gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Larded Braised Rabbit Cutlet a la Venitienne
From The Swedish, French, American cook book, 1918
Serves 4
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
Nutrition per serving
761Calories
9 gProtein
18 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories761 kcal
Protein8.7 g
Carbohydrates18 g
Fiber2.7 g
Sugars4.2 g
Total Fat61 g
Saturated Fat20 g
Monounsaturated Fat23 g
Polyunsaturated Fat5.8 g
Cholesterol53 mg
Sodium838 mg
Potassium520 mg
Calcium42 mg
Iron1.3 mg
Magnesium34 mg
Phosphorus126 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C14 mg
Vitamin A267 mcg
Vitamin E0.5 mg
Vitamin K4.6 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate37 mcg
Choline30 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 4 servings.
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 Rabbit Cutlet a la Venitienne Cdtelette de Lapin lardee et braisee, a la Venitienne Cut the rabbit as for Larded Braised Fillet of Rabbit a la Ham¬ mond, but instead of larding it with truffles, lard with fine strips of fat bacon. Put on a buttered pan. Put in oven with some port wine, Madeira, and little water, some grated onions, carrots, pepper, and salt; let braise in oven from fifteen to twenty minutes (baste it very frequently with juice from the pan). When done, arrange on round pieces of toast with cooked string beans in the centre. Serve with a brown sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.