Rabbit a la Finnoise

Ingredients

• a rabbit
• a string
• lard with fat bacon
• some butter
• pepper
• salt
• two tablespoons flour
• three cups of broth
• one pint sour cream
• six small onions
• a good-sized carrot

Method

1. 1

   Skin, clean, and wash the rabbit; cut off head and feet, split and remove bones.

2. 2

   Beat with a rolling pin, roll, and tie with string.

3. 3

   Lard with bacon, season, and brown.

4. 4

   Make gravy with flour, broth, and sour cream.

5. 5

   Strain over rabbit in a pot with onions and carrot.

6. 6

   Simmer until done.

7. 7

   Serve with potatoes and vegetables.

Nutrition per serving

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 369. The excerpt below is the record exactly as published.

pepper, salt, and butter; let cook in oven from twenty to twenty- five minutes — well covered. When done, carve in thin slices. Serve on a hot platter, with a rich mushroom sauce around, as an entree. It can also be served as a joint with potatoes and green vegetables. Rabbit {Lapin) a la Fricassee Skin, clean, and wash a young rabbit, joint in pieces, put on stove and cook in sufficient water to cover it, pepper, salt, onions, carrots, bay leaves, and a little sherry. Peel a pound of button mushrooms, add the mushrooms to the rabbit when the meat is nearly done. When cooked, take out the onions and carrots, strain two cups of the juice. Put in a saucepan one tablespoonful butter, two tablespoons flour, two 'cups of the juice, beat until simmery, then add the rabbit and the mushrooms. When ready to serve add half a cup rich cream and one tablespoon chopped parsley. Serve inside a border of hot rice as an entree for luncheon or dinner, or as a supper dish. AMERICAN COOK BOOK Rabbit Pie {Pate de Lapin) a la Erick Gustaf Line a pie plate with puff paste; fill with beans, cover with pastry, and bake. When baked, scoop out the beans, fill with rabbit, re¬ place the cover. Serve on a hot platter on a paper doily with parsley at the side, as a joint for luncheon or dinner. Filling. Cut rabbit in small pieces, put on stove with carrots, onions, pepper, salt, some mushrooms, and water to cover it, and cook until well done and tender. Make a brown sauce; put one tablespoon butter in a saucepan, add two tablespoons flour, two cups liquid from the rabbit, half a cup sherry; color with kitchen bouquet. In the meantime, prepare and cook some round marbles of carrots, shallots, and turnips; mix in with the sauce; add the rabbit and mushrooms. Rabbit {Lapin) a la Casserole When rabbit is left over from the meal before, it can be made into a delicious dish a la casserole. Cut the rabbit in cutlets, put in the casserole, one on top of another; put an artificial bone in each. Make a rich sauce from one tablespoon butter, two table¬ spoons flour, one and a half cups rabbit stock (if no stock at hand, broth or consomme of any kind will do); flavor with sherry and mushroom juice, pepper and salt; color with kitchen bouquet; flavor with beef extract if at hand. Add to the sauce three cups vegetables that have been cut in dices and cooked and one cup of mushrooms that have been cut in dainty dices and also cooked. Pour the sauce with the vegetables around. Put in oven and cook for about three-quarters of an hour. Place on a paper doily with parsley at one side and the cover at the other. Serve with po¬ tatoes and green vegetables in place of a joint. Rabbit {Lapin) a la Jardiniere Skin, clean, and wash the rabbit; cut in pieces and cook until tender, with water (sufficient to cover), bay leaves, pepper, salt, and some Rhine wine. In the meantime, prepare some carrots (scooped out in little balls), turnips, and shallots (or white onions), and nice green peas. Have these all cooked separately. Make a brown gravy from the juice the rabbit has cooked in with butter and flour; color with kitchen bouquet, flavor with sherry and beef extract. Add the pieces of rabbit to the gravy, let simmer from fifteen to twenty minutes — skim again and again. Then arrange on a hot platter, garnish with little balls of potatoes, then carrots, then shallots, then turnips, and green peas all around. Serve as an entree or as a luncheon or supper dish. THE SWEDISH, FRENCH, AMERICAN COOK BOOK 249 Rabbit {Lapin) a la Finnoise Skin, clean, and wash a rabbit well; cut the head and feet off; split in the front and remove the bones, then beat it with a roll¬ ing pin and roll; tie up nice and plump with a string, put in a pan, lard with fat bacon, put some butter in the pan, season with pepper and salt, brown until golden, then put in an earthen pot. Make a gravy in the pan the rabbit has braised in with two tablespoons flour, three cups of broth (if no broth at hand, water will do instead), and one pint sour cream. ' Color the gravy with kitchen bouquet and flavor with beef extract if at hand. Strain the gravy on top of it in the iron pot, put in six small onions and a good-sized carrot

Cook this with the app: pantry check, scaling, and the assistant.