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Rabbit quenelles

Erken's rabbit quenelles (1914): finely pounded rabbit meat mixed with a bread panade, butter, egg yolks and cream, pressed through a fine sieve, formed into small quenelles and poached in meat stock. Used as an entremet or as a garnish for eggs in tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 441 (falt i det fri)

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About the dish

The rabbit quenelles belong to Erken's finer entremets and are mentioned on the same page as a garnish for eggs in tomato sauce—"the rabbit quenelles may be omitted," she writes. The panade (bread dough) is a classic French technique that gives the quenelles a light, smooth consistency.

How to make it

  1. 1

    Scrape the meat

    Scrape the rabbit meat free of sinews and pound it well in a mortar (or blend it fine in a food processor).

  2. 2

    Make the panade

    Soak 125 g crustless white bread in 2 dl water for 15 minutes. Squeeze the bread dry and put it in a pot with 60 g butter, 1 egg yolk and salt. Stir vigorously over the heat until the mass pulls away from the pot.

  3. 3

    Pound together

    Let the panade cool. Pound it alone for 5 minutes, then together with the rest of the butter and the scraped meat, and finally with the egg yolk and the cream. Season to taste with salt.

  4. 4

    Sieve the forcemeat

    Pound for a final 10 minutes and press the forcemeat through a fine sieve so it becomes completely smooth.

  5. 5

    Form and poach

    Form small quenelles with two spoons and poach them tender in lightly salted meat stock, about 5–8 minutes. The quenelles are used as an entremet or garnish.

Changes from the original

Amounts are converted to modern units (deciliters, grams). The amount of cream was missing from the original's ingredient list (only "del. cream") and is set to 1 dl. Pounding in a mortar can today be replaced by a food processor; the butter is split into panade butter (60 g) and the rest stirred in afterward.

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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. 441) → 1949 (korrekturlest, s. 499)~30% av teksten endretfjernetlagt til
250 gr. skrapet kaninkjøt kaninkjøtt 125 gr. brød eller melpanade 125 gr. smør 2 eggeblommer 1 eggeplommer 3/4 del. fløte salt. Kjøttet skrapes og støtes. 125 gr. franskbrød uten skorpe bløtes i 2 del. vand ¼ vann 1/2 time, trykkes tørt og tilsættes tilsettes 60 gr. smør, 1 eggeblomme eggeplomme og salt efter smak; røres sterkt over varmen, varmen til det slipper gryten. Naar Når panaden er kold, støtes den alene i 5 minutter, derefter med smørret, smøret, det skrapede kjøt kjøtt og tilsidst tilsist med eggeblommerne eggeplommene og fløten, salt efter smak. Støtes tilsidst tilsist i 10 minutter, presses gjennem haarsigt hårsikt og lages op til smaa små boller, som kokes i kraft. Til 4 personer.

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Frequently asked questions

What is a panade, and how do I make it?
The panade is the binder in the quenelles. Soak 125 g crustless white bread in 2 dl water for about 15 minutes, squeeze it dry, add 60 g butter, 1 egg yolk and salt, and stir vigorously over the heat until the mass pulls away from the pot. Cool before further use.
How long should the mixture be pounded?
The cooled panade is pounded first alone for 5 minutes, then with butter, the scraped rabbit meat and finally the egg yolks and the cream. Finally everything is pounded for 10 minutes and pressed through a fine sieve.
How are the quenelles poached?
The mixture is formed into small quenelles that are poached in stock. Total prep and cooking time is about 1.5 hours for 4 servings.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 441, in the chapter on salads, omelets and entremets.

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