314. Pigeons Poeles. Clean eight pigeons, and put them in a saucepan with a clove of garlic, two cloves, two pepper-corns, two bay-leaves, a branch of thyme, an onion cut in slices, a little salt and pepper, and moisten with quarter of a pint of consomme- and the same of white wine✪ Pigeons Poeles. Simmer gently, and, when they are cooked, drain off the liquid, remove all the grease, strain it, reduce it on the fire one half, add a dozen mushrooms, and serve with the pigeons. 315. Pigeons en Compote. Prepare and cook eight pigeons in the same manner as described for squabs en compote (Art. 301), with the exception of cooking them an hour longer. 316. Fillets of Hare Sautes. Take the fillets of two hares, and cut them in medium-sized pieces. Put them in a saucepan with two ounces of butter, an onion cut in slices, a clove of garlic chopped, two bay-leaves, two cloves, and two branches of thyme. After having been on a good fire ten minutes, add a tablespoonful of flour and your fillets ; moisten with quarter of a pint of consomme- (Art. 1), and the same of red wine, a pinch of salt and pepper, and boil on a good fire forty minutes. Remove your fillets, strain the liquid, put it back on the fire with your fillets, add a tablespoonful of vinegar, boil five minutes, and serve. ENTREES. II9 317. Roast Hare. Clean and uncase a hare, then take off the skin on top of the thighs and fillet, lard them, and put them in a pan with a little salt and pepper on top and a little melted butter. Baste them from time to time, and roast them an hour. Serve with a sauce poivrade (Art. 95). 318. Hare a la Bourgeoise. When your hare is uncased and cleaned, cut it in pieces and put it in a saucepan, with a quarter of a pound of bacon cut in small pieces, several branches of parsley, in- closing three cloves, three pepper-corns, two branches of thyme, two cloves of garlic, and tie all well to- gether. Moisten with half a pint of consomme (Art. 1), the same of white wine, and about thirty pieces of turnips cut in small quarters ; reduce on the fire until nearly all the liquid has evaporated, and serve. 319. Ragout of Hare. Skin and clean a hare, cut it in pieces and prepare it in the same manner as for ragout of venison (Art. 331). 320. Rabbit Saute a la Minute. Cut in pieces two rabbits, which you have skinned and cleaned, put them in a saucepan with two ounces of butter, salt, pepper, a little allspice, and nutmeg. Put on the fire for about twenty minutes, then add four chopped shallots, a wineglass of white wine✪ Rabbit Saute a la Minute, boil ten minutes, add a tablespoonful of chopped parsley, and serve. 321. Ragout of Rabbit. After having cleaned and skinned two rabbits, cut them in pieces and cook exactly as for ragout of venison (Art. 331). 120 FRENCH DISHES. 322. Roast Rabbit. Take two rabbits and pro- ceed exactly as for roast hare, except that instead of cooking an hour, cook them three quarters of an hour, and serve with a sauce ravigote hot (Art. in).

AI-modernized reading of the original text

314. Pigeons Poeles. Clean eight pigeons, and put them in a saucepan with a clove of garlic, two cloves, two pepper-corns, two bay-leaves, a branch of thyme, an onion cut in slices, a little salt and pepper, and moisten with quarter of a pint of consomme- and the same of white wine. Simmer gently, and, when they are cooked, drain off the liquid, remove all the grease, strain it, reduce it on the fire one half, add a dozen mushrooms, and serve with the pigeons. 315. Pigeons en Compote. Prepare and cook eight pigeons in the same manner as described for squabs en compote (Art. 301), with the exception of cooking them an hour longer. 316. Fillets of Hare Sautes. Take the fillets of two hares, and cut them in medium-sized pieces. Put them in a saucepan with two ounces of butter, an onion cut in slices, a clove of garlic chopped, two bay-leaves, two cloves, and two branches of thyme. After having been on a good fire ten minutes, add a tablespoonful of flour and your fillets ; moisten with quarter of a pint of consomme- (Art. 1), and the same of red wine, a pinch of salt and pepper, and boil on a good fire forty minutes. Remove your fillets, strain the liquid, put it back on the fire with your fillets, add a tablespoonful of vinegar, boil five minutes, and serve. 317. Roast Hare. Clean and uncase a hare, then take off the skin on top of the thighs and fillet, lard them, and put them in a pan with a little salt and pepper on top and a little melted butter. Baste them from time to time, and roast them an hour. Serve with a sauce poivrade (Art. 95). 318. Hare a la Bourgeoise. When your hare is uncased and cleaned, cut it in pieces and put it in a saucepan, with a quarter of a pound of bacon cut in small pieces, several branches of parsley, enclosing three cloves, three pepper-corns, two branches of thyme, two cloves of garlic, and tie all well together. Moisten with half a pint of consomme (Art. 1), the same of white wine, and about thirty pieces of turnips cut in small quarters ; reduce on the fire until nearly all the liquid has evaporated, and serve. 319. Ragout of Hare. Skin and clean a hare, cut it in pieces and prepare it in the same manner as for ragout of venison (Art. 331). 320. Rabbit Saute a la Minute. Cut in pieces two rabbits, which you have skinned and cleaned, put them in a saucepan with two ounces of butter, salt, pepper, a little allspice, and nutmeg. Put on the fire for about twenty minutes, then add four chopped shallots, a wineglass of white wine, boil ten minutes, add a tablespoonful of chopped parsley, and serve. 321. Ragout of Rabbit. After having cleaned and skinned two rabbits, cut them in pieces and cook exactly as for ragout of venison (Art. 331). 322. Roast Rabbit. Take two rabbits and proceed exactly as for roast hare, except that instead of cooking an hour, cook them three quarters of an hour, and serve with a sauce ravigote hot (Art. in).

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French dishes for American tables