Cream of Rabbit in Aspic à la Versailles from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Pound three quarters of a pound of cooked rabbit, mix it with two tablespoonfuls of Bechamel sauce, a pinch of salt, a tiny dust of cayenne, and a dust of white pepper, and three quarters of a pint...
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Cooking tools:
- Mortar and pestle
- Kitchen scale
- Measuring spoon
- Mixing bowl
Ingredients
- salad
- jelly
- truffle
- tarragon
- chilli vinegar
- salad oil
- carrot
- vegetables
- aspic jelly
- tongue
- shreds
- beetroot
- cucumber
- turnip
- cayenne
- white pepper
- bechamel sauce
- salt
- tarragon vinegar
- liquid aspic jelly
- whipped cream
- rabbit
- chervil
- mayonnaise sauce
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