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Saute of Rabbit with Truffles
From The Swedish, French, American cook book, 1918
Serves 4
Entree for luncheon or supper.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
508Calories
17 gProtein
32 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein17 g
Carbohydrates32 g
Fiber4 g
Sugars13 g
Total Fat24 g
Saturated Fat6.1 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol19 mg
Sodium5182 mg
Potassium864 mg
Calcium160 mg
Iron5.2 mg
Magnesium107 mg
Phosphorus291 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A115 mcg
Vitamin E1.5 mg
Vitamin K252 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate60 mcg
Choline23 mg
Caffeine4.4 mg
Water243 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 366. The excerpt below is the record exactly as published.
parsley. Entree for luncheon or dinner. Saute of Rabbit with Truffles ( Lapin Saute, aux Truffes) Boil rabbit [see recipe: Boiled rabbit], leave in the juice until cold; joint in cutlets, leaving the bone in each — have all the same size. Make a brown sauce from the juice the rabbit has cooked in; flavor strongly with sauterne, Madeira, or port wine; color with kitchen bouquet (and beef extract if at hand); put the cutlets into the gravy and let simmer for about half an hour. When done, arrange on a hot platter, one cutlet resting on top of another; put a paper frill on each bone and pour the sauce that the cutlets cooked in all around. Garnish with boned stuffed olives
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Cook this with the app: pantry check, scaling, and the assistant.