Sauted Rabbit à la Castillaine

Name: Sauted Rabbit à la Castillaine (Lapereau sauté à la Castillaine)
Ingredients: parsley; tomato sauce; milk; bacon; chervil; white wine; lean; salad oil; tarragon; eschalot; salt; capers; young rabbits

Lapereau sauté à la Castillaine

Preparation info

Difficulty
Medium

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Take young rabbits for this dish, skin and cleanse hem and cut them up into little neat joints, season them with a little salt, chopped eschalot