Rabbit Creams. No. I. Fried.

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 (10)
For serving
Instructions (9)
  1. Pound the white part of two rabbits or 2 chickens and put through a fine sieve.
  2. Squeeze one-third of the weight in butter in a cloth till dry.
  3. Pound the sieved rabbit/chicken meat with the butter, pepper, salt, and nutmeg.
  4. Whip 1/2 pt. of cream stiff and mix it in well.
  5. Put the mixture through a biscuit forcer into a slightly-greased sauté pan.
  6. Cover with boiling stock and cook gently for about 15 to 20 minutes.
  7. Turn when they rise once, take out, and drain.
  8. Dip into beaten egg, then roll in bread-crumbs, and fry to a light color.
  9. Serve with “Tomato Sauce, No. 2, for Rabbit Creams.”
Original Text
Rabbit Creams. No. I. Fried. Two rabbits or 2 chickens, the white part only, pounded and put through a fine sieve, one-third of the weight in butter squeezed in a cloth till dry, all pounded together with pepper, salt, and nutmeg. Whip stiff ½ pt. of cream, and mix in well. Put through a biscuit forcer into a slightly-greased sauté pan, cover with boiling stock, and cook gently about 15 or 20 minutes.Turn when they risc once, take out, and drain. Dip into egg beaten when roll in bread-crumbs, and fry a light color. Serve with “Tomato Sauce, No. 2, for Rabbit Creams,” see Sauces for Poultry and Game.
Notes
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