Stuffed Rabbit Cutlet with Chicken, a la Russe
From The Swedish, French, American cook book, 1918
Serves 1
Entree for luncheon or dinner.
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
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.
Stuffed Rabbit Cutlet with Chicken, a la Russe Cdtelette de Lapin farcie de Poulet, a la Russe Cook rabbit [see recipe: Rabbit Cutlet a la Supreme]; joint in small pieces the shape of cutlets all same size; remove the bones, putting an artificial bone in each cutlet; put on a buttered pan, cover with chicken mousse; decorate with a narrow strip of cooked smoked tongue across and a strip of truffle on each side; put in a pan with some sherry, cook in oven from eight to ten minutes — well covered. When done, place on slices of hot tomato with macedoine vegetables in the centre and fried bananas around. Serve with supreme sauce. Garnish with parsley
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Cook this with the app: pantry check, scaling, and the assistant.