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Rabbit Fricassee

4 servings

Ingredients

• 1 pcs Rabbit
• 50 g Butter
• 1 pcs Onion
• 3 pcs Cloves
• 1 tbsp Flour
• Veal broth (a little)
• 2 tbsp Vinegar
• Salt (a little)
• Pepper (a little)
• Nutmeg (a little)
• 1 tbsp Butter (additional)
• Lemon juice (a little)
• 2 pcs Egg yolks
• Bread dumplings (as needed)

Instructions

1. Skin the rabbit and chop it into pieces.
2. Melt 50 g butter in a pot, add 1 small onion and 3 cloves, and sauté the meat without browning it.
3. Then sprinkle with 1 tablespoon of flour, add some veal broth, 2 tablespoons of vinegar, a little salt, pepper, and grated nutmeg.
4. Once the meat is tender, remove it and keep warm.
5. Strain the sauce through a fine-mesh sieve, add 1 tablespoon of butter and a little lemon juice, and bring to a boil again.
6. Meanwhile, whisk 2 egg yolks well and gradually add the sauce while stirring constantly.
7. Place the rabbit meat in the sauce, do not boil again, just let it heat through.
8. Arrange on a warmed, shallow dish and surround with bread dumplings cooked in broth or salted water.

Modernized from a treasured 19th-century German cookbook.