F. de Lievre aux Olives. — These are cooked in pre-
cisely the same way as above, only using a rich
ragout of olives for the centre and a good sauce
piquante for the one there given; or the fillets of
hare may be egged and crumbed, and fried, then
dished en couronne alternately with little cutlet-
shaped pieces of fried hare stuffing, served with a
rich espagnole sauce (made with the bones of the
hare), and the centre filled with carefully stewed
button mushrooms and tiny pickling onions.
Babbit Fillets a la friande. — Prepare the fillets of
a rabbit as described before, and toss them in a little
butter till firm ; then strain off the butter and leave
the fillets till cold, when they must be larded nicely,
well dusted with pepper and salt on both sides, and
each rolled round a small onion, fastening the ends
with a tiny wooden skewer. Line the bottom of a
stew-pan with thin slices of bacon, place the pre-
pared fillets on this, covering each with another slice
of bacon, add a slice or two of veal, a sliced carrot,
a bouquet, and about half a pint of good stock, lay
a buttered paper over it all and braize very gently
for three hours in the oven, with heat above and
below. When cooked lift the fillets on to a dish
and keep them hot ; then skim and strain the liquor
in which they were cooked, reducing it a little by
58
ENTRIES.
rapid boiling ; meantime dish the rabbit fillets neatly
alternately with fried croutons delicately spread with
anchovy butter, and garnish with rolls of fried ham ;
then pour the reduced sauce, boiling, into the centre,
and serve at once. The veal and bacon in the stock
pot will make delicious rissoles or croquettes. Hare
is excellent cooked thus.
Finally there are the fillets of calves’ liver, so
frequently seen and appreciated abroad.
Foie de Veau d V Italienne. — Cut a nice calves’ liver
into thickish slices as for liver and bacon, and place
these in a stew-pan with a tablespoonful of salad oil,
a slice of smoked bacon, or ham, a gill of light white
French wine, and lastly a d’Uxelles mixture of
parsley, green onions, and mushrooms ; season with
salt and white pepper, and repeat these layers of
liver, bacon, and d’ZJxelles mixture till the liver is
done, finishing with a slice of bacon. Put the lid on
and let it all cook together gently for rather more
than an hour over a very gentle fire ; lift out the
liver and dish up neatly in a circle on a very hot
dish ; strain the sauce after carefully removing the
fat, and pour it round the liver, garnishing the latter
with fried parsley. If the sauce should be too thin,
let it boil rapidly in an uncovered pan to reduce it ;
fit, on the contrary, it is too thick, add more sauce,
and let it cook till it will just coat the back of a
spoon.
F. de Veau d la Lyonnaise. — Slice down about
21b. of calf’s liver, seasoning it with salt and
pepper, and dusting it fairly generously with flour.
Melt 3oz. or 4oz. of butter in a pan, and when it is
CUTLETS, FILLETS, &c.
59
✪ Hare Fillets with Sauce
Page 28 · 3 recipe records 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
F. de Lievre aux Olives. — These are cooked in precisely the same way as above, only using a rich ragout of olives for the centre and a good sauce piquante for the one there given; or the fillets of hare may be egged and crumbed, and fried, then dished en couronne alternately with little cutletshaped pieces of fried hare stuffing, served with a rich espagnole sauce (made with the bones of the hare), and the centre filled with carefully stewed button mushrooms and tiny pickling onions.
Rabbit Fillets a la friande. — Prepare the fillets of a rabbit as described before, and toss them in a little butter till firm ; then strain off the butter and leave the fillets till cold, when they must be larded nicely, well dusted with pepper and salt on both sides, and each rolled round a small onion, fastening the ends with a tiny wooden skewer. Line the bottom of a stew-pan with thin slices of bacon, place the prepared fillets on this, covering each with another slice of bacon, add a slice or two of veal, a sliced carrot, a bouquet, and about half a pint of good stock, lay a buttered paper over it all and braize very gently for three hours in the oven, with heat above and below. When cooked lift the fillets on to a dish and keep them hot ; then skim and strain the liquor in which they were cooked, reducing it a little by
rapid boiling ; meantime dish the rabbit fillets neatly alternately with fried croutons delicately spread with anchovy butter, and garnish with rolls of fried ham ; then pour the reduced sauce, boiling, into the centre, and serve at once. The veal and bacon in the stock pot will make delicious rissoles or croquettes. Hare is excellent cooked thus.
Finally there are the fillets of calves’ liver, so frequently seen and appreciated abroad.
Foie de Veau d V Italienne. — Cut a nice calves’ liver into thickish slices as for liver and bacon, and place these in a stew-pan with a tablespoonful of salad oil, a slice of smoked bacon, or ham, a gill of light white French wine, and lastly a d’Uxelles mixture of parsley, green onions, and mushrooms ; season with salt and white pepper, and repeat these layers of liver, bacon, and d’ZJxelles mixture till the liver is done, finishing with a slice of bacon. Put the lid on and let it all cook together gently for rather more than an hour over a very gentle fire ; lift out the liver and dish up neatly in a circle on a very hot dish ; strain the sauce after carefully removing the fat, and pour it round the liver, garnishing the latter with fried parsley. If the sauce should be too thin, let it boil rapidly in an uncovered pan to reduce it ; fit, on the contrary, it is too thick, add more sauce, and let it cook till it will just coat the back of a spoon.
F. de Veau d la Lyonnaise. — Slice down about 21b. of calf’s liver, seasoning it with salt and pepper, and dusting it fairly generously with flour. Melt 3oz. or 4oz. of butter in a pan, and when it is
Records on this page
Hare Fillets with SauceBabbit Fillets a la FriandeFoie de Veau d'Italienne