Rabbit Soup

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Cut one or two rabbits into joints; lay them for an hour in cold water; dry and fry them in butter until they are half done; place the meat in a saucepan with four or five onions and a head of celery cut small; add to these three parts of cold water and a cup of peas, either green or dry; season with pepper and salt, then strain and serve it. Some like it unstrained.