Bone your rabbits, leave the heads, cut off some of the spare
meat without spoiling the shape of the rabbits, mince it up
with the same quantity of bacon; season with salt, pepper,
pounded herbs, and finely-chopped truffles ; lay the rabbits
on a cloth, spread a layer of the forcemeat on them, slices of
ham, bacon, and truffles; then a second layer of forcemeat and
slices of ham; when the rabbits are full, sew them up to
their original shape, and place in a stew-pan, lined with slices
of bacon, surround them with carrots, onions, a bouquet of
parsley, laurel leaves, thyme, salt, and coarse black pepper ;
moisten with equal quantities of stock and white wine, cover
the whole with slices of bacon and a buttered sheet of paper;
cook over a slow fire; when done, take the stew-pan off the
fire, and leave the rabbits in it for half an hour ; remove the
paper and bacon, dish up the rabbits; pass the sauce through
a tammy, skim off all grease, clarify it with whipped white of
egg, reduce, and pour over the rabbits, and leave until a jelly,
or pour into a dish, and when set, cut into squares, with which
garnish the rabbits.
Kluskis or meat cakes,
Mince two pounds of fresh pork very fine, add some bread-
crumb soaked in wine, a little grated lemon peel, salt and
pepper ; roll into balls, flatten them, and fry in butter until a
good colour.
202 THE 366 BILLS OF FARE.
JULY 20.
MENU EN MAIGRE. | BILL OF FARE FOR FAST DAY.
Potage à la Monaco. | Soup à la Monaco.
Colin frit. Fried whiting pollock.
Casserole maigre de laitance. Stewed roe for fast day.
Homard en rémoulade. Lobster, rémoulade sauce.
Concombres à la crème. Cucumbers with béchamel sauce,
Tarte aux cerises. Cherry tart.
Royal sticks.
This name is given to a very finely-chopped forcemeat made
of either fowl or game, with minced herbs, bread-cruümbs, salt,
pepper, and cream ; roll into very thin round sticks, and fry in
butter ; they areeither used to garnish a joint of beef, or to be
served as a small side-dish, garnished with fried celery.
Cucumbers with béchamel sauce.
Peel, and remove all pips from your cucumbers, cut into
slices, and blanch in salt and water, drain, dip into cold water,
dry in a cloth, and warm in a little cream, flour, and butter, or
in béchamel sauce for fast day ; do not let the sauce boil, and
serve as soon as cooked.
Compote of green apricots.
Peel and soak some green apricots in cold water for half an
hour ; cook them in warm water with a few sorrel leaves, place
the lid on the saucepan, and leave on the fire until the fruit 1s
a good green colour, drain, and when cold, cover them with
sugar, cook in a preserving-pan, and just before taking off LE
fire add two tablespoonsful of essence of spinach.
THE 366 BILLS OF FARE. 203
NUL VAT.
Potage aux pâtes d'Italie. Clear soup with Italian paste.
Anguille aux montants de laitues, Fricassée of eel with lettuces.
Croquettes de palais de bœuf. Ox palate croquettes.
Poulets bardés rôtis. Roast fowls.
Épinards à la crème. Spinach with cream.
Beignets d’abricots, Apricot fritters.
Fricassée of eel with lettuces.
Cut up an eel into large pieces, and cook the same as
fricassée of fowl (see 23rdof March). Boil some fine lettuces
in salt and water, add a lump of butter, drain, and place in
the stew-pan with the eel, flavour with lemon-juice and black
pepper, thicken the sauce with yolks of egg, and serve garnished
with fried sippets of bread.
Ox palate croquettes.
Page 82
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
Bone your rabbits, leave the heads, cut off some of the spare meat without spoiling the shape of the rabbits, mince it up with the same quantity of bacon; season with salt, pepper, pounded herbs, and finely-chopped truffles ; lay the rabbits on a cloth, spread a layer of the forcemeat on them, slices of ham, bacon, and truffles; then a second layer of forcemeat and slices of ham; when the rabbits are full, sew them up to their original shape, and place in a stew-pan, lined with slices of bacon, surround them with carrots, onions, a bouquet of parsley, laurel leaves, thyme, salt, and coarse black pepper ; moisten with equal quantities of stock and white wine, cover the whole with slices of bacon and a buttered sheet of paper; cook over a slow fire; when done, take the stew-pan off the fire, and leave the rabbits in it for half an hour ; remove the paper and bacon, dish up the rabbits; pass the sauce through a tammy, skim off all grease, clarify it with whipped white of egg, reduce, and pour over the rabbits, and leave until a jelly, or pour into a dish, and when set, cut into squares, with which garnish the rabbits.
Kluskis or meat cakes,
Mince two pounds of fresh pork very fine, add some breadcrumb soaked in wine, a little grated lemon peel, salt and pepper ; roll into balls, flatten them, and fry in butter until a good colour.
Potage à la Monaco. | Soup à la Monaco. Colin frit. Fried whiting pollock. Casserole maigre de laitance. Stewed roe for fast day. Homard en rémoulade. Lobster, rémoulade sauce. Concombres à la crème. Cucumbers with béchamel sauce, Tarte aux cerises. Cherry tart.
Royal sticks.
This name is given to a very finely-chopped forcemeat made of either fowl or game, with minced herbs, bread-crumbs, salt, pepper, and cream ; roll into very thin round sticks, and fry in butter ; they areeither used to garnish a joint of beef, or to be served as a small side-dish, garnished with fried celery.
Cucumbers with béchamel sauce.
Peel, and remove all pips from your cucumbers, cut into slices, and blanch in salt and water, drain, dip into cold water, dry in a cloth, and warm in a little cream, flour, and butter, or in béchamel sauce for fast day ; do not let the sauce boil, and serve as soon as cooked.
Compote of green apricots.
Peel and soak some green apricots in cold water for half an hour ; cook them in warm water with a few sorrel leaves, place the lid on the saucepan, and leave on the fire until the fruit 1s a good green colour, drain, and when cold, cover them with sugar, cook in a preserving-pan, and just before taking off LE fire add two tablespoonsful of essence of spinach.
NUL VAT. Potage aux pâtes d'Italie. Clear soup with Italian paste. Anguille aux montants de laitues, Fricassée of eel with lettuces. Croquettes de palais de bœuf. Ox palate croquettes. Poulets bardés rôtis. Roast fowls. Épinards à la crème. Spinach with cream. Beignets d’abricots, Apricot fritters.
Fricassée of eel with lettuces.
Cut up an eel into large pieces, and cook the same as fricassée of fowl (see 23rdof March). Boil some fine lettuces in salt and water, add a lump of butter, drain, and place in the stew-pan with the eel, flavour with lemon-juice and black pepper, thicken the sauce with yolks of egg, and serve garnished with fried sippets of bread.
Ox palate croquettes.