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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 317)~84% of the text changedremovedadded
1 stk kanin (filetene skjæres ut). Marinade: 1 dl del. salatolje (til marinaden). 2 ss spiseskeer eddik (til marinaden). 1 stk finhakket løk (finhakket). 1 stk nellik. nellik 1 stk laurbærblad. laurbærblad salt (etter smak). pepper (etter smak). 1,25 dl majones (ferdig rørt). 1¼ del. mayonnaise 1 ss spiseske hakkede sure agurker (hakket). 2 stk egg (sammenpisket til panering). 100 g kavring (knust, eller griljermel). 100 g smult (til steking; kan erstattes med nøytral olje eller smør). 1 bunt persille (til nystekt pynt). Skjær filetene smult. Fileterne skjæres ut av kaninen og legg dem kaninen, lægges i et litt dypt fat. Bland salatolje, eddik, finhakket løk, nellik, laurbærblad, salt og pepper og hell marinaden over. La kjøttet ligge minst fat, overheldes marinaden, ligger i denne mindst 1 time og vend det ofte.. Ta opp stykkene, tørk dem time, vendes ofte. Stykkerne lægges op, tørres godt, og vend dem først vendes i sammenpisket egg og deretter i knust kavring.. Stek filetene kavring og stekes pent brune i smult (eller olje/smør) til de er gjennomstekte.. Rør de hakkede sure agurkene inn i den ferdige majonesen og hell sausen i en sausebolle.. Legg kjøttet høyt opp på smult. Anrettes høit paa et varmt fat og pynt fat, pyntes med nystekt persille. Server tartarsausen Mayonnaisen er imidlertid laget færdig, irøres de hakkede agurker og serveres særskilt til. i sauseskaal.

Note on Modernised

Mål er modernisert (dl, ss). Smult kan erstattes av nøytral stekeolje eller smør. Kavring tilsvarer griljermel/knuste kavringer. Egg til panering er anslått til 1–2 stk, og persille til pynt er ført opp i ingredienslisten.

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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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