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Rabbit Cutlet (Cotelette de Lapin) a la Mussulmane
From The Swedish, French, American cook book, 1918
Serves 4
Serve on a platter in crown style, with a creamed mushroom sauce in the centre.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 367. The excerpt below is the record exactly as published.
Rabbit Cutlet ( Cotelette de Lapin) a la Mussulmane Select a young rabbit, cut in cutlets, put in a pan with butter, pepper, salt, onions, carrots, and one cup of sherry
Cook this with the app: pantry check, scaling, and the assistant.