Young Rabbits Fried
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Only very young rabbits can be used for this dish.
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 32. The excerpt below is the record exactly as published.
Young rabbits fried. Rosbif rôti. Roast beef. Choux-fleurs gratinés au Parmesan, Baked cauliflowers with Parmesan cheese. Crème au chocolat. Chocolate cream. Fowl boiled in stock. Cook your fowl in uncleared stock after the vegetables have been put in (see 1st of July), simmer until suffciently done, _serve sprinkled with coarse salt, and hand some bourgeoise sauce in a sauceboat. Young rabbits fried. Cut up your rabbits into joints, soak in water and dry in a cloth to remove all blood, warm some butter seasoned with mixed spices, salt, and pepper in a frying-pan, toss the pieces of rabbit in it until quite firm, sprinkle with chopped parsley and eschalots
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