Rabbit Darioles with Supreme Sauce

Ingredients

• \ lb. rabbit meat freed from bone and skin
• 2 07. lean pork
• I oz. butter
• 2 oz. panade
• 3 yolks of egg
• \ gill bechamel sauce
• i small tin or terrine of foie-gras pate
• seasoning (salt, pepper, and a pinch of cayenne)
• supreme sauce

Method

1. 1

   Pound rabbit and pork in a mortar until smooth; add panade, eggs, bechamel sauce, and butter.

2. 2

   Season and rub through a sieve.

3. 3

   Butter dariole moulds, dust with hard-boiled yolk, fill with forcemeat, place foie gras in the center, and fill up.

4. 4

   Poach in boiling water for 25 minutes.

5. 5

   Serve on a hot dish with supreme sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 75. The excerpt below is the record exactly as published.

Rabbit Darioles witli Supreme Sauce.) \ lb. rabbit meat freed from bone and skin, 2 07. lean pork, I oz. butter, 2 oz. panade, 3 yolks of egg, \ gill bechamel sauce, i small tin or terrine of foie-gras pate, seasoning (salt, pepper, and a pinch of cayenne)

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