Lapin Sauté au Gratin

Name: Lapin Sauté au Gratin
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1 pound of diced potatoes; a teaspoonful of wine vinegar, if the blood is used, to mix with it and prevent it from congealing; ¼ pint of red wine; 1 pound of finely chopped onions; 1 clove of garlic; black pepper; 2 ounces of lard, and if the blood has not been kept; 2 dessertspoonfuls of dry breadcrumbs; 1 young wild rabbit; 4 branches of parsley; salt; a teaspoonful of brandy has the same effect

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

This dish can only be made with a very young wild rabbit. If possible its blood should be preserved to incorporate with the sauce, which means hanging it by the hind legs soon after it has been shot and attaching a little receptacle, into which the blood can drip, to its nose.

Ingredients

1 young wild rabbit
1 pound of finely chopped onions
1 pound of diced

Asia
Europe
France
China
Stew
Mediterranean

Method

Divide the rabbit into four by splitting it across the base of the loins, and again down the backbone. Remove the head. Melt the lard in a shallow sauté-pan or iron pan of convenient size. Wipe the pieces of rabbit, and when the lard is hot sauté them till they are golden brown on all sides. Remove the rabbit from the pan for a few minutes while the onions and potatoes are sautéd in the remaini