Scollops of Rabbits
From The thorough good cook, 1895
Serves 6
Use preserved truffles if fresh are unavailable.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 122. The excerpt below is the record exactly as published.
Scollops of Babbits. Take three rabbits (or any number, according to the number of guests : this recipe will serve as well for one as for six rabbits) ; detach the fillets, tear off the sinews ; then scollop the fillets, keeping your knife on a slope ; flatten them with the handle of your knife ; put the scollops into a saut6-pan with some clarified butter; have ready some truffles peeled and cut into slices of the same size as the scollops ; mix them with the rabbits in the butter, with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.