Stewed Young Rabbits with Mixed Herbs
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 83. The excerpt below is the record exactly as published.
schalots, salt and pepper ; do not let the sauce boil, but cook over a moderate fire, This is an excellent sauce in which to warm up a cold leg of mutton. Peaches à la Conde, Cook the same as apricots à la Condé (see r2th of July). 206 THE 366 BILLS OF FARE. JULY 24. Potage purée de pois verts. Purée of green peas. épaule de mouton en ballon. Braised shoulder of mutton. Lapereaux sautés aux fines herbes. Stewed young rabbits with mixec herbs. Tanches frites. Fried tench. Omelette à la jardinière. Omelet à la jardinière. Pêches à la Condé. Peaches à la Condé. Stewed young rabbits with mixed herbs. Warm some chopped parsley, eschalots, and mushrooms in butter; when done, add two young rabbits cut into joints; season with pepper, salt, grated nutmeg, and a bouquet of mixed herbs ; toss over a quick fire, moisten with a tumblerful of white wine, leave on the fire for twenty minutes with hot coals on the lid of the stew-pan ; sprinkle with flour, stir in a lump of meat glaze, the juice of a lemon, and some butter
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