Fillets of Rabbit with Cucumber Sauce

Ingredients

• two cucumbers
• vinegar
• pepper
• salt
• a bayleaf
• the rabbit
• white stock
• fried sippets

Method

1. 1

   Slice cucumbers and soak in vinegar with pepper, salt, and bay leaf for two hours.

2. 2

   Roast rabbit, remove skin, and fillet.

3. 3

   Make a sauce with white stock, add rabbit and cucumber until done.

4. 4

   Arrange rabbit in a circle, place cucumber in the middle, and pour sauce over fillets.

5. 5

   Garnish with fried sippets.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.

Fillets of Rabbit with Cucumber Sauce. Cut two cucumbers into thin slices and soak them in vinegar, with pepper, salt, and a bayleaf, for two hours, then half roast the rabbit, take the skin off, and fillet it. Make a sauce of white stock, and put the pieces of rabbit into it with the cucumber until it is quite done. Arrange the pieces of rabbit 62 DRESSED GAME AND in a circle, put the cucumber in the middle, and pour the sauce over the fillets. Fried sippets

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