Young Rabbit Champagne Style
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
An earthenware casserole is best for the second process.
Presented as published in 1936. 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 European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 145. The excerpt below is the record exactly as published.
YOUNG RABBIT CHAMPAGNE STYLE (Lapereau Saute au Champagne) % pound butter 2 cups champagne or white wine 2 tablespoons minced ham Half a bay leaf 1 young rabbit, quartered 2 sprigs parsley Salt and pepper 1 sprig thyme 3 shallots, sliced thin
Cook this with the app: pantry check, scaling, and the assistant.