Fillets of Rabbit with Cucumber Sauce

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Cut two cucumbers into thin slices and soak them in vinegar, with pepper, salt, and a bayleaf, for two hours.
  2. Half roast the rabbit, take the skin off, and fillet it.
  3. Make a sauce of white stock.
  4. Put the pieces of rabbit into the sauce with the cucumber until it is quite done.
  5. Arrange the pieces of rabbit in a circle, put the cucumber in the middle, and pour the sauce over the fillets.
  6. Garnish with fried sippets.
Original Text
Fillets of Rabbit with Cucumber Sauce. Cut two cucumbers into thin slices and soak them in vinegar, with pepper, salt, and a bayleaf, for two hours, then half roast the rabbit, take the skin off, and fillet it. Make a sauce of white stock, and put the pieces of rabbit into it with the cucumber until it is quite done. Arrange the pieces of rabbit[Pg 62] in a circle, put the cucumber in the middle, and pour the sauce over the fillets. Fried sippets should garnish this dish.
Notes
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