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Washing the Rabbit Photo by: Lord-Williams |
lebrada,
a dish made with rabbit or hare, the name of a dish synonymous with fricas of hare. See jerricote.
[Nola. 1989:xxv-1; and Nola/Pérez. 1994:200]
RABBIT POTTAGE ADAPTED
FROM NOLA xxv-1 POTAJE DE JUNGLADA O LEBRADA
For 4 servings
Ingredients
1 hare
5 oz bacon
¼ c toasted almonds
2 chicken or kid livers
2 eggs
2 slices bread
¼ c vinegar
¼ c honey
Garnish
1 tsp ground cinnamon
1 tsp ginger
Preparation
PREHEAT
OVEN TO 325º F/160ºC
Clean
the rabbit well and scald it for a few minutes in boiling water then cut into
pieces and salt it. Grease it with lard and put it in the oven with the lard and roast it slowly for about 30 minutes until half done.
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A Dish for Kings! Photo by: Lord-Williams |
Remove it from the oven and chop into large pieces. Gently fry the
bacon cut into large pieces and the half of the onions well chopped. Add the
rabbit and fry it also.
Peel
the almonds. Toast them. Chop them. Slice the bread and soak it in white
vinegar. Mash this with the almonds, the rest of the onions chopped and the
livers (roasted a little beforehand). Beat eggs and add them to the mixture,
stirring constantly until the sauce thickens.
When
the rabbit is almost done. Strain the broth and add this mixture to the meat.
At the end of cooking add the honey or sugar if a sweet and sour flavor is
desired. Serve in soup bowls. Sprinkle with ginger shavings and cinnamon. It is truly delicious!
LIBRO DE COCINA DE RUPERTO NOLA
AÑO MDXXV, xxv-1
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