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Rabbit with tartar sauce (lapin à la tartare)

Erken's "lapin à la tartare" (1914): rabbit fillets marinate in oil, vinegar, onion, clove and bay, are breaded in egg and rusk crumbs, fried brown in lard and served with fresh-fried parsley and a tartar sauce of mayonnaise with chopped pickled cucumbers.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 317 (falt i det fri)

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About the dish

A finer, French-inspired rabbit dish from the chapter on poultry and game in "Stor kokebok" (1914). Erken uses the French name "lapin à la tartare" and serves breaded, marinated fillets with homemade tartar sauce.

How to make it

  1. 1

    Marinate the fillets

    Cut the fillets out of the rabbit and place them in a slightly deep dish. Mix salad oil, vinegar, finely chopped onion, clove, bay leaf, salt and pepper and pour the marinade over. Let the meat sit at least 1 hour and turn it often.

  2. 2

    Bread

    Take out the pieces, dry them well, and dredge them first in beaten egg and then in crushed rusk crumbs.

  3. 3

    Fry

    Fry the fillets nicely brown in lard (or oil/butter) until they are cooked through.

  4. 4

    Mix the tartar sauce

    Stir the chopped pickled cucumbers into the ready-made mayonnaise and pour the sauce into a sauceboat.

  5. 5

    Arrange

    Pile the meat high on a warm dish and garnish with fresh-fried parsley. Serve the tartar sauce separately.

Changes from the original

Measurements are modernized (dl, tbsp). Lard can be replaced with neutral frying oil or butter. "Kavring" corresponds to breadcrumbs/crushed rusks. Egg for breading is estimated at 1–2 pcs, and parsley for garnish is listed in the ingredient list.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 317) → 1949 (korrekturlest, s. 350)~44% av teksten endretfjernetlagt til
1 1/4 kanin Marinade: 1 del. 1/2 dl. salatolje 2 spiseskeer spiseskjeer eddik 1 1/4 finhakket løk 1 1/4 nellik 1 1/2 laurbærblad salt pepper 1¼ del. mayonnaise Saus: 1 spiseske 1/2 dl. majones egg kavring smult 1 spiseskje hakkede sure agurker egg kavring smult. Fileterne Filetene skjæres ut av kaninen, lægges legges i et litt dypt fat, overheldes overhelles marinaden, ligger i denne mindst minst 1 time, vendes ofte. Stykkerne lægges Stykkene legges op, tørres tørkes godt, vendes i egg og kavring og stekes pent brune i smult. Anrettes høit paa på et varmt fat, pyntes med nystekt persille. Mayonnaisen Majonesen er imidlertid laget færdig, ferdig, irøres de hakkede agurker og serveres særskilt i sauseskaal. sauseskål.

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Frequently asked questions

Which parts of the rabbit are used?
The fillets are cut out of the rabbit. The rest of the rabbit can be used for stock or soup, for example.
How long must the meat sit in the marinade?
At least 1 hour in the marinade of salad oil, vinegar, finely chopped onion, clove, bay leaf, salt and pepper. Turn the pieces often.
How is the tartar sauce made?
It is essentially a mayonnaise: about 1¼ dl mayonnaise mixed with 1 tablespoon chopped pickled cucumbers. Serve separately in a sauceboat.
How are the fillets fried?
After marinating, the pieces are dried well, dredged in egg and rusk crumbs and fried nicely brown in lard. Arranged high on a warm dish and garnished with fresh-fried parsley.

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