Fried Leveret a la Bretonne

Ingredients

• the back and legs of a Leveret
• a little rasped bacon
• Sprinkle with salt
• and pepper
• one onion chopped fine
• a bunch of sweet herbs
• 1 wineglassful of white wine
• a little glaze

Method

1. 1

   Cut the back and legs of a Leveret into middling-sized pieces, removing as much of the bony part as possible.

2. 2

   Put them in a frying-pan with melted bacon over a moderate fire, and fry them.

3. 3

   Sprinkle with salt and pepper, add chopped onion and sweet herbs.

4. 4

   When the meat is done, drain off the fat, add white wine, place the pan on the fire, and reduce the liquor.

5. 5

   Pour over glaze and roll the meat in it.

6. 6

   Serve on a dish covered with a mince of onions thickened with brown sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 85. The excerpt below is the record exactly as published.

Fried Leveret a la Bretonne. — Cut the back and legs of a Leveret into middling-sized pieces, removing as much of the bony part as possible, put them in a frying-pan with a little rasped bacon melted over a moderate fire, and fry them. Sprinkle with salt and pepper, add one onion chopped fine, and a bunch of sweet herbs. When the meat is done, drain off the fat, add 1 wineglassful of white wine, place the pan again on the fire, and as soon as the liquor is reduced pour over a little glaze

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