Lapin au Père Douillet

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (14)
Instructions (13)
  1. Skin, wash, dry, and cut up a good rabbit into neat pieces.
  2. Lard these pieces with fat bacon rolled in quatre épices.
  3. Lay a slice of beef or ham into a pan with a carrot, turnip, two or three onions, and a good bouquet.
  4. Lay the larded rabbit on this.
  5. Season to taste with salt and pepper.
  6. Add equal parts of good stock and light French white wine to just cover it.
  7. Bring it all to the boil, then let it simmer gently till the rabbit is cooked.
  8. Cut a slice of bread from a loaf into four, removing all crust.
  9. Fry this in clarified dripping or butter till of a golden brown, then drain well.
  10. Dust with coralline pepper, and place it on a hot dish.
  11. Pile the joints of rabbit neatly on this.
  12. Pour over all the liquor in which they were cooked, carefully strained, skimmed, and reduced.
  13. Serve very hot.
Original Text · last edited 4 days ago
Lapin au Père Douillet.—Skin, wash, dry, and cut up a good rabbit into neat pieces, larding these with fat bacon rolled in quatre épices; lay a slice of beef or ham into a pan with a carrot, turnip, two or three onions, and a good bouquet; lay the larded rabbit on this, seasoning to taste with salt and pepper, and add ing equal parts of good stock and light French white wine to just cover it. Bring it all to the boil, then let it simmer gently till the rabbit is cooked; cut a slice of bread from a loaf into four, removing all crust, fry this in clarified dripping or butter till of a golden brown, then drain well, dust with coralline pepper, and place it on a hot dish; pile the joints of rabbit neatly on this, and pour over all the liquor in which they were cooked, carefully strained, skimmed, and reduced, and serve very hot.
Notes
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