Mince of Rabbits an Fumet
From The thorough good cook, 1895
Serves 2
Can be served in puff-paste, vol-au-vent, or gratin.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 159. The excerpt below is the record exactly as published.
Mince of Babbits an Fumet. Take the fillets of rabbits that have been roasted, and pare the sinews ; then make a mince, but hold your knife on the slope, that the thin slices may curl like shavings ; put the mince into a reduced smooth sauce mixed with some glaze of game. Do not forget to pour into the mince a little thick cream
Cook this with the app: pantry check, scaling, and the assistant.