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Fillets of Rabbits à la Pompadour
From The thorough good cook, 1895
Serves 1
Keep fillets crisp for presentation.
Presented as published in 1895. 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
351Calories
39 gProtein
1 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories351 kcal
Protein39 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.6 g
Total Fat20 g
Saturated Fat6.4 g
Monounsaturated Fat7 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol615 mg
Sodium254 mg
Potassium537 mg
Calcium97 mg
Iron4.2 mg
Magnesium37 mg
Phosphorus510 mg
Zinc3.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B128.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.4 mg
Folate79 mcg
Choline441 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 158. The excerpt below is the record exactly as published.
Fillets of Rabbits d, la Pompadour. Take the fillets of four young rabbits : cut each fillet into two, lengthwise, and keep them as long as possible. ENTBEMETS. 283 Make a sauce d'attelets (see Hatelets sauce, p. 335), put the fillets into the sauce after havinfi^ dusted them over with salt and pepper. Let this preparation cool, without, however, getting cjuite cold, yet sutiiciently so to enable you to lay some round the fillets. Now, having dipped the fillets into crumbs of bread, break three eggs
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Cook this with the app: pantry check, scaling, and the assistant.