1058. RABBITS, A LA PERIGUEUX.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (3)
  1. Cut rabbits up, and fry them with a little butter of a light-brown colour.
  2. Pour off the grease.
  3. Add some Périgueux sauce (No. 23), four
Original Text
1058. RABBITS, A LA PERIGUEUX. Cut these up, and fry them with a little butter of a light-brown colour: pour off the grease, add some Périgueux sauce (No. 23), four
Notes
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