Cuisses de Lapereau en Papillotes

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

The legs of rabbit can be utilised in this pleasant way. First make some lardons the size of your larding needle, roll them well in salt, pepper and spices and insert them in the legs. Put these in a saucepan with butter and cook them about twenty minutes, turning them once or twice. Sprinkle them with fines herbes à papillotes; cook slowly ten minutes; then dispose your legs of rabbit on a board well coated with the fines herbes and let them grow cold.

Meanwhile prepare the paper for the papillotes. Take a sheet of paper large enough, and paint it with melted butter or oil; put in the middle of it a thin rasher of streaky bacon, on the top of it one leg of rabbit with its fines herbes: fold the paper over, pleat the ends together, gather and tie them well so that the butter and the gravy cannot escape. Cook in a slow oven for about half an hour, turning the papillotes once. The heat of the oven should be well regulated, so that the paper does not burn. Serve if you like with a sauce diable or sharp sauce of some kind.