Salmis de Lapin

Ingredients

• your rabbit
• a good quarter of a pound of fat bacon
• 2 tablespoonsful of rimi, or of cognac
• 2 echalotes
• a pint and a half of white ordinary wine
• a good breakfastcupful of good bouillon
• a heaping spoonful of flour
• a piece of butter of the size of a walnut

Method

1. 1

   Fry rabbit pieces in bacon until golden.

2. 2

   Add rimi or cognac and echalotes.

3. 3

   For gravy, pound rabbit trimmings with flour, mix with wine and bouillon, sieve, and pour over rabbit.

4. 4

   Simmer for two hours, seasoning to taste.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 16. The excerpt below is the record exactly as published.

SALMIS DE LAPIN (French) Cut up your rabbit into neat pieces, removing as much of the bone as possible. Have an iron sauce- pan ready, in which you have put a good quarter of a pound of fat bacon. Put in your pieces of rabbit, which you fry until they become a nice golden brown, and which the French call dore; just before they are this colour add 2 tablespoonsful of rimi, or of cognac, according to taste, also 2 echalotes cut up into very small pieces, which you must see do not bum. For the Gravy. — Take the trimmings of the rabbit, the head, and liver, and pound them all up Allied CooKery 49 in a mortar. When poimded, add a heaping spoon- ful of flour and pound it in. Now measure out a pint and a half of white ordinary wine (hock), to which you will add a good breakfastcupful of good bouillon, or gravy. Into this put what you have already pounded up and mix it in, then pass it all through a sieve (passoire). When ready pour it over the pieces of rabbit, now that they are become of a golden colour, and let it simmer with them in a covered saucepan by the side of the fire for a good two hours and more, so as to have it very tender. Salt and pepper to taste. Bouquet garni — ^which means thyme, and if one likes the flavour, a leaf of bay laurel — but for the latter just to let it be in an instant only, as it has such a strong flavour. Many prefer just the thyme, which is more delicate. Half an hour before the rabbit is cooked, add a good spoonful of vinegar' ; two, should the vinegar not be strong. Add a piece of butter of the size of a wal- nu

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