Sauted Rabbit à la Castillaine from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take young rabbits for this dish, skin and cleanse hem and cut them up into little neat joints, season them with a little salt, chopped eschalot, chopped capers, tarragon and chervil, and chopped r...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saute pan
- Stove
Ingredients
- bacon
- lean
- tarragon
- chervil
- eschalot
- capers
- young rabbits
- salt
- parsley
- milk
- tomato sauce
- salad oil
- white wine
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Boiled Rabbit with Onion Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast Rabbit from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Cream of Rabbit in Aspic à la Versailles from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast Rabbit with Tomato Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Rabbit à l’Allemande from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Rabbit Soup à la Reine from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Dry Curry of Rabbit from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Beef Salad à la Château from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com