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No 153 Coniglio in salsa Piccante (Rabbit)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Rabbit, butter, flour, celery, parsley, onion,
carrot, mushrooms, cloves, spices, Burgundy, stock, capers,
Cut up a rabbit, wipe the pieces well on a dishcloth, flour them
over and put them into a frying-pan with two ounces of butter and
fry for about ten minutes. Then add half a stick of celery,
parsley, an onion, half a carrot, and three mushrooms, all cut up,
three cloves, a pinch of spice and salt, a glass of Burgundy, and
the same quantity of stock; cover the stewpan and cook for half an
hour, then put the pieces of rabbit into another stewpan and pass
the liquor through a sieve; press it well with a wooden spoon, so
as to get as much through as possible, pour this over the rabbit
and add four capers and an anchovy in brine pounded in a mortar,
mix all well together, let it simmer for a few minutes, then serve
hot with a garnish of croutons fried in butter.

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