Name: Rabbit cooked with spinach and turnips
Yield: For two people
Cuisine: French
Ingredients: salt and pepper; 12 small turnips with their leaves; 2 teaspoons caster sugar; 7 tablespoons stock, made by dissolving ⅕ chicken stock cube in 7 tablespoons water; 20 g (¾ oz) butter; 1 litre (1¾ pints) water and 15 g (½ oz) coarse salt; The back legs and saddle of a young rabbit, weighing 1 kg 200 g (2 lb 10½ oz); 45 g (1½ oz) softened butter; 40 g (1½ oz) spinach leaves; 750 ml (1¼ pints) water; 30 g (1 oz) softened butter

Preparation info

For
two
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Baron de lapereau mangetout ‘A rabbit cooked in its favourite bed’

Ingredients

Main ingredients

The back legs and saddle of a young rabbit, weighing 1 kg 200 g (2 lb

Method

Preparing the vegetables

Cut off the turnip leaves, leaving a green topknot 3 cm (1¼ inches) high.
Bring the water and salt to the boil in the saucepan and blanch the turnip leaves and the spinach for 1 minute.
Peel the turnips with a potato-peeler, still preserving their top-knots, wash them in cold water and put