Boiled Young Rabbit a l'Anglaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 young rabbit
- Forcemeat as at l'Épaule de veau à l'anglaise
- Salted water
- Sauce aux Câpres à l'anglaise
Instructions
- Fill the young rabbit with forcemeat prepared according to the formula at l'Épaule de veau à l'anglaise.
- Sew up the skins of the belly and truss the piece.
- Poach it in salted water for an hour.
- Serve separately a sauce aux Câpres à l'anglaise.