Swiss Rabbit
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. 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 Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 15. The excerpt below is the record exactly as published.
Swiss IRabbit. Beat up in a cup a fresh egg, season it with salt and pepper, and add to it an ounce of fresh breadcrumbs and three table-spoonfuls of cream. Melt one ounce of butter in a chafing dish, when hot put in three ounces of grated Gruyere cheese, the breadcrumbs, eggs and cream, and stir till quite hot and of a cream-like consistency. Add a grate of nutmeg
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