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Boned Rabbit with Veal a la Perigord
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
524Calories
71 gProtein
0 gCarbs
24 gFat
Full nutrition (28 nutrients)
Calories524 kcal
Protein71 g
Carbohydrates0 g
Fiber0 g
Total Fat24 g
Saturated Fat9.9 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat1.9 g
Cholesterol293 mg
Sodium289 mg
Potassium1154 mg
Calcium54 mg
Iron3.2 mg
Magnesium86 mg
Phosphorus744 mg
Zinc11 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin B61.5 mg
Vitamin B126.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)27 mg
Folate46 mcg
Water266 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 364. The excerpt below is the record exactly as published.
Boned Rabbit with Veal, a la Perigord Lapin desosse au Veau, a la Perigord Skin, clean, and wash the rabbit well; cut the head and feet off; open in front; remove the bones; spread the rabbit out on the table in a large sheet, beat it with a rolling pin so that it is flat and of even thickness. Make a mousse of veal [see recipe: Roast Stuffed Rabbit a la Europeenne], spread the mousse over the rabbit and roll from side to side. Then put in a frying pan with some bacon, butter, carrots, onions, pepper, and salt
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