Chapter XVII · Roasts and Salads · No. 1968
1968—Young Rabbit
The various recipes for Hare also apply to the young wild rabbit.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1968, p. 612. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →