Conejo Asado Con Aioli

Name: Conejo Asado Con Aioli (Rabbit With Aioli)
Cuisine: Spain
Ingredients: The rabbit is slightly flattened, rubbed over with salt and garlic, sprinkled with lemon juice and placed in an earthenware casserole. Baste frequently with butter or oil. When done, an Aioli sauce is served with it.; The rabbit is slightly flattened, rubbed over with salt and garlic, sprinkled with lemon juice and placed in an earthenware casserole. Baste frequently with butter or oil. When done, an Aioli sauce is served with it.; The rabbit is slightly flattened, rubbed over with salt and garlic, sprinkled with lemon juice and placed in an earthenware casserole. Baste frequently with butter or oil. When done, an Aioli sauce is served with it.; The rabbit is slightly flattened, rubbed over with salt and garlic, sprinkled with lemon juice and placed in an earthenware casserole. Baste frequently with butter or oil. When done, an Aioli sauce is served with it.; The rabbit is slightly flattened, rubbed over with salt and garlic, sprinkled with lemon juice and placed in an earthenware casserole. Baste frequently with butter or oil. When done, an Aioli sauce is served with it.; The rabbit is slightly flattened, rubbed over with salt and garlic, sprinkled with lemon juice and placed in an earthenware casserole. Baste frequently with butter or oil. When done, an Aioli sauce is served with it.; The rabbit is slightly flattened, rubbed over with salt and garlic, sprinkled with lemon juice and placed in an earthenware casserole. Baste frequently with butter or oil. When done, an Aioli sauce is served with it.; The rabbit is slightly flattened, rubbed over with salt and garlic, sprinkled with lemon juice and placed in an earthenware casserole. Baste frequently with butter or oil. When done, an Aioli sauce is served with it.

Rabbit With Aioli

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

The rabbit is slightly flattened, rubbed over with salt and garlic, sprinkled with lemon juice and placed in an earthenware casserole. Baste frequently with butter or oil. When done, an Aioli sauce is served with it.<