Boudin of Rabbit à la Richelieu

Ingredients

• Cut all the meat off a rabbit
• stir into some baked potatoes, which have been mashed
• Make some forcemeat with breasts of chicken, pickled tongue, truffles, and thin German sauce

Method

1. 1

   Roll into the shape of a pudding, cover with a thick layer of the pounded rabbit, and lay in a stew-pan on a buttered drainer, poach it in hot stock, be careful not to let it boil; when done, drain and leave until cold; egg and bread-crumb, broil over hot cinders; when a good colour, dish up, and cover with either brown or white Italian sauce, or better still with perigueux sauce.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 81. The excerpt below is the record exactly as published.

Boudin of rabbit à la Richelieu, Quartier d'agneau rôti. KRoast forequarter of lamb. Navets à la demi-glace. Glazed turnips. Compote d’abricots verts. Compote of green apricots. Stewed barbel. Scale, clean out a barbel, boil in red wine,-and season with salt, black pepper, a large lump of butter, a bouquet of mixed herbs, and two heads of cloves ; when done, dish up! the barbel, thicken the sauce with a little flour and butter, pass through a tammy, and pour over the fish. Boudin of rabbit à la Richelieu. Cut all the meat off a rabbit, pound, pass through a tammy, and stir into some baked potatoes, which have been mashed ; season with salt, pepper, and a little chopped fried onion, and pound well together. Make some forcemeat with breasts of chicken, pickled tongue, truffles, and thin German sauce

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