Rabbits 'en Papillote'

Ingredients

• the rabbit
• some pansley
• mushrooms
• shallot
• clove of garlic
• a little bacon
• pepper
• salt
• in a little gravy

Method

1. 1

   Chop up the parsley, mushrooms, shallot, garlic, and bacon, and mix with pepper and salt in a little gravy on the fire to form a paste.

2. 2

   Cut the rabbit into neat fillets and joints.

3. 3

   Cover each piece with the paste, wrap in a thin slice of fat bacon, and fix each piece neatly in oiled paper.

4. 4

   Cook slowly before the fire or in the oven, and serve in the papers.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 43. The excerpt below is the record exactly as published.

mushrooms, and some fried sippets. 293. — Broiled Rabbit. Cut the rabbit into joints ; wrap each joint in a buttered paper, and broil it in a Dutch oven before MEATS AND BIBBS. 119 the fire. When cooked, take the papers off, and dish np the rabbit with maitre d’hotel or anchovy butter, spread on each joint. 294. — Rabbits “ Sautes.” Cut the rabbit up into neat fillets and joints. Cut some small pieces of raw ham ; toss these together in butter over a hot fire, with some chopped onion (clove of garlic), parsley, and thyme ; then sprinkle them over with floui'. Add some stock, a little white wine. Simmer together tiU the rabbit is cooked. Strain the sauce ; j)ut it back on the fire ; add some chopped mushrooms; cook a few minutes longer, and serve over the rabbit. 295. — Rabbits ‘‘ eii Papillote.” Chop up some pansley, mushrooms, shallot, clove of garlic, a little bacon, with pepper and salt. Mix this in a little gi’avy

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