The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
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Rabbit, Hare & Squirrel

20 recipes

  1. 2074Hare a la Chatelaine—Stuffed
  2. 2075Jugged Hare
  3. 2076Hare's Back Roasted with Cream
  4. 2077Young Hare a la Castiglione—Sauted
  5. 2078Epigrammes of Young Hares a la Polignac
  6. 2079Young Hares' Fillets with Currant Jelly and Raisin Sauce
  7. 2080Young Hares' Paupiettes with Stuffed Olives
  8. 2137Young Rabbit a la Celtoise
  9. 2138Young Rabbits a la Thieblin
  10. 2139Young Rabbits, Valencia Style
  11. 2140Young Rabbits, Hunter's Style
  12. 2141Wild Rabbit Jugged with Blood
  13. 2142Young Rabbit Roasted and Larded
  14. 2143Fillets of Young Rabbits a la Bienvenu, Garnished with Croquettes
  15. 2144Fillets of Young Rabbits a la Lavoisier
  16. 2145Fillets of Young Rabbits with Currant Sauce
  17. 2146Fillets of Young Rabbits with Artichoke or Mushroom Puree
  18. 2147Gibelotte of Rabbits
  19. 2148Gibelotte of Young Rabbits, Parmentier
  20. 2149Wild Rabbit Backs, Broiled
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