Lapin Saute a la Minute
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 Saute a la Minute. Cut a rabbit into small pieces, wash and wipe dry. Brown each piece in the saute pan with butter, aromatic herbs (ground), pepper, salt and mace; add finely chopped parsley and shallots
Cook this with the app: pantry check, scaling, and the assistant.