Fried Rabbit with Tartare Sauce
From Recherché entrées, 1907
Garnish with fried or fresh parsley, and optionally strips of fried bacon.
Presented as published in 1907. 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
As published
This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 75. The excerpt below is the record exactly as published.
Fried Rabbit with Tartars Sauce.) I young rabbit, i egg, 2 oz. butter, bread-crumbs, seasoning, frying fat, Tartare sauce
Cook this with the app: pantry check, scaling, and the assistant.