Ingredients
- 1 Rabbit
- 1 Calf's head
- Pinch of salt
- Pinch of pepper
- 1 Laurel leaf
- 3 hardboiled eggs
- 1 glass of white wine
- Chicken gizzards, liver, bacon and ham (optional)
Directions
- Cut up rabbit pieces into one square inch
- Clean the calf's head thoroughly and cut the pieces into one square inch
- the optional left over chicken parts
- Flavor the meats with salt, pepper and one laurel leaf
- Simmer for two hours
- Let mixture sit overnight
- Simmer again for another two hours (4 hours total in two days)
- Skim off all of the grease
- Add 2-3 hardboiled eggs chopped finely
- Add a glass of white wine
Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 11, 2017
Prepared by Olivia P. Broussard
Louisiana Anthology
July 11, 2017
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