Rabbit Pie
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4 of 12 items checked · 5 aisles
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Archive recipe
A historic Creole dish of mushrooms, parsley, shallots chopped, thyme and white wine. Adapted from Rabbit Pie, from La Cuisine Creole (1885).
Adapted from Rabbit Pie, in La Cuisine Creole (1885), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/rabbit-pie-3.md.
The dish
4 of 12 items checked
archive.org
4 of 12 items checked · 5 aisles
Season mushrooms, parsley, and shallots with pepper, salt, and thyme or sweet herbs
Cook them a light brown
Throw in a glass of white wine, a half cup of brown gravy from veal or chicken, and the juice of half a lemon
If you have no gravy on hand, add to the rabbits a cup of sweet milk, and a piece of butter, as large as a hen's egg
Toss all up on the fire fifteen or twenty minutes
Make a nice paste, line the sides of the pan
Pour in the stewed rabbit, and cover with paste
Bake until a light brown
Eat cold or hot
Adapted from Open Recipe Archive · La Cuisine Creole (1885; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)