Charlotte’s Rabbit and Charles’s Farci

Name: Charlotte’s Rabbit and Charles’s Farci
Cuisine: French
Ingredients: ¼ cup walnut oil; ¼ cup unsalted butter; 3 pounds large white onions, cut into quarters; One 3-pound rabbit; Large sprinkle of quatre épices; ½ cup Primary Veal Stock, Secondary Stock, or any good chicken stock; ½ cup Primary Veal Stock, Secondary Stock, or any good chicken stock; ½ cup Primary Veal Stock, Secondary Stock, or any good chicken stock; 1 teaspoon chopped fresh Italian parsley leaves; 1 teaspoon chopped fresh chives; 1 teaspoon chopped fresh chervil leaves; 1 teaspoon chopped fresh tarragon leaves; Salt; 1 large head white cabbage; 2 cups packed cleaned and chopped Swiss chard leaves, preferably white; 2 cups packed cleaned and chopped spinach leaves; 2 cups packed cleaned and chopped soft-leaf lettuce; 1¼ cups unbleached all-purpose flour; Pepper from the mill; Freshly grated nutmeg; 3 large eggs or their whites only; 1¼ to 1½ cups milk of your choice; 3 to 4 tablespoons walnut or pure olive oil, to your personal taste; 3 to 4 tablespoons walnut or pure olive oil, to your personal taste; One 2-ounce slice pancetta, cut into ¼-inch cubes; 3 medium-size leeks, white and light green part, well washed and thinly sliced

Le Lapin de Charlotte et Le Farci de Charles

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe is from one of my grandmothers, whose family came from L’lle Bouchard in the Loire Valley. As an accompaniment she served my grandfather’s farci, one of the many versions of this old Celtic dish coming from his birth province of Poitou. Prepare and bake the farci before the rabbit and put it in to reheat on the oven shelf below the rabbit 20 minutes before serving, taking care to position the rabbit and farci on opposite sides of the oven (if the rabbit is on the right side of t

Ingredients

Europe
France
Poitou
Main course

Ingredients

Method