Rabbits 'Sautes'

Ingredients

• the rabbit
• some small pieces of raw ham
• clove of garlic
• some chopped onion
• parsley
• thyme
• sprinkle them over with flour
• Add some stock
• a little white wine

Method

1. 1

   Cut the rabbit up into neat fillets and joints.

2. 2

   Toss the ham, onion, garlic, parsley, and thyme together in butter over a hot fire; then sprinkle with flour.

3. 3

   Add stock and white wine.

4. 4

   Simmer together until the rabbit is cooked.

5. 5

   Strain the sauce, put it back on the fire, add chopped mushrooms, cook a few minutes longer, and serve over the rabbit.

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.

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

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