Roll of Rabbit (Roulade de Lapin) a la Boudin

Ingredients

• about three-quarters of a pound
• some sherry
• pepper
• salt
• butter

Method

1. 1

   Skin, wash, and split a young rabbit in the front; remove all bones from legs, shoulder, and body; take the meat from the back of the fillet and make a rabbit mousse.

2. 2

   Put the legs and rest of the meat on a board; chop with a knife so that it will be flat; beat it with a rolling pin and make it in a thin sheet; put the mousse on the top and roll; put in a pan with some sherry, pepper, salt, and butter; let cook in oven from twenty to twenty-five minutes — well covered.

3. 3

   When done, carve in thin slices.

4. 4

   Serve on a hot platter, with a rich mushroom sauce around, as an entree.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 368. The excerpt below is the record exactly as published.

Roll of Rabbit ( Roulade de Lapin) a la Boudin Skin, wash, and split a young rabbit in the front; remove all bones from legs, shoulder, and body; take the meat from the back of the fillet (about three-quarters of a pound) and make a rabbit mousse [see recipe: Mousse of Rabbit a la Hammond]. Put the legs and rest of the meat on a board; chop with a knife so that it will be flat; beat it with a rolling pin and make it in a thin sheet; put the mousse on the top and roll; put in a pan with some sherry, pepper, salt, and butter

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