Fillets of Rabbit with Chestnut Puree

Ingredients

• 1 young rabbit
• 2 table-sps. salad oil
• | gill good vinegar
• 1 small carrot
• 1 small onion
• 1 bay-leaf
• A sprig of thyme
• 3 or 4 peppercorns
• Pepper
• Salt
• A little butter
• 1 glass red wine
• 2 or 3 table-sps. brown sauce
• Puree of chestnuts

Method

1. 1

   Remove the flesh from the back of the rabbit and cut it into small pieces.

2. 2

   Flatten the fillets slightly and put them in a deep dish.

3. 3

   Sprinkle with oil and add carrot, onion, peppercorns, bay-leaf, and thyme.

4. 4

   Heat the vinegar and pour it over the fillets, cover and set aside until cold.

5. 5

   Prepare a puree of chestnuts, adding sugar, stock, and butter.

6. 6

   Before serving, dry the rabbit pieces, fry in butter until browned, and serve with the chestnut puree and sauce made from the cooking liquid.

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 with Chestnut Puree (Filets de Lapereau aux Marrons) 1 young rabbit. Marinade. 2 table-sps. salad oil. | gill good vinegar. 1 small carrot. 1 small onion. 1 bay-leaf. A sprig of thyme. 3 or 4 peppercorns. Pepper. Salt. A little butter. 1 glass red wine. 2 or 3 table-sps. brown sauce. Puree of chestnuts

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