How long should the soufflé cook?

It is cooked in a water bath for 3/4 hour (45 minutes) in a well-buttered soufflé mold. It is then turned out onto a dish, and brown sauce is poured around.

Why must the roux (butter sauce) be completely cold?

Because the egg yolks and the scraped meat must be mixed in without coagulating. Butter and flour are stirred together, thinned with 1/4 l milk, simmered 10 minutes and set aside until the roux is quite cold before the meat mixture is stirred in.

How is the rabbit meat handled?

You use 180 g raw, scraped rabbit meat. It is pounded fine, the egg yolks are stirred in, it is seasoned with salt and pepper, mixed gently with the white sauce and pressed through a fine sieve before the stiffly beaten egg white is folded in.

How many servings, and where does the recipe come from?

The recipe serves 4 and is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 319.

Rabbit soufflé

Rabbit soufflé from Erken's Stor kokebok 1914: a white sauce of 60 g butter, 60 g flour and 2.5 dl milk is cooled, mixed with 180 g finely pounded raw rabbit meat and 3 egg yolks, sieved, folded with stiffly beaten egg white and cooked in a water bath about 45 minutes. Served turned out with brown sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 319 (falt i det fri)

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About the dish

The recipe is in the chapter on poultry and game in Henriette Schønberg Erken's "Stor kokebok" (1914). The soufflé is a refined way to use up leftover rabbit meat, and is clearly inspired by French cuisine—something the French subtitle "soufflé de lapin" underscores.

How to make it

1
Make the roux
Stir butter and flour together in a saucepan, thin with the milk and let the mixture simmer gently for 10 minutes. Pour it out and let it become completely cold.
2
Prepare the meat
Pound or blend the scraped rabbit meat completely fine. Stir in the egg yolks and season with salt and pepper.
3
Mix
Mix the meat mixture gently with the cold white sauce and press the mass through a fine sieve.
4
Fold in the egg whites
Beat the egg whites stiff and fold them gently into the mass. Fill it into a well-buttered soufflé mold.
5
Cook in a water bath
Set the mold in a water bath and let the soufflé set for about 45 minutes (at about 160 °C (320 °F) in the oven or covered on the stovetop).
6
Serve
Turn the soufflé out onto a warm dish and pour brown sauce around it.

Changes from the original

Amounts are converted to modern measures (dl, grams), "hvetemel" kept as all-purpose flour, and water-bath cooking is described in modern oven terms. The steps are written out in modern language.

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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. 319) → 1949 (korrekturlest, s. 353)~39% av teksten endretfjernetlagt til

Kaninsoufflé. (Soufflé de lapin.) 180 gr. ~~raat,~~ rått, skrapet ~~kaninkjøt~~ kaninkjøtt 60 gr. smør 60 gr. hvetemel 3 egg ~~1/4~~ 3/4 l. melk salt pepper brun saus. Smør og mel røres sammen, ~~spædes~~ spedes med melken, ~~smaatrækker~~ småtrekker i 10 minutter, ~~heldes op~~ helles op, og ~~staar,~~ står til jevningen er ganske kold. Det skrapede ~~kjøt~~ kjøtt støtes fint, irøres ~~eggeblommerne,~~ eggeplommene, krydres og blandes ~~forsigtig~~ forsiktig med den hvite saus. Presses gjennem ~~haarsigt, tilsættes~~ hårsikt, tilsettes den stivvispede ~~eggehvite~~ eggekvite og ~~haves~~ has i en godt smurt souffléform. Kokes i ~~vandbad~~ vannbad i 3/4 time, ~~hvælves,~~ hvelves, og sausen ~~heldes~~ helles omkring.

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Frequently asked questions

How long should the soufflé cook?: It is cooked in a water bath for 3/4 hour (45 minutes) in a well-buttered soufflé mold. It is then turned out onto a dish, and brown sauce is poured around.
Why must the roux (butter sauce) be completely cold?: Because the egg yolks and the scraped meat must be mixed in without coagulating. Butter and flour are stirred together, thinned with 1/4 l milk, simmered 10 minutes and set aside until the roux is quite cold before the meat mixture is stirred in.
How is the rabbit meat handled?: You use 180 g raw, scraped rabbit meat. It is pounded fine, the egg yolks are stirred in, it is seasoned with salt and pepper, mixed gently with the white sauce and pressed through a fine sieve before the stiffly beaten egg white is folded in.
How many servings, and where does the recipe come from?: The recipe serves 4 and is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 319.

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