tive, to signalize a dish, and to describe the form of the
ingredients of the dish. Magiric authors of the last century
placed bresolles with scallops, as they termed them casca-
lopeSy and implied thereby slices of meat of the size of a
penny, which might be cut from veal, mutton, lamb, or
rabbit ; they were always fried in oil, and then transformed
into a ragout, to be served as entree or as hors d’muvre.
Some modern French anecdote-hunters derive the name of
the dish from that of a French marquis who served during
the Seven Years’ War, in the course of which his valet is
said to have invented the dish, and termed it, after his
master, Bresolles. But bresolles were in use and well
known long before that date, as is shown by the fact that, to-
gether with cascalopes, they occupy the whole of chapter iii.
of vol. iii. of La Chapelle’s ‘ Cuisinier Moderne.’ We have
met in books of the present time v^'ith paragraphs on
Lapins an Brezole, and with the deviating spelling a very
different dish, which we believe more likely to have been
invented by the valet than the other one. For the rabbit’s
flesh worked into a farce, with the usual additions, was to
be tied up in the rabbit-skin, and braised, but you were not
told how to deal with the hair of the skin.
Brdsolles of Fillets icith Croquettes of Legs of Babbit are a
very accomplished dish, to be served with garnishes and
allemande sauce.
Babbit cooked in its Skin is a recipe of Vuillemot’s, from
the time when he was proprietor of the Tete Noire at
St. Cloud, and had a contract for the sale of rabbits from
large hunting-fields. It was then that he made that dish
of a hundred rabbits' tongioes, which was so much admired.
The rabbit to be cooked in its skin should be a wild one,
and have been captured with a snare. It should be gutted
and stuffed through a small opening. Some oil✪ Babbit Cooked in Its Skin is then to
be introduced between skin and flesh, and distributed by
hanging up the carcase and changing its position from head
478
THE SPIRIT OF COOKERY
up to head down, and vice, vers A, every hour. It is then to
be roasted before the fire, the oil acting as only basting.
The hair, which becomes loose, is to be brushed off with
some couch grass ; when it is done, pull off the entire skin
and keep the hair off the roast by blowing. Dish with a
sauce. There seems no poetry about the dish, or skill in
the overcoming of the self-created difficulties. Boiled Babbit
can be done in half an hour, and be accompanied with a
liver and lemon sauce.
Many other modes of preparation of rabbit are very
interesting, and good to eat : Polpettes of Babbit {a
Vltalienne), flavoured with Parma cheese ; Gratinatecl
Babbit, baked over slices of ham, and covered with farce ;
Timbale of Babbit, a complicated ragout ; Larded Babbit
braised with Turnips ; Babbit in Papillote, grilled ; Mari-
naded and Fried Babbit, immersed in a batter ; Legs of
Babbits, skiffed — the cavities of the boned legs are filled
with farce, and the dish is termed Lapereaux en Bottines,
of two variations: one is larded, the other one not; Babbit
in Mayonnaise, hot or cold, is a useful dish. La Chapelle
in 1740 gave more than twenty explicit recipes for dishes
produced from rabbit — amongst them, nineteen entrees,
which fill the whole of chapter ix. of his third volume.✪ Boiled Babbit
Page 301 · 2 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
tive, to signalize a dish, and to describe the form of the ingredients of the dish. Magiric authors of the last century placed bresolles with scallops, as they termed them cascalopes, and implied thereby slices of meat of the size of a penny, which might be cut from veal, mutton, lamb, or rabbit ; they were always fried in oil, and then transformed into a ragout, to be served as entree or as hors d’muvre. Some modern French anecdote-hunters derive the name of the dish from that of a French marquis who served during the Seven Years’ War, in the course of which his valet is said to have invented the dish, and termed it, after his master, Bresolles. But bresolles were in use and well known long before that date, as is shown by the fact that, together with cascalopes, they occupy the whole of chapter iii. of vol. iii. of La Chapelle’s ‘ Cuisinier Moderne.’ We have met in books of the present time v^'ith paragraphs on Lapins an Brezole, and with the deviating spelling a very different dish, which we believe more likely to have been invented by the valet than the other one. For the rabbit’s flesh worked into a farce, with the usual additions, was to be tied up in the rabbit-skin, and braised, but you were not told how to deal with the hair of the skin.
Bresolles of Fillets with Croquettes of Legs of Rabbit are a very accomplished dish, to be served with garnishes and allemande sauce.
Rabbit cooked in its Skin is a recipe of Vuillemot’s, from the time when he was proprietor of the Tete Noire at St. Cloud, and had a contract for the sale of rabbits from large hunting-fields. It was then that he made that dish of a hundred rabbits' tongioes, which was so much admired. The rabbit to be cooked in its skin should be a wild one, and have been captured with a snare. It should be gutted and stuffed through a small opening. Some oil is then to be introduced between skin and flesh, and distributed by hanging up the carcase and changing its position from head
up to head down, and vice versa, every hour. It is then to be roasted before the fire, the oil acting as only basting. The hair, which becomes loose, is to be brushed off with some couch grass ; when it is done, pull off the entire skin and keep the hair off the roast by blowing. Dish with a sauce. There seems no poetry about the dish, or skill in the overcoming of the self-created difficulties. Boiled Rabbit can be done in half an hour, and be accompanied with a liver and lemon sauce.
Many other modes of preparation of rabbit are very interesting, and good to eat : Polpettes of Rabbit {a Vltalienne), flavoured with Parma cheese ; Gratinated Rabbit, baked over slices of ham, and covered with farce ; Timbale of Rabbit, a complicated ragout ; Larded Rabbit braised with Turnips ; Rabbit in Papillote, grilled ; Marinated and Fried Rabbit, immersed in a batter ; Legs of Rabbits, skiffed — the cavities of the boned legs are filled with farce, and the dish is termed Lapereaux en Bottines, of two variations: one is larded, the other one not; Rabbit in Mayonnaise, hot or cold, is a useful dish. La Chapelle in 1740 gave more than twenty explicit recipes for dishes produced from rabbit — amongst them, nineteen entrees, which fill the whole of chapter ix. of his third volume.
Records on this page
Babbit Cooked in Its SkinBoiled Babbit