Coniglio In Salsa Piccante Rabbit Recipe

Ingredients: Rabbit, butter, flour, celery, parsley, onion, carrot,

mushrooms, cloves, spices, Burgundy, stock, capers, anchovies.

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.



Viewed 1093 times.

Other Recipes from Vegetables

Salad Dressing Without Oil
Asparagus Aux Milanaise
Corn Au Gratin
Chonfleur Au Gratin
Potato Cream
Sweet Potatoes
Chili Beans
To Boil Rice
Raisin Stuffing
Canned Asparagus
Artichokes (french Or Globe)
Jerusalem Artichoke
Beet Greens
Boiled Beets
Baked Beets
Sour Buttered Beets
Pure Of Celeriac
Spanish Cauliflower
Cauliflower With Brown Crumbs
Scalloped Cauliflower
Cauliflower (roumanian)