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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 312) → Modernised~85% of the text changedremovedadded
2 stk harer salt pepper (filetene fra ryggen). 1 ts salt. 0,5 ts nykvernet pepper. 100 g smør trøfler franskbrød (til klarning og steking). 1 stk trøffel (i skiver, kan erstattes med trøffelolje eller sjampinjong). 6 skiver loff (samme størrelse som filetskivene, halvt så tykke). 0,5 dl madeira. Haren flaaes, aapnes, vaskes, tørres, 0,5 dl innkokt kjøttkraft (glassur). Flå og fileterne utskjæres. Disse skjæres op rens haren, vask og tørk den godt, og skjær ut filetene fra ryggen.. Skjær filetene i fingertykke skiver, krydres skiver. Krydre med salt og ristes hurtig pepper.. Klarne smøret. Stek filetskivene raskt brune i avklaret smør. Brødskiver det klarnede smøret, så de er rosa inni. Hold dem varme.. Skjær loffskiver i samme størrelse som fileterne, filetskivene, men halvt saa så tykke, stekes let lysebrune og stek dem lyst brune i smeltet smør. Paa smør.. Damp trøffelskivene i litt madeira helt til slutt.. Legg en filetskive på hver brødskive lægges et stykke filet, og op paa fileten lægges trøffelskiver, dampet i sidste øieblik i litt madeira. Panden skylles trøffelskiver oppå. Skyll pannen med den madeira, trøflerne madeiraen trøffelen har kokt i, tilsættes tilsett litt glassur, d. v. s. indkokt buljong, innkokt kraft og litt smør, hvorefter og hell sausen heldes over fileterne. filetene.

Note on Modernised

Mengder er anslått der originalen bare oppgir «smør», «trøfler» osv. Avklaret smør er beholdt, men klarnet smør kan erstattes av smør + nøytral olje. Glassur er forklart som sterkt innkokt kraft (kjøttfond).

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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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