Boudins of Rabbit à la Reine

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 (5)
for serving
Instructions (6)
  1. Cut the meat from a young very fine rabbit.
  2. Put the meat into some reduced Béchamel sauce.
  3. When cold, roll it into large boudins the shape of sausages.
  4. Coat the boudins with egg and breadcrumb.
  5. Fry the boudins.
  6. Serve the boudins under them velouté sauce.
Original Text
Boudins of Rabbit à la Reine. Cut the meat from a young very fine rabbit, which put into some reduced Béchamel sauce. When cold, roll it into large boudins the shape of sausages, egg and breadcrumb, and fry. Serve under them velouté sauce.
Notes
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