Rabbits à la Vénitienne

Ingredients

• Cut up a rabbit
• salt
• pepper
• a tumblerful of white wine
• half a tumblerful of olive oil
• four heads of garlic
• Hand poivrade sauceboat

Method

1. 1

   Cut up a rabbit, lard all the large joints, braise in a stew-pan with some slices of veal, a tumblerful of white wine, half a tumblerful of olive oil, four heads of garlic, salt and pepper.

2. 2

   Place the lid on the stew-pan, and cook over a moderate fire; when done, dish up the pieces of rabbit in a pyramid; pass the sauce through a tammy and pour over them.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 52. The excerpt below is the record exactly as published.

Hand poivrade sauceboat. Rabbits à la Vénitienne. Cut up a rabbit, lard all the large joints, braïse in a stew- pan with some slices of veal, a tumblerful of white wine, half a tumblerful of olive oil, four heads of garlic, salt and pepper

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