Matelote of Rabbits

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

a gill of water ↝ Water, tap [Tap water]
half a pint of good benshamelle
a few whole boiled cocks combs
pickle cucumbers ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
ham ↝ Ham [Cold cuts and cured meats]
tongue ↝ Tongue [Liver and organ meats]
omlets of eggs (the same as for garnishing) cut into small squares ↝ Egg, whole, raw [Eggs and omelets]
a few stewed button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]

Instructions (7)

Cut the rabbits into pieces.
Blanch and wash the rabbit pieces.
Put the rabbit pieces into a stewpan with a gill of water.
Cover the stewpan closely and preserve them as white as possible.
When the rabbit pieces are nearly done and the liquor is almost reduced (it should not be of any colour), add half a pint of good benshamelle, a few whole boiled cocks combs, pickle cucumbers, ham, tongue, omlets of eggs (cut into small squares, the same as for garnishing), and a few stewed button mushrooms.
Stew them together for ten minutes.
Serve the matelote up directly.

Original Text

Matelote of Rabbits.

Cut them into pieces and blanch and wash them; then put them into a stewpan with a gill of water, cover close and[138] preserve them as white as possible. When they are nearly done and the liquor almost reduced, which should not be of any colour, add half a pint of good benshamelle, a few whole boiled cocks combs, pickle cucumbers, ham, tongue, omlets of eggs (the same as for garnishing) cut into small squares, and a few stewed button mushrooms. Stew them together for ten minutes, and serve the matelote up directly.

Notes

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