How long should the rabbit cook?

The rabbit pieces are cooked in milk and stock for about 1 hour, together with the cleaned roots. Skim before adding the vegetables.

How do I make the white sauce?

Stir together 40 g butter and 30 g all-purpose flour, thin with the strained, skimmed cooking stock to a suitably smooth sauce. Season with lemon juice and salt, and add 2 egg yolks at the very end—right before serving, so the sauce does not separate.

Can I use other vegetables?

Yes, the recipe notes that the fricassee can also be made with peas, cauliflower and asparagus in addition to carrots, onion and bouquet garni.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 318—a classic blanquette that serves 4.

Rabbit in white sauce (blanquette)

Rabbit in white sauce (blanquette) from Erken 1914: rabbit pieces are cooked in milk and stock with root vegetables, onion, pork and a bouquet garni for about 1 hour; the sauce is made from butter and flour thinned with the stock, seasoned with lemon juice and thickened with egg yolks.

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

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About the dish

A classic blanquette preparation adapted to rabbit. Erken notes that the fricassee can also be varied with peas, cauliflower and asparagus—a typical spring and summer version.

How to make it

1
Prepare the rabbit
Skin the rabbit, open it up and wash it well, and cut it into suitable pieces.
2
Cook the meat
Place the meat pieces in a pot with the milk and stock together with the onion, pork and bouquet garni. Bring to a boil and skim well.
3
Add the roots
Add the cleaned carrots and let everything cook for about 1 hour until the meat is tender.
4
Make the sauce
Stir butter and flour together and thin with the strained, skimmed stock to a suitably smooth sauce. Season to taste with lemon juice and salt.
5
Thicken and serve
Stir in the egg yolks just before serving, without letting the sauce boil. Place the meat on a slightly deep dish and pour the sauce over. The fricassee can also be made with peas, cauliflower and asparagus.

Changes from the original

Measurements modernized: "del." interpreted as deciliters. "Eggeblommer" written as "eggeplommer," "citronsaft" as "sitronsaft." Bouquet garni explained as a bundle of soup herbs. The method is divided into numbered steps; pork and onion appear in the ingredient list and are added to the cooking as the recipe's context requires.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 318) → 1949 (korrekturlest, s. 351)~37% av teksten endretfjernetlagt til

(Lapin en blanquette.) 1 kanin 3 gulerøtter 1 suppevisk 1 løk 60 gr. flesk 40 gr. smør 30 gr. hvetemel 2 ~~eggeblommer citronsaft~~ eggeplommer sitronsaft salt ~~3 à 4~~ 3½ del. kraft 4 3½ del. melk Kaninen ~~flaaes, aapnes,~~ flåes, åpnes, vaskes, skjæres op i passende stykker og ~~sættes~~ settes over ~~ilden~~ varmen med melken og kraften, bringes til kokepunktet, skummes, ~~tilsættes~~ tilsettes de rensede røtter og kokes ca. 1 i time. Smør og mel røres sammen, ~~spædes~~ spes med den ~~silede,~~ silte, skummede kraft til en passe jevn saus, krydres med ~~citronsaft~~ sitronsaft og salt. Jevnes med ~~eggeblommerne~~ eggeplommene like før anretningen. Kjøttet ~~lægges~~ legges op ~~paa~~ på et litt dypt fat, sausen ~~heldes~~ helles over. ~~Frikasseen~~ Frikasséen kan ~~ogsaa~~ også tillages med erter, ~~blomkaal~~ blomkål og ~~asparges.~~ asparges eller champignons.

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Frequently asked questions

How long should the rabbit cook?: The rabbit pieces are cooked in milk and stock for about 1 hour, together with the cleaned roots. Skim before adding the vegetables.
How do I make the white sauce?: Stir together 40 g butter and 30 g all-purpose flour, thin with the strained, skimmed cooking stock to a suitably smooth sauce. Season with lemon juice and salt, and add 2 egg yolks at the very end—right before serving, so the sauce does not separate.
Can I use other vegetables?: Yes, the recipe notes that the fricassee can also be made with peas, cauliflower and asparagus in addition to carrots, onion and bouquet garni.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 318—a classic blanquette that serves 4.

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