Larded Braised Fillet of Rabbit a la Hammond
From The Swedish, French, American cook book, 1918
Serves 2
Entree for luncheon, dinner, or supper.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 366. The excerpt below is the record exactly as published.
Larded Braised Fillet of Rabbit a la Hammond Filet de Lapin larde et braise, a la Hammond Take the fillet of the rabbit — that is to say the saddle, cutting away the legs, the shoulder, the breast part; then split the saddle in halves along the backbone; cut in slices across, about one and a half inches thick; remove the bone, leaving the fillet of the saddle and the meat in one piece; beat down so that it will be about one inch thick; lard with truffles; put in a buttered pan with some sherry; cook from ten to fifteen minutes — well covered. When done, glaze with a nice brown glaze. Serve on hot slices of tomato or toast with a supreme sauce
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Cook this with the app: pantry check, scaling, and the assistant.