Purée of Young Rabbits with Rice
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
This purée must never be warmed after the stock has been added.
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 57. The excerpt below is the record exactly as published.
Purée of young rabbits with rice. Quartier d'agneau rôti. Roast forequarter of larmb. ÂAsperges au beurre, Asparagus with butter, Gelée au citron. Lemon jelly. Purée of young rabbits with rice. Roast your rabbits, cut off all the meat, chop it up, and pound in a mortar with a quarter the quantity of butter, apd pass through a fine hair sieve. Boil the bones and trimmings of the rabbits in stock and a little brown thickening, stir in suffcient of this liquid into the pounded meat to make a nice purée, and pour into a dish lined with either paste or boiled rice, garnish with soft-boiled eggs
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