Rabbit a la Salade

Ingredients

• rabbit
• two cups of the broth
• one cup of vinegar
• one cup Rhine wine
• half a cup oil
• slices of cooked hard-boiled egg
• strip of beetroot
• mayonnaise dressing

Method

1. 1

   Boil rabbit and leave in juice until cold.

2. 2

   Joint into cutlets, removing bones.

3. 3

   Marinate in broth, vinegar, Rhine wine, and oil for two hours.

4. 4

   Serve with chaud-froid sauce, garnished with egg slices and beetroot on lettuce with mayonnaise.

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.

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 cut up in large pieces. Put a tight cover on the pot, let the rabbit simmer slowly until well done. When done, put on a platter, remove the string, strain some of the gravy over. Serve with potatoes and vegetables in place of a joint. Hare can be prepared and cooked in the same ways as Rabbit. COLD DISHES OF RABBIT Rabbit (Lapin) a la Galantine Clean the rabbit well. Remove the head, legs, and shoulder, bone the saddle, beat well, spread out and stuff with the chicken mousse, tie up in a napkin, let boil from one to one and a half hours, according to age and size of the rabbit, with water, the rest part of the meat that has been well washed, onions, carrots, pepper, and salt. When done, take out of the pot; tie the napkin tighter at each end, to make it very plump; leave in a press until cold and then put in aspic. How to Put in Aspic. Glaze a box mould with aspic; decorate with truffles, green olives, white of cooked eggs, Spanish pepper, etc., according to taste. Then slice the rabbit, put it carefully into the mould that has about one and a half inches of aspic, fill the mould with the cold aspic, leave until cold. When cold, dip the mould in lukewarm water, turn out, garnish with chopped aspic and lettuce leaves. Serve with the salad or as a cold dish with aurorian sauce. Rabbit (Lapin) a la Salade Boil rabbit [see recipe: Boiled Rabbit a la Bregitta], leave in the juice until cold; then joint in nice cutlets, removing the bone and trimming cutlets in even sizes; put in two cups of the broth, one cup of vinegar, one cup Rhine wine, half a cup oil; let stand for about two hours and, when ready, chaud-froid with a white chaud-froid sauce; garnish with thin slices of cooked hard-boiled egg on each and a small strip of beetroot all around (or little diamonds); glaze with aspic and serve on slices of tomato on top of lettuce leaves with mayonnaise dressing

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