Rabbit Creams. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for moulds
Instructions (5)
  1. Mix the pounded rabbit and Béchamel sauce on ice or in a cool place, flavouring with nutmeg, pepper, and salt.
  2. 2 hours before dinner, gradually mix in the cream, drop by drop, as for Mayonnaise Sauce.
  3. Test a little of the mixture in boiling water; if too hard, add more cream.
  4. Butter small dariole moulds and fill with the creamed forcemeat.
  5. Steam the moulds in a sauté pan for 10 minutes; placing the pan in the oven works best.
Original Text
Rabbit Creams. No. 2. (J. E. 1895.) The proportion is a tablespoonful of pounded rabbit to a dessertspoonful of good Béchamel sauce (see Sauces for Poultry and Game) well-mixed on ice or in a coola place, flavoured with a grate of nutmeg, and a little pepper and salt. 2 hours before dinner mix in very gradually a teacupful of cream, drop by drop, as for Mayonnaise Sauce. Test a little of the mixture in boiling water, if too hard, add more cream. Butter small dariole moulds, and put in the creamed forcemeat. Steam them in a sauté pan, 10 minutes, putting the pan in the oven answers best.
Notes
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