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Rabbit cream
Yet another forgotten recipe from MIL's cookbook!
Ingredients
| 1 | rabbit, skinned and boned |
| 1/2 pint(s) | White Sauce (made with flour, milk and butter with some chicken stock) |
| 1 | egg yolk |
| 2 tbsp | cream |
| salt | |
| cayenne pepper | |
| ground nutmeg |
Method
Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a
Mince the rabbit in a mincer or today, a food processor. Add all the other ingredients, mix and place into a well buttered pie dish or basin, and steam for half an hour.
Serve with a piquant sauce.
Serve with a piquant sauce.
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