Blanquette de Lapin

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 tender rabbit
  • ½ lemon
  • 1 quart chicken or veal stock


Cut rabbit into serving pieces. Leave it overnight in cold water with ½ lemon. Rinse well. Blanch meat by putting it in cold water and bringing it slowly to a boil. Skim carefully and drain. Place blanched rabbit pieces in a deep heatproof casserole with enough chicken or veal stock (or stock and water) to cover; add a Spanish onion stuck with 2 cloves, 4 carrots cut into quarters lengthwise, a