1061. BLANQUETTE OF RABBITS, A L'ECARLATE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
Instructions (6)
  1. Fillet three rabbits, cut off the hindquarters, place them upon an iron skewer.
  2. Lay this upon a large sheet of thickly-buttered paper, season with pepper and salt, and strew upon it some thinly-sliced carrot, an onion, parsley, thyme, and bay-leaf.
  3. Wrap the paper round them, and then tie the skewer upon it, spit and roast them before the fire for about twenty minutes.
  4. Take them up on a dish, and leave them in the paper till they have become cold.
  5. The meat must next be peeled off, cut into small dice, and made up into croquettes (No. 1026).
  6. Turn the fillets, and place them in a saucepan with a little clarified butter, pepper and salt, and simmer them in the oven or over a slow fire for about ten minutes, without allowing them to
Original Text
1061. BLANQUETTE OF RABBITS, A L'ECARLATE. Fillet three rabbits, cut off the hindquarters, place them upon an iron skewer; lay this upon a large sheet of thickly-buttered paper, season with pepper and salt, and strew upon it some thinly-sliced carrot, an onion, parsley, thyme, and bay-leaf; wrap the paper round them, and then tie the skewer upon it, spit and roast them before the fire for about twenty minutes; then take them up on a dish, and leave them in the paper till they have become cold; the meat must next be peeled off, cut into small dice, and made up into croquettes (No. 1026). Turn the fillets, and place them in a saucepan with a little clarified butter, pepper and salt, and simmer them in the oven or over a slow fire for about ten minutes, without allowing them to
Notes
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