Rabbits en Gallentine

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 (7)
rabbits
forcemeat and garnishing
braising and serving
Instructions (8)
  1. Bone two rabbits and lay them flat.
  2. Place a little light forcemeat upon them.
  3. Add slips of lean ham, breast of fowl, and omelets of eggs (white and yellow, same as for garnishing).
  4. Roll the rabbits up tightly and sew them.
  5. Lard the top part with slips of fat bacon very neatly.
  6. Blanch and braise the rabbits.
  7. When ready to serve, glaize the larding.
  8. Serve with good cullis underneath.
Original Text
Rabbits en Gallentine for a Dish. Bone two rabbits, lay them flat, put a little light forcemeat upon them, and slips of lean ham, breast of fowl, and omlets of eggs white and yellow, the same as for garnishing. Roll the rabbits up tight and sew them, lard the top part with slips of fat bacon very neat, and blanch and braise them. When they are to be served up glaize the larding, and put good cullis under them.
Notes
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