1035. Cdtelettes de Lapereauoc. — Take four legs (culottes)
of wild rabbit, cut them in two, remove the bones (reserve the
knuckle-bones for further use), flatten each with the cutlet-bat.
Prepare a forcemeat of rabbit meat (three ounces), one egg, one ounce of
fat bacon, two tablespoonfuls of white sauce. Season with pepper, salt,
and aromatic spice. When powdered pass through a sieve. Fry a
dessertspoonful of chopped parsley, tarragon, and chervil leaves in a
little fresh butter, and add to the farce. Spread the cut side of the
rabbit legs with this farce, shape them neatly in the form of' cutlets,
season with a little salt and pepper, wrap each in a piece of pig’s caul,
fry a little on each side in butter. When cold, insert small bones to
imitate cutlet bones, dip in egg and bread-crumbs, fry in clarified
butter or fat, drain, dish up, and serve with tomato sauce No. 271.
1036. Croquettes de Lapereauoc d la Maintenon.—
Minced cooked rabbit, prepared into a salpicon with thick bechamel
sauce (No. 202), shaped into croquettes (cork or cutlet shapes), egged,
crumbed, and fried in deep fat, drained and served with brown sauce
reduced with sherry wine.
1037. Lapereauoc frits d la Tartare. - Wild rabbits boned,
pickled in a marinade (No. 29), drained, cut into neat joints. Egged,
crumbed, and fried in clarified butter. Served with Tartare sauce
(No. 278).
360
CHAPTER XXI
ENTREES CHAUDES DE GIBIER ( ENTREES OF GAME :
HOT DISHES)
(For cold service see Chapter XXII)
1038. Faisan braise aux Choux.— 1 pheasant, 3 to 4 slices
fat bacon, \ lb. raw ham, a small cabbage or a savoy, a bouquet
garni (No. 2), 2 oz. butter, 2 pairs Frankfort sausages, about h
pint stock, salt and pepper✪ Faisan braise aux Choux.
Truss the pheasant as for boiling, line a braising-pan or ordinary
stewpan with the bacon ; over this place a few bits of butter, allow
it to get quite hot, then put in the pheasant and let it fry over the fire
until it is well coloured. Meanwhile trim, wash, and blanch the
cabbage or savoy in slightly salted water, drain well, and divide into
several small portions. Take up the pheasant, cut it into neat joints,
pour off some of the fat in the stewpan, arrange the bird and
cabbage in layers in the pan, add the bouquet of herbs ; season each
layer with pepper and salt. Blanch the sausages, and place them,
together with the ham, cut into slices, between the layers of
pheasant and cabbage ; now add the stock, cover the pan, and allow
to braise gently for an hour or longer according to the size of the
bird ; the bouquet of herbs should, of course, be allowed to remain
during the process of braising, and be removed as soon as the dish is
done. Dress the whole smartly on a hot dish, cut the sausages into
slices, and arrange in the shape of a border round the base of the
dish. See that the whole is dressed high ; pour a little gravy over
and round the dish and serve hot.
1039. Her dure de Faisan d la Chasseur. — i lb. raw
pheasant, freed from bone, skin, and sinews, \ lb. panade, a couple
of tablespoonfuls well-reduced bechamel (No. 202) or veloutee sauce
(No. 206) and an equal quantity of double cream, 1 oz. fresh butter,
2 whole eggs, 12 preserved mushrooms, 1 large truffle, salt, pepper,
grated nutmeg, demi-glace (No. 237) or Madeira ; sauce (No. 237 a).
Page 300 · 1 recipe record on this page
Presented as published in 1901. 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
1035. Côtelettes de Lapereauoc. — Take four legs (culottes) of wild rabbit, cut them in two, remove the bones (reserve the knuckle-bones for further use), flatten each with the cutlet-bat. Prepare a forcemeat of rabbit meat (three ounces), one egg, one ounce of fat bacon, two tablespoonfuls of white sauce. Season with pepper, salt, and aromatic spice. When powdered pass through a sieve. Fry a dessertspoonful of chopped parsley, tarragon, and chervil leaves in a little fresh butter, and add to the farce. Spread the cut side of the rabbit legs with this farce, shape them neatly in the form of cutlets, season with a little salt and pepper, wrap each in a piece of pig’s caul, fry a little on each side in butter. When cold, insert small bones to imitate cutlet bones, dip in egg and bread-crumbs, fry in clarified butter or fat, drain, dish up, and serve with tomato sauce No. 271.
1036. Croquettes de Lapereauoc à la Maintenon.— Minced cooked rabbit, prepared into a salpicon with thick bechamel sauce (No. 202), shaped into croquettes (cork or cutlet shapes), egged, crumbed, and fried in deep fat, drained and served with brown sauce reduced with sherry wine.
1037. Lapereauoc frits à la Tartare. - Wild rabbits boned, pickled in a marinade (No. 29), drained, cut into neat joints. Egged, crumbed, and fried in clarified butter. Served with Tartare sauce (No. 278).
CHAPTER XXI
ENTREES CHAUDES DE GIBIER ( ENTREES OF GAME : HOT DISHES)
(For cold service see Chapter XXII)
1038. Faisan braisé aux Choux.— 1 pheasant, 3 to 4 slices fat bacon, \ lb. raw ham, a small cabbage or a savoy, a bouquet garni (No. 2), 2 oz. butter, 2 pairs Frankfort sausages, about h pint stock, salt and pepper.
Truss the pheasant as for boiling, line a braising-pan or ordinary stewpan with the bacon ; over this place a few bits of butter, allow it to get quite hot, then put in the pheasant and let it fry over the fire until it is well coloured. Meanwhile trim, wash, and blanch the cabbage or savoy in slightly salted water, drain well, and divide into several small portions. Take up the pheasant, cut it into neat joints, pour off some of the fat in the stewpan, arrange the bird and cabbage in layers in the pan, add the bouquet of herbs ; season each layer with pepper and salt. Blanch the sausages, and place them, together with the ham, cut into slices, between the layers of pheasant and cabbage ; now add the stock, cover the pan, and allow to braise gently for an hour or longer according to the size of the bird ; the bouquet of herbs should, of course, be allowed to remain during the process of braising, and be removed as soon as the dish is done. Dress the whole smartly on a hot dish, cut the sausages into slices, and arrange in the shape of a border round the base of the dish. See that the whole is dressed high ; pour a little gravy over and round the dish and serve hot.
1039. Herdure de Faisan à la Chasseur. — i lb. raw pheasant, freed from bone, skin, and sinews, \ lb. panade, a couple of tablespoonfuls well-reduced bechamel (No. 202) or veloutee sauce (No. 206) and an equal quantity of double cream, 1 oz. fresh butter, 2 whole eggs, 12 preserved mushrooms, 1 large truffle, salt, pepper, grated nutmeg, demi-glace (No. 237) or Madeira ; sauce (No. 237 a).
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Faisan braise aux Choux