Rabbits, white fricassee of. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
Instructions (7)
  1. Beat the yolks of five eggs and a pint of cream together.
  2. Put two ounces of butter into the cream.
  3. Cook until the rabbits are tender.
  4. Put this liquor to the rabbits.
  5. Keep tossing them over the fire till they become thickened.
  6. Squeeze in a lemon.
  7. Add truffles, mushrooms, morels, artichoke bottoms, pallets, cocks-combs, forcemeat balls, or any of these.
Original Text
Rabbits, white fricassee of. No. 2. Take the yolks of five eggs and a pint of cream; beat them together, and put two ounces of butter into the cream, until the rabbits are tender. Put in this liquor to the rabbits, and keep tossing them over the fire till they become thickened, and then squeeze in a lemon; add truffles, mushrooms, morels, artichoke bottoms, pallets, cocks-combs, forcemeat balls, or any of these. [173]
Notes
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