of bay leaf, thyme, and parsley, 3 button mushrooms, and 1 teaspoon red currant jelly.

Where does the recipe come from?

From Henriette Schonberg Erken's "Stor kokebok" (1914), page 312.

Hare Fillet a la Montpensier

Name: Hare Fillet a la Montpensier
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs hare (the fillets are used; bones and the rest for sauce and forcemeat); 60 g butter (for marinating); 1 pcs bouquet of thyme, parsley, and basil; 8 pcs button mushroom; 1 tsp rowanberry jelly or red currant jelly; 1 tsp salt; 1 pinch cayenne pepper; 1 tsp lemon juice; 1 pcs egg (for breading); 1 dl crushed rusks (for breading); 60 g hare bones (for the sauce); 30 g reduced bouillon (glaze); 60 g butter (for the sauce); 1 dl meat stock; 1.5 dl red wine; 1 pcs bouquet of bay leaf, thyme, and parsley (for the sauce); 3 pcs button mushroom (for the sauce); 1 tsp red currant jelly (for the sauce); 300 g hare forcemeat (for the forcemeat ring); 2 pcs tomato (coarsely cut, for the filling)

Erken 1914: Sliced hare fillets steep for 1 hour in melted butter with herbs, button mushroom, jelly, cayenne, and lemon, are breaded in egg and rusk crumbs, fried 7-8 minutes, and arranged in a ring of hare forcemeat with tomato and mushroom; the dish is served with a reduced sauce of hare bones, stock, red wine, herbs, and red currant jelly.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 312 (falt i det fri)

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Ingredients

4 servings

1 pcs hare (the fillets are used; bones and the rest for sauce and forcemeat)
60 g butter (for marinating) · 2⅛ oz
1 pcs bouquet of thyme, parsley, and basil
8 pcs button mushroom
1 tsp rowanberry jelly or red currant jelly
1 tsp salt
1 pinch cayenne pepper
1 tsp lemon juice
1 pcs egg (for breading)
1 dl crushed rusks (for breading) · ⅜ cup
60 g hare bones (for the sauce) · 2⅛ oz
30 g reduced bouillon (glaze) · 1 oz
60 g butter (for the sauce) · 2⅛ oz
1 dl meat stock · ⅜ cup
1.5 dl red wine · ⅝ cup
1 pcs bouquet of bay leaf, thyme, and parsley (for the sauce)
3 pcs button mushroom (for the sauce)
1 tsp red currant jelly (for the sauce)
300 g hare forcemeat (for the forcemeat ring) · 10⅝ oz
2 pcs tomato (coarsely cut, for the filling)

Total time: 2 t 30 min
Active time: 1 t
Difficulty: hard

About the dish

A refined game dish from the game chapter of "Stor kokebok" (1914). The name "a la Montpensier" refers to a classic garnish of French cuisine; Erken has the breaded fillets arranged in a ring of hare forcemeat with tomato and mushroom in the center.

How to make it

1
Cut out the fillets
Cut out the hare fillets, divide them into finger-thick slices, and smooth them with a moistened knife.
2
Make the spice mixture
Melt the butter in a pot, add the herb bouquet, the mushrooms, the jelly, salt, cayenne, and lemon juice. Let it steep gently for 5 minutes and take the pot off the heat.
3
Set the fillets to season
Place the fillet slices in the warm butter mixture and let them steep for 1 hour.
4
Bread and fry
Turn the fillets in beaten egg and crushed rusk crumbs, and fry them in a deep-fryer or smoking-hot butter for 7-8 minutes.
5
Cook the sauce
Cook the hare bones, glaze, butter, meat stock, red wine, herb bouquet, mushroom, and red currant jelly together until reduced by half. Stir well, skim, and strain the sauce.
6
Arrange
Arrange the fillets in the center of a ring of hare forcemeat, fill the middle with coarsely cut tomato and mushroom, and pour the strained sauce over the fillets.

Changes from the original

"del." is interpreted as deciliters. Rusk is kept as crushed rusks (can be replaced with breadcrumbs). Frying in a fat kettle is modernized to deep-frying in neutral oil or frying in plenty of butter. Red currant jelly is given as an alternative to rowanberry jelly.

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Frequently asked questions

How long should the fillets marinate before frying?: The fillet slices are placed in the cooled butter mixture with herb bouquet, button mushroom, jelly, salt, cayenne, and lemon and should sit for 1 hour to take on flavor.
How are the fillets fried?: They are turned in egg and rusk crumbs and fried in a deep-fryer or smoking-hot butter for 7-8 minutes.
What is used for the sauce?: 60 g hare bones, 30 g glaze (reduced bouillon), 60 g butter, 1 dl meat stock, 1 1/2 dl red wine, a bouquet of bay leaf, thyme, and parsley, 3 button mushrooms, and 1 teaspoon red currant jelly.
Where does the recipe come from?: From Henriette Schonberg Erken's "Stor kokebok" (1914), page 312.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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