Young rabbits au chasseur

Ingredients

• Cut up your rabbits into joints
• with some butter
• chopped ham
• parsley
• onions
• chives
• a crushed head of garlic
• a bouquet of mixed herbs
• salt
• pepper
• sprinkle with flour
• moisten with equal quantities of white wine
• and stock
• two small basketsful of chopped mushrooms

Method

1. 1

   Cut up your rabbits into joints, and warm in a stew-pan over a quick fire, with some butter, chopped ham, parsley, onions, chives, a crushed head of garlic, a bouquet of mixed herbs, salt and pepper; sprinkle with flour; when brown, moisten with equal quantities of white wine and stock, add two small basketsful of chopped mushrooms, and leave on the fire until the sauce is quite thick.

2. 2

   Remove the bouquet of herbs before serving.

Nutrition per serving

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 54. The excerpt below is the record exactly as published.

Young rabbits au chasseur. Rosbif à l'anglaise. Roast beef. Morilles aux croûtons. Morels on toast. Crème au chocolat, Chocolate cream, Spring cabbage soup. Prepare the same as cabbage soup (see 25th of February). Young rabbits au chasseur, Cut up your rabbits into joints, and warm in a stew-pan over a quick fire, with some butter, chopped ham, parsley, onions, and chives, a crushed head of garlic, a bouquet of mixed herbs, salt and pepper ; sprinkle with flour; when brown, moisten with equal quantities of white wine and stock, add two small basketsful of chopped mushrooms

Cook this with the app: pantry check, scaling, and the assistant.