3591 Lapereau de Garenne Sauté aux Champignons

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut the wild rabbit into pieces, season and fry quickly on all sides in butter to a nice brown colour. Add some white wine, reduce by two- thirds; add sufficient thin Sauce Demi-glace to just cover the rabbit, and a Bouquet garni; cover and place in a moderate oven to cook.

When two-thirds cooked, remove the pieces of rabbit to a clean pan and add 250 g (9 oz) mushrooms cut in quarters and cooked in butter. Pass the sauce through a fine strainer over the rabbit and mushrooms and complete the cooking together.