Young Rabbit Salad
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 131. The excerpt below is the record exactly as published.
Young rabbit salad. Rosbif en broche. Roast beef. Betteraves à la poitevine. Beetroot à la poitevine. Grugère au fromage. Baked cheese, Young rabbit salad. Fillet some cold roast rabbits, and soak for an hour in oil : and vinegar seasoned with chopped tarragon leaves, pimpernel, chives, salt and pepper. Lay some nice pieces of lettuce in a salad-bowl; add the fillets of rabbit interspersed with fillets of anchovy, capers, chopped beetroot, slices of hard boiled eggs, and minced chervil and pimpernel leaves; garnish with lettuce hearts
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