Young Rabbit en Gibelotte
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 young rabbit
- All elements as for the Civet de lièvre
- Red wine
- White fonds or Consommé
- Potatoes cut into quarters (for the Gibelotte à la ménagère)
Instructions
- Proceed exactly as for the Civet de lièvre.
- Moisten with half red wine and half white fonds or Consommé.
- For the Gibelotte à la ménagère, proceed in the same way, the garnish being augmented with quarters of potatoes.