Chapter XVI · Poultry (Volaille) · No. 1826
1826—Young Wild Rabbit (Lapereaux)
Use the wild rather than the tame young rabbit, and test its age after the manner described in regard to the hare, and also by means of a little lentil-shaped bone, which is to be found in the region of the patella.
As the wild rabbit ages, this bone shrinks and finally combines with the other bones of the articulation.
When the wild rabbit is old, it is tough, and can only be used for stock or forcemeats.
All the recipes given for “Poulet Sauté,” and those given for hare, may be applied to wild rabbit; the reader is, therefore, begged to refer to these.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1826, p. 578. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →