Recherché entrées

scrape and peel them, and cut them into slices, cut the bacon into dice, put the butter and bacon in a stew-pan, and add the vegetables ; fry these a nice light brown, then add the pieces of hare and the bunch of herbs. Cook the whole over a brisk fire for about 20 minutes, stirring occasionally, season with salt and pepper, moisten with stock, boil up, skim and add the sauce, cover and cook gently for about i J hour, take out the pieces of hare, and put them into another stew-pan. Strain the sauce, skim it from fat and add to the hare, put in the wine and red currant jelly, and allow to simmer for another 10 minutes. Fix the bread croute in the centre of a round entree dish, dress the pieces of hare neatly on this, sauce over well with the sauce, and garnish with croutons or sippets of fried or toasted bread. Savoury forcemeat balls are sometimes given as garnish in place of the fried croutons. Lapin Sauté à la Provençale. (Stewed Rabbit, Provence style.) Cut a rabbit into neat joints and fry them in a sauté-pan containing J giU of sweet oil, and a sHced onion. When sufficiently brown, pour off the oil and add a glass of white wine (chablis or sauterne). Cover and let reduce a little. Next add four small peeled ripe tomatoes cut in quarters, and \ pint of demi-glace or other good brown sauce, season with salt and pepper and savoury herbs, and let sinuner gently till the meat is tender. To serve, dress the pieces of rabbit on a crouton of fried bread placed on a hot dish, reduce the sauce to the desired consistency, skim and strain it over the dish, and serve hot. Lapin frit à la Tartare. (Fried Rabbit with Tartars Sauce.) I young rabbit, i egg, 2 oz. butter, bread-crumbs, seasoning, frying fat, Tartare sauce. 172 Recherche Entrees. Skin, draw, wash and wipe the rabbit, cut it into neat joints, and fry in butter in a sauté-pan until three-parts done. Season with pepper and salt, and put the pieces to cool, then trim ; dip each in beaten egg and crumb ; when set, dip in oiled butter and egg and crumb again. Place the pieces in a frying basket and fry a golden colour in clarified fat or lard, drain, dish up on a hot dish with folded napkin or dish paper, garnish with fried or fresh parsley, and serve with Tartare sauce. This dish is sometimes garnished with strips of fried bacon. Darioles de Lapin à la Reine. (Rabbit Darioles with Supreme Sauce.) \ lb. rabbit meat freed from bone and skin, 2 07. lean pork, I oz. butter, 2 oz. panade, 3 yolks of egg, \ gill bechamel sauce, i small tin or terrine of foie-gras pate, seasoning (salt, pepper, and a pinch of cayenne), supreme sauce. Pound the meat (rabbit and pork) in a mortar until quite smooth ; then add by degrees the panade, the eggs, and bechamel sauce, also about three-quarters of an ounce of butter. Season to taste, and rub through a fine wire sieve. Butter some dariole moulds ; dust the inside with finely chopped hard-boiled yolk of egg, and line with a layer of forcemeat as above prepared. Put a piece of foie gras in the centre of each, and fill up with farce (forcemeat). Place the moulds in a saute-pan, with sufficient boiling water to reach half-way up to the moulds. Cover them with buttered paper, and poach in the oven for about twenty-five minutes. To serve, turn out the moulds on to a hot round entree dish. Arrange the darioles neatly, serve hot and pour over the supreme sauce. POULET DÉCOUPÉ EN CHAUDFROID. (^. 130.J POULET EN CASSEROLE. (p. 124) ci;i.f:Ri-RAVES, tyrolienne. (/>. 46.) Sauces and Auxiliaries. 173 Sauces and Auxiliaries. Espagnole Sauce. I carrot, i onion, J turnip, i small bouquet of herbs (bay-leaf, asprig of thyme, marjoram, and parsley), 3 ripe tomatoes, i stick of celery, or teaspoonful celery seed, 2 cloves, 2 oz. ham or bacon, i glass claret, ij quarts stock, 2 oz. butter, 2 oz. flour, seasoning.