Babbit Fillets a la Friande

Ingredients

• fillets of a rabbit
• a little butter
• thin slices of bacon
• a slice or two of veal
• a sliced carrot
• about half a pint of good stock
• a tiny wooden skewer
• well dusted with pepper and salt
• well dusted with pepper and salt

Method

1. 1

   Toss rabbit fillets in butter until firm, then cool.

2. 2

   Lard and season fillets, rolling around a small onion.

3. 3

   Line a stew-pan with bacon, place fillets on top, cover with bacon, add veal, carrot, bouquet, and stock.

4. 4

   Braise gently for three hours.

5. 5

   Serve with fried croutons and reduced sauce.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 28. The excerpt below is the record exactly as published.

Babbit Fillets a la friande. — Prepare the fillets of a rabbit as described before, and toss them in a little butter till firm ; then strain off the butter and leave the fillets till cold, when they must be larded nicely, well dusted with pepper and salt on both sides, and each rolled round a small onion, fastening the ends with a tiny wooden skewer. Line the bottom of a stew-pan with thin slices of bacon, place the pre- pared fillets on this, covering each with another slice of bacon, add a slice or two of veal, a sliced carrot, a bouquet, and about half a pint of good stock

Cook this with the app: pantry check, scaling, and the assistant.