Rabbit Cutlets. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Fillet 2 uncooled rabbits and pound the meat, flavour with nutmeg and lemon-thyme and pass through a fine wire sieve.
  2. Add a dessertspoonful of Béchamel Sauce (see Sauces for Poultry and Game), if which should be mixed 3/4 hour in a plain mould.
  3. Let it get cold.
  4. Then cut it into small cutlet shapes, and egg, crumb and fry them in lard.
  5. Use any sauce with them.
  6. Two truffles chopped fine improve this dish.
Original Text
Rabbit Cutlets. No. 2. Fillet 2 uncooled rabbits and pound the meat, flavour with nutmeg and lemon-thyme and pass through a fine wire sieve. Add a dessertspoonful of Béchamel Sauce (see Sauces for Poultry and Game), if which should be mixed ¾ hour in a plain mould. Let it get cold. Then cut it into small cutlet shapes, and egg, crumb and fry them in lard. Use any sauce with them. Two truffles chopped fine improve this dish.
Notes
—