Rabbit Fricassee

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

A fricassée is a dish of white meat (usually chicken, veal or rabbit) in a velouté sauce of egg yolks and cream. The name comes from the old French word, fricasser, ‘to fry’.



  1. Heat half the butter in a large frying pan, season the rabbit and brown in batches, turning once. Remove from the pan. Add the remaining butter to the pan and brown the mushrooms.
  2. Put the rabbit back into the pan with the mushrooms. Add the wine and boil for 2 minutes, then add the stock and bouquet garni. Cover tightly and simmer over low heat fo