Rabbit à la Tartare

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 (10)
To serve
Instructions (5)
  1. Bone a rabbit and cut it into pieces.
  2. Let it marinate for six hours in parsley, mushrooms, a clove of garlic, chives, all chopped very fine, with pepper, salt, and the best salad oil.
  3. Dip each piece of rabbit in breadcrumbs.
  4. Broil the pieces, sprinkling them with the marinade.
  5. Serve Tartare sauce over it or with it.
Original Text
Rabbit à la Tartare. Bone a rabbit, cut it into pieces, and let it marinade for six hours in parsley, mushrooms, a clove of garlic, chives, all chopped very fine, with pepper, salt, and the best salad oil. Dip each piece of rabbit in breadcrumbs and broil, sprinkling the pieces with the marinade. Serve Tartare sauce over it or with it.
Notes
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