Roast Stuffed Rabbit a la Europeenne

Ingredients

• Select a young rabbit
• half pound sausage meat
• one small cup bread crumbs
• half cup cold cream sauce
• two tablespoons sherry
• juice of an onion
• pepper
• salt

Method

1. 1

   Cut head and feet off the rabbit; skin, open, draw, wash well, and soak in sour milk or water with a little vinegar and salt for about four hours.

2. 2

   Wash again, and stuff with veal mousse.

3. 3

   Put the rabbit together with skewers, tie legs close to body; put in a pan with some onions, pepper, salt, and some fat bacon on top; roast for about one to one and a half hours.

4. 4

   Cover the rabbit and let roast for about one hour, then remove cover and let it roast until golden brown around — basting it quite often.

5. 5

   When done, put on a hot platter.

6. 6

   Make a gravy from the pan the rabbit roasted in; remove the fat, add flour, then some stock or broth, stir until well dissolved and cooked; color with kitchen bouquet; strain it through a fine strainer in a saucepan, add port wine, let it simmer for a few minutes and skim.

7. 7

   Garnish the rabbit with pyramids of sweet potatoes.

8. 8

   Serve with potatoes, green vegetables, and port wine sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 364. The excerpt below is the record exactly as published.

Roast Stuffed Rabbit a la Europeenne Lapin roti et farci a la Europeenne Select a young rabbit, cut head and feet off; skin; open; draw; wash well, put in sour milk or water with a little vinegar and salt for about four hours. Then wash again, and stuff with veal mousse. Veal Mousse. To one pound veal take half pound sausage meat. Put through machine three or four times; add one small cup bread crumbs, half cup cold cream sauce, two tablespoons sherry, juice of an onion, pepper

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