Gateau of Rabbit (Gâteau de Lapin)

Ingredients

• 1 tender rabbit
• 1 pt. water
• J lb. sausage meat
• 2 or 3 hard-boiled eggs
• 1 table-sp. chopped parsley
• I tea-sp. chopped thyme
• Grated rind of I lemon
• £ oz gelatine
• Seasoning

Method

1. 1

   Wash the rabbit carefully and dry it.

2. 2

   Cut the flesh into small pieces, removing it from the bones.

3. 3

   Simmer the bones in water with a little salt for 1 hour until reduced by half.

4. 4

   Strain, dissolve gelatine in the stock, and use as stock for the gateau.

5. 5

   Cook the rabbit liver in the stock, chop finely, and mix with parsley, thyme, and lemon rind.

6. 6

   Hard boil the eggs and slice.

7. 7

   In a mould, layer hard-boiled egg, rabbit, seasoning, sausage meat, and stock.

8. 8

   Bake in a moderate oven for at least 1 hour.

9. 9

   Cool, turn out, and garnish with parsley and tomato.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 473. The excerpt below is the record exactly as published.

Gateau ol Rabbit (Gflteau de Lapin) I tea-sp. chopped thyme. Grated rind of I lemon. Seasoning. £ oz gelatine. 1 tender rabbit. 1 pt. water. J lb. sausage meat. 2 or 3 hard-boiled eggs. 1 table-sp. chopped parsley

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