Gibelotte de Lapin
From Dressed game and poultry à la mode, 1888
Presented as published in 1888. 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 Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.
Gibelotte de Lapin. Cut a rabbit into pieces. Saute it in two ounces of butter, add an onion, two shalots, and a pint of poivrade sauce ; put it in the oven for one hour, being careful not to burn it. Small pieces of cauliflower and croutons of fried bread
Cook this with the app: pantry check, scaling, and the assistant.