Lapin en Assiette
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 70. The excerpt below is the record exactly as published.
Lapin en Assiette. Cut up the rabbit into small joints, partly cook them in a covered vessel with a little stock well seasoned, then lift out the pieces, roll them in Q^^ and bread-crumbs, then in a little melted butter, and either grill them or fry carefully with a little fat. Serve them without gravy accompanied by a salad
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