Scalloped Young Rabbits with Asparagus
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 64. The excerpt below is the record exactly as published.
Scalloped young rabbits with asparagus. Scallop your rabbits and cook in fresh butter; boil the trimmings and bones in stock, reduce, pass through a tammy, add a little white thickening, a lump of butter, a pinch of grated nutmeg, salt and pepper; stew some asparagus heads
Cook this with the app: pantry check, scaling, and the assistant.