This was brought over by my great great grandmother.FRICASSEED RABBIT POLONAISEPlace a 3 pounds cut-up rabbit into a pot of boiling salted water and cook, skimming off scum until no more forms. Dice 1 carrot, 1 small parsnip, 1 slice celery, 1 leek, 1/4 head cabbage, 1 onion, and 1 kohlrabi (all peeled and washed), and add to pot.
When boiling resumes, reduce heat and cook covered until meat is tender. Remove rabbit and transfer to heat-proof dish. In saucepan, melt 5 Tablespoons butter, stir in 5 Tablespoons flour, and brown slightly. Add enough of the rabbit-vegetable stock to get a nice, pourable sauce, stir until lump-free, simmer several minutes and season to taste with salt, pepper, and sugar.
Add the soup vegetables and simmer under cover 10 minutes. Then switch off heat and let stand. Beat 1 raw egg yolk and stir into sauce until fully blended. Sprinkle rabbit with chopped parsley, drench with vegetable sauce, and bake 15 minutes in 375 degree Fahrenheit oven.
I have like 25 reciepes from her. So if you would like I can give you one a day if that is ok with ND. I am also a CHEF by trade.
well i am not a chef by trade but i think i can cook well. i will post some grill recipes because thats what i like best. i got other but these are goods.
MEAT LOAFCrumble 1 stale kaiser roll (or a piece of stale French bread, hamburger bun, etc., of similar size) into bowl and add 1/2 cup cold milk. Let soak 10 minutes, then squeeze out excess moisture and run through meat grinder.
Combine with 1-1 1/4 lbs. ground beef, 1 finely minced onion simmered until golden in 1 Tablespoon butter, 1 raw egg, and salt & pepper to taste. Mix well by hand and form into an oval loaf.
Grease bottom of baking pan and place meat loaf therein. Sprinkle with several Tablespoon water and bake in 350° oven about 1 hour, basting occasionally with pan drippings and replacing evaporating liquid with water.
For easier slicing, allow to rest 10 minutes after removing from oven. Serve as is with mashed potatoes. Floured peas & carrots or braised beets make a nice side dish, as does leek or radish salad.
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