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Rabbit à la française

Rabbit à la française from Erken's Stor kokebok (1914): rabbit pieces are browned in salad oil, dusted with flour, thinned with stock and white wine, cooked about 1 hour with a bouquet garni, and finished with sliced mushrooms and peeled tomatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 318 (falt i det fri)

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About the dish

One of several rabbit recipes in the chapter on poultry and game in «Stor kokebok» (1914). Erken consistently gives the French names alongside the Norwegian ones, a sign of the standing of French cuisine in Norwegian bourgeois cooking.

How to make it

  1. 1

    Brown the rabbit

    Cut the cleaned rabbit into suitable pieces. Heat the oil in a wide pot, put in the meat pieces and set the pot over the heat.

  2. 2

    Dust with flour

    When the meat is lightly browned, dust the flour over it and thin with the stock.

  3. 3

    Season and cook

    Season with salt, pepper and nutmeg, add the bouquet garni and pour in the white wine. Let it cook under a lid until the meat is tender, about 1 hour.

  4. 4

    Tomatoes and mushroom

    5 minutes before plating, add the sliced mushrooms and the peeled tomatoes.

  5. 5

    Plating

    Take out the bouquet garni and arrange the rabbit with the sauce in a fairly deep dish.

Changes from the original

Measurements modernized: «del.» interpreted as deciliter, ¼ l stock kept. «Champignons» written as mushroom, «flaadde tomater» as peeled (skinless) tomatoes. The bouquet garni is explained as an herb bundle. The method has been divided into numbered steps.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 318) → Modernised~75% of the text changedremovedadded
1 stk kanin (renset og delt i stykker). 2 del. salatolje dl salatolje. 30 gr. hvetemel 1/4 l. g hvetemel. 2,5 dl kraft (¼ liter). salt (etter smak). pepper (etter smak). muskat (etter smak). 1 stk suppevisk (urtebukett). 1 del. hvit vin dl hvitvin. 4 stk tomater (flådde). 10 champignons Den stk sjampinjonger (i skiver). Del den rensede kanin deles op kaninen i passende stykker, disse lægges stykker. Varm oljen i den varme olje en vid gryte, legg inn kjøttstykkene og sættes sett gryten over varmen. Naar varmen.. Når kjøttet er let lett brunet, drysses dryss melet paa, ispædes kraften, krydres, suppevisk over og vin tilsættes; koker, spe med kraften.. Krydre med salt, pepper og muskat, legg inn suppevisken og hell i hvitvinen. La det koke under lokk til kjøttet er mørt, ca. 1 time. time.. 5 minutter før anretningen tilsættes skiver av champignons legger du i sjampinjongskivene og flaadde tomater. Suppevisken tages op, de flådde tomatene.. Ta opp suppevisken og anrett kaninen anrettes med sausen i et litt dypt fat.

Note on Modernised

Mål modernisert: «del.» tolket som desiliter, ¼ l kraft beholdt. «Champignons» skrevet som sjampinjong, «flaadde tomater» som flådde (skinnfrie) tomater. Suppevisk forklart som urtebukett. Fremgangsmåten delt i nummererte trinn.

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Frequently asked questions

How long should the rabbit cook?
The rabbit pieces are lightly browned in the oil and then cooked in stock and wine until the meat is tender, about 1 hour. The total time with preparation is about 90 minutes.
When should the tomatoes and mushrooms be added?
Only 5 minutes before plating. The mushrooms are sliced and the tomatoes peeled before they are added to the pot, so they do not cook to pieces.
What is a bouquet garni, and what do I do with it?
A bouquet garni is a bunch of soup/seasoning herbs cooked in for flavor. It is taken out of the pot before the rabbit is arranged in a fairly deep dish.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» (1914), page 318. The dish serves 4.

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