Lapereau en Fricassee
From The "Queen" cookery books: Entrees, 1901
Serve very hot.
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 52. The excerpt below is the record exactly as published.
Lapereau en Fricassee. — Cut a young rabbit up into neat pieces, scald them well, then drain off all moisture carefully. Make an ounce or so of butter hot in the pan and lay into it the rabbit (well dusting the latter with fine sifted flour) with some washed and dried mushrooms and a bouquet, and let it cook, UNCLASSED ENTRIES. 107 moistening it from time to time with good stock
Cook this with the app: pantry check, scaling, and the assistant.