Rabbit a la Fricassee

Ingredients

• a young rabbit
• a pound of button mushrooms
• two cups of the juice
• one tablespoonful butter
• two tablespoons flour
• half a cup rich cream
• one tablespoon chopped parsley
• pepper
• salt
• sufficient water to cover it
• onions
• carrots
• bay leaves
• a little sherry

Method

1. 1

   Skin, clean, and wash the rabbit, joint in pieces.

2. 2

   Cook in sufficient water to cover with pepper, salt, onions, carrots, bay leaves, and sherry.

3. 3

   Add mushrooms when the meat is nearly done.

4. 4

   Strain two cups of the juice.

5. 5

   In a saucepan, melt butter, add flour, and juice, beat until simmering.

6. 6

   Add rabbit and mushrooms.

7. 7

   Before serving, stir in cream and parsley.

8. 8

   Serve inside a border of hot rice.

Nutrition per serving

Estimated from matched ingredients across 6 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

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