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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 319) → Modernised~86% of the text changedremovedadded

180 ~~gr. raat,~~ g rått, skrapet ~~kaninkjøt~~ kaninkjøtt (finhakket/skrapet fra beinet). 60 ~~gr. smør~~ g smør. 60 ~~gr. hvetemel~~ g hvetemel. 3 stk egg ~~1/4 l. melk~~ (deles i plomme og hvite). 2,5 dl melk. salt (etter smak). pepper (etter smak). brun ~~saus. Smør~~ saus (til servering). Rør smør og mel ~~røres sammen, spædes~~ sammen i en kjele, spe med ~~melken, smaatrækker~~ melken og la blandingen småtrekke i 10 ~~minutter, heldes op~~ minutter. Hell den opp og ~~staar, til jevningen er ganske kold. Det~~ la den bli helt kald.. Støt eller kjør det skrapede ~~kjøt støtes fint, irøres eggeblommerne, krydres~~ kaninkjøttet helt fint. Rør inn eggeplommene og ~~blandes forsigtig~~ krydre med salt og pepper.. Bland kjøttblandingen forsiktig med den kalde hvite ~~saus. Presses gjennem haarsigt, tilsættes den stivvispede eggehvite~~ sausen og ~~haves~~ press massen gjennom en fin sil.. Stivvisp eggehvitene og vend dem forsiktig inn i massen. Fyll den i en godt smurt ~~souffléform. Kokes~~ suffléform.. Sett formen i ~~vandbad~~ vannbad og la suffléen stivne i ~~3/4 time, hvælves,~~ cirka 45 minutter (ved ca. 160 °C i ovn eller under lokk på platen).. Hvelv suffléen ut på et varmt fat og ~~sausen heldes omkring.~~ hell brun saus rundt.

Note on Modernised

Mengder er omregnet til moderne mål (dl, gram), «hvetemel» beholdt som hvetemel, og vannbadskoking er beskrevet i moderne ovnsuttrykk. Trinnene er skrevet ut i moderne språk.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!