Auguste Escoffier

3596 Other Suitable Preparations for Rabbit

Appears in

#27Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About
The following types of preparation are suitable for rabbit; it is only necessary to proceed in the same manner using the same proportions and, of course, using rabbit in place of that in the recipe.

Cutlets: see Côtelettes de Lièvre

Crepinettes: see Crepinettes de Volaille

Croquettes: see Croquettes

Mousse and Mousselines: see Mousse and Mousselines of Hare

Pâté de Lapin: see Pâté d’Abattis

Quenelles: see Quenelles de Volaille

Sauté Chasseur: see Sauté de Veau Chasseur

Sauté Marengo: see Sauté de Veau Marengo