Fillets of Rabbit à la Carnot

Ingredients

• 1 rabbit
• Cold water
• 2 or 3 onions
• A bunch of herbs
• 2 or 3 cloves
• 1 doz. peppercorns
• 1 tea-sp. salt
• 1 oz. butter
• 1 oz. flour
• i pt. liquor from rabbit
• 1 oz. Parmesan cheese
• Juice of | lemon
• J gill cream
• 2 or 3 chillies

Method

1. 1

   Cut the legs from the rabbit and reserve for another dish.

2. 2

   Remove the fillets and cut into neat pieces.

3. 3

   Boil the bones with salt and water, skimming well.

4. 4

   Add onions, cloves, peppercorns, and herbs.

5. 5

   Place the fillets on top, cover, and stew until tender.

6. 6

   For the sauce, melt butter, add flour, and mix until smooth.

7. 7

   Pour in the liquor, stir until boiling, then add cheese, pepper, salt, and cream.

8. 8

   Cook for 10-15 minutes, strain, and return to the pan with rabbit pieces and chillies.

9. 9

   Serve with sauce over the rabbit.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 472. The excerpt below is the record exactly as published.

Fillets of Rabbit & la Carnot (Filets de Lapin it la Carnot) 1 rabbit. Cold water. 2 or 3 onions. A bunch of herbs. 2 or 3 cloves. \ doz. peppercorns. 1 tea-sp. salt. 1 oz. butter. 1 oz. flour. i pt. liquor from rabbit. 1 oz. Parmesan cheese. Juice of | lemon. J gill cream. 2 or 3 chillies

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