Quenelles of Rabbit a la Sevigne
From The "Queen" cookery books: Entrees, 1901
Serve with a fried crouton for presentation.
Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 40. The excerpt below is the record exactly as published.
Quenelles of Rabbit a la Sevigne. — Prepare a nice, not too solid, quenelle mixture with the flesh of one large or two small rabbits ; butter some small patty pans (preferably oval ones), fill them with the quenelle mixture, making a hollow in the centre of each with the handle of the spoon ; into this put a teaspoonful of rather stiff mushroom puree, cover them with the quenelle farce, smoothing this over in a dome shape with a warm, wet knife ; strew over them some finely minced truffles
Cook this with the app: pantry check, scaling, and the assistant.