3590 Lapereau Bouilli à l’Anglaise

Boiled Rabbit, English Style

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Fill the rabbit with a stuffing as indicated in the recipe for Epaule de Veau à l’Anglaise.

Sew up the belly of the rabbit, truss, and poach it in salted water for approximately 1 hour.

Serve accompanied with Caper Sauce.

Another way of serving: Drain the cooked rabbit well, place it on a long dish and coat with Sauce Béchamel containing finely sliced onions cooked without colour in butter.