Cut up your rabbits into joints, soak in water and dry in a
cloth to remove all blood, warm some butter seasoned with
mixed spices, salt, and pepper in a frying-pan, toss the pieces
of rabbit in it until quite firm, sprinkle with chopped parsley
and eschalots✪ Young Rabbits Fried, leave on the fire for a few minutes, and serve.
Only very young rabbits can be used for this dish.
Chocolate cream.
Stir two ounces of powdered sugar into a pint of double
cream, boil until reduced to about halfthe quantity ; when cold,
add the yolks of three eggs, and two ounces of finely-grated
chocolate ; cook in a bain-marie ; when done, pour into a glass
dish, and serve cold.
Chocolate fingers with cream.
Make some paste, the same as for nun’s sighs (see roth of
March), only keep it thick enough to roll out and cut into the
shape of ladies’ fingers ; bake in the oven, glaze with chocolate
(see 24th of February), and fill with chocolate cream.
D
TAE 366 BILIS OF FARE.
MARCH r2.
Potage au tapioca. Tapioca soup.
Cabillaud à la hollandaise. Cod à la hollandaise.
Poularde à la bourgeoise. Boiled fowl, bourgeoise sauce,
Gigot d’agneau rôti. Roast leg of lamb.
Champignons au gratin. Baked mushrooms.
Gâteau de semoule à la crème. Semolina cake with cream,
Cod à la Hollandaise.
Clean out your cod, fill it with coarse salt, rub the sides
and sprinkle them with fine salt, and leave in a cool place
for three or four hours. ‘Two hours before cooking it, wash
the cod, make several slits down the back, tie a string round
the head, and soak in milk and water. Boiïl in boiling salt
and water, add two pints of boiling milk, and leave on the
fire for three-quarters of an hour, if a very large fish it will
take a little longer to cook. When done dish up on a napkin,
garnished with boiled potatoes and fresh parsley. Melt some
fresh butter in a bain-marie, season with salt, pepper, a pinch
of mixed spice, and the juice of a lemon ; hand in a sauceboat
with the cod.
Grarnish à la Godard.
This is used chiefly for garnishing roast turkeys, fat pullets or
a fillet of beef. Boil some large truffles, cockscombs and sweet-
breads larded with fillets of truffles in stock, season with salt
and pepper, cook some large quenelles (see 3rd of September)
in the same stock and garnish your dish.
THE 366 BILLS OF FARE. 73
MARGEPITS:
Potage au macaroni avec Parmesan, Maccaroni soup with Parmesan
cheese.
Épaule de mouton en ballon aux Braised shoulder of mutton and
oignons glacés. glazed onions.
Poulet à la chasseur. Grilled chicken à la Chasseur.
Pâté de saumon, ou poissons frits, Salmon pie or fried fish.
Salade de pommes de terre. … Potato salad.
clairs aux œufs. Chocolate fingers with cream.
Braised shoulder of mutton and glazed onions.
Bone your shoulder of mutton, leaving the stump to use as
a handle, lard with bacon well seasoned with chopped herbs,
salt, and pepper, roll the mutton into the shape of a balloon,
and sew together with a trussing-needle. Line a braising-pan
with slices of bacon, put in the shoulder of mutton, add the
shoulder-bone, some carrots, onions, two heads of cloves,
laurel-leaves, thyme, and some stock✪ Shoulder of Mutton; cover with slices of bacon
and a büuttered sheet of paper, and simmer over a slow fire.
When done, cut the string with which it has been sewn to-
gether, and dish up, garnished with glazed onions (see 14th of
January).
Grilled chicken à la Chasseur.
If possible procure some young chickens for this dish, split
them down the back and beat until flat ; if you have large
fowls, they must be cut up into joints Soak for an hour in
olive oil, seasoned with salt, pepper, slices of onion, parsley,
and lemon juice ; bread-crumb lightly, and grill on a gridiron ;
if cut up into joints, dish up in a pyramid. Add some slices
of fried onion and chopped ham to some Madeira sauce✪ Grilled Chicken à la Chasseur (see
19th of August), and pour over the grilled chicken,
74 THE 366 BILLS OF FARE.
Page 33 · 4 recipe records on this page
Presented as published in 1884. 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
Cut up your rabbits into joints, soak in water and dry in a cloth to remove all blood, warm some butter seasoned with mixed spices, salt, and pepper in a frying-pan, toss the pieces of rabbit in it until quite firm, sprinkle with chopped parsley and eschalots, leave on the fire for a few minutes, and serve. Only very young rabbits can be used for this dish.
Chocolate cream.
Stir two ounces of powdered sugar into a pint of double cream, boil until reduced to about halfthe quantity ; when cold, add the yolks of three eggs, and two ounces of finely-grated chocolate ; cook in a bain-marie ; when done, pour into a glass dish, and serve cold.
Chocolate fingers with cream.
Make some paste, the same as for nun’s sighs (see roth of March), only keep it thick enough to roll out and cut into the shape of ladies’ fingers ; bake in the oven, glaze with chocolate (see 24th of February), and fill with chocolate cream.
D
MARCH r2. Potage au tapioca. Tapioca soup. Cabillaud à la hollandaise. Cod à la hollandaise. Poularde à la bourgeoise. Boiled fowl, bourgeoise sauce, Gigot d’agneau rôti. Roast leg of lamb. Champignons au gratin. Baked mushrooms. Gâteau de semoule à la crème. Semolina cake with cream,
Cod à la Hollandaise.
Clean out your cod, fill it with coarse salt, rub the sides and sprinkle them with fine salt, and leave in a cool place for three or four hours. ‘Two hours before cooking it, wash the cod, make several slits down the back, tie a string round the head, and soak in milk and water. Boil in boiling salt and water, add two pints of boiling milk, and leave on the fire for three-quarters of an hour, if a very large fish it will take a little longer to cook. When done dish up on a napkin, garnished with boiled potatoes and fresh parsley. Melt some fresh butter in a bain-marie, season with salt, pepper, a pinch of mixed spice, and the juice of a lemon ; hand in a sauceboat with the cod.
Grarnish à la Godard.
This is used chiefly for garnishing roast turkeys, fat pullets or a fillet of beef. Boil some large truffles, cockscombs and sweetbreads larded with fillets of truffles in stock, season with salt and pepper, cook some large quenelles (see 3rd of September) in the same stock and garnish your dish.
MARGEPITS: Potage au macaroni avec Parmesan, Maccaroni soup with Parmesan cheese. Épaule de mouton en ballon aux Braised shoulder of mutton and oignons glacés. glazed onions. Poulet à la chasseur. Grilled chicken à la Chasseur. Pâté de saumon, ou poissons frits, Salmon pie or fried fish. Salade de pommes de terre. … Potato salad. clairs aux œufs. Chocolate fingers with cream.
Braised shoulder of mutton and glazed onions.
Bone your shoulder of mutton, leaving the stump to use as a handle, lard with bacon well seasoned with chopped herbs, salt, and pepper, roll the mutton into the shape of a balloon, and sew together with a trussing-needle. Line a braising-pan with slices of bacon, put in the shoulder of mutton, add the shoulder-bone, some carrots, onions, two heads of cloves, laurel-leaves, thyme, and some stock; cover with slices of bacon and a buttered sheet of paper, and simmer over a slow fire. When done, cut the string with which it has been sewn together, and dish up, garnished with glazed onions (see 14th of January).
Grilled chicken à la Chasseur.
If possible procure some young chickens for this dish, split them down the back and beat until flat ; if you have large fowls, they must be cut up into joints Soak for an hour in olive oil, seasoned with salt, pepper, slices of onion, parsley, and lemon juice ; bread-crumb lightly, and grill on a gridiron ; if cut up into joints, dish up in a pyramid. Add some slices of fried onion and chopped ham to some Madeira sauce (see 19th of August), and pour over the grilled chicken,
Records on this page
Young Rabbits FriedChocolate CreamShoulder of MuttonGrilled Chicken à la Chasseur