3593 Lapereau Grillé à la Bergère

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Remove the fore-part of a rabbit leaving the saddle and legs in one piece. Split the two legs at the pelvic girdle so that they lay flat; half roast in the oven.

When ready, flour, egg and breadcrumb, sprinkle with melted butter and grill gently.

Arrange on a dish, surround with slices of blanched and grilled bacon and place a bouquet of straw potatoes at each end.

Serve accompanied with a Sauce Duxelles made with Mousserons.