Cream of Rabbit in Aspic à la Versailles

Name: Cream of Rabbit in Aspic à la Versailles (Crème de Lapereau en Aspic à la Versailles)
Ingredients: shreds; tarragon; jelly; truffle; salad oil; tarragon; salad; beetroot; cucumber; chilli vinegar; tarragon; chervil; mayonnaise sauce; rabbit; carrot; turnip; tarragon vinegar; vegetables; truffle; aspic jelly; tongue; whipped cream; white pepper; liquid aspic jelly; salt; cayenne; bechamel sauce

Crème de Lapereau en Aspic à la Versailles

Preparation info

Difficulty
Medium

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Pound three quarters of a pound of cooked rabbit, mix it with two tablespoonfuls of Bechamel sauce