3595 Lapin aux Pruneaux

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


For this dish, wild or domesticated rabbit are equally suitable.

Cut the rabbit into pieces and marinate for 24 hours in a marinade well flavoured with vinegar.

Drain the pieces, dry them well and season and fry to colour on all sides in butter. Place in a pan and moisten with the strained marinade reduced by half and a little water. Season and add 500 g (1 lb 2 oz) soaked prunes, cover and cook gently in the oven.

When ready, add a few tablespoons of red- currant jelly then place in a deep dish to serve.