CREAM OF RABBIT. [26]

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
Instructions (6)
  1. Take the fillets of the back of two rabbits; scrape and pound in a mortar with one ounce of butter, the yolks of two eggs.
  2. Soak two slices of bread in sweet milk, press the milk out and pound in the mortar.
  3. Pass the mixture through a wire and hair sieve.
  4. Switch a glass of cream and the white of the two eggs, and add to the pounded rabbit.
  5. Steam in timbale moulds, covered with white paper for fifteen minutes.
  6. Serve with a cream sauce, and fill the centre with a few whole tomatoes, stewed in a glass of water, with a half-ounce of butter; pepper and salt.
Original Text
CREAM OF RABBIT. Take the fillets of the back of two rabbits; scrape and pound in a mortar with one ounce of butter, the yolks of two eggs; soak two slices of bread in sweet milk, press the milk out and pound in the mortar; pass through a wire and hair sieve. Switch a glass of cream and the white of the two eggs, and add to the pounded rabbit. Steam in timbale moulds, covered with white paper for fifteen minutes. Serve with a cream sauce, and fill the centre with a few whole tomatoes, stewed in a glass of water, with a half-ounce of butter; pepper and salt. [26]
Notes
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