(3)Cutlets of Rabbit (Second Leg)
This is recipe 3 of 5. It is the same as the quenelle recipe but so different insofar almost anything dipped in egg and fried in breadcrumbs is delicious! I added dried marjoram. I would happily eat this again and my taste testers (children aged 5 and 6) concluded that this is “definitely the best.”
In the words of Granny Dot:
‘Materials. – Same ingredients as for quenelles, puree of peas as garnish, gravy or tomato sauce.
Method. – Prepare the same as for quenelles. Shape like cutlets; egg, crumb and fry; garnish with the peas (or any other garnish), and serve with gravy or tomato sauce.’
(The Victory Cookery Book, 1918, Mrs C.S. Peel)
1 leg of rabbit
2 oz./56g bread soaked in water
1 tsbp dried marjoram or thyme
1 beaten egg
8 tbsp breadcrumbs
1. Whizz all of the above in the whizzer.
2. Form into patties.
3. Coat in beaten egg and then breadcrumbs.
4. Leave in the fridge to firm up if you have time.
5. Fry in butter or oil until browned.
6. Serve with a sauce – we had leftover red wine gravy. Delicious.