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Turban of Fillets of Rabbits
From The thorough good cook, 1895
Serves 1
A visually impressive dish.
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
Nutrition per serving
298Calories
26 gProtein
30 gCarbs
8 gFat
Full nutrition (29 nutrients)
Calories298 kcal
Protein26 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.2 g
Total Fat7.7 g
Saturated Fat2.2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol57 mg
Sodium327 mg
Potassium400 mg
Calcium140 mg
Iron3.6 mg
Magnesium35 mg
Phosphorus281 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.6 mg
Vitamin B127.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)10 mg
Folate8 mcg
Water94 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 123. The excerpt below is the record exactly as published.
Turban of Fillets of Rabbits. Take four young rabbits ; detach the fillets, also the inside fillets ; the eight large ones should be neatly larded with bacon, and the eight smaller garnished with truffles, according to fancy, or thus : — Lay them on the table, and with a very sharp knife make slanting incisions from one end to the other ; then take a round cutter the width of the fillet, and scoop some pieces out of large truffles, and with a sharp knife slice them as thin as possible ; place in each incision a round piece of truffle, and press the flesh close — the truffle will then remain in place. Make a farce of the flesh of the legs of the rabbit ; then cut a piece of bread
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Cook this with the app: pantry check, scaling, and the assistant.