French dishes for American tables

323. Hash of Rabbit. Take the remains of two rabbits, or one whole rabbit, and the same quantity of a cold leg of mutton, and chop very fine. Break the bones of your rabbit and put them in a saucepan, with two chopped cloves of garlic, two cloves, two bay-leaves, a branch of thyme, a little mace, and a pinch of sage. Put them on the fire ten minutes, moisten with two claret-glasses of red wine and one of consomme (Art. 1). Boil three quarters of an hour, strain, then add them to your hash in a frying-pan, with a little salt, pepper, and nutmeg. Heat without boiling, and serve very hot; garnish with pieces of bread fried in butter. 324. Rabbit a l'Espagnole. After having skinned and cleaned two rabbits, cut them in pieces and put them in a saucepan on the fire for fifteen minutes with some butter. Moisten them with a claret-glass of consomme (Art. 1), a pinch of salt, pepper, and nutmeg, and a little thyme. Reduce on the fire until almost all moisture is evaporated, add half a pint of Spanish sauce (Art. 80), and three tablespoonfuls of tomatoes. Boil ten minutes, and just before serving sprinkle a little chopped parsley on top. 325. Supreme of Partridge. Take the breasts of four partridges and separate the upper from the lower fillet, so as to make an opening for stuffing; ENTREES. I2i chop up the white and dark meat fine, which put in a saucepan with a little butter, and toss on the fire until done ; then mix thoroughly with quarter of a pint of bechamel sauce (Art. 83), and a few truffles and mushrooms chopped fine. When this mixture is cold, stuff with it the under fillet of partridge and cover with the upper. Put them in a pan, cover with buttered paper, and send to a moderate oven for about half an hour, or a little more. Dust over with hashed truffles, and serve with puree of celery (Art. 392)- 326. Timbale of Partridge. Proceed exactly as for timbale of chicken (Art. 289). Timbale of grouse may be made in the same manner. 327. Venison Chops, with Currant Jelly Sauce. Broil eight venison chops for about six to seven minutes. Put in a saucepan nearly half a pint of Spanish sauce (Art. 80) and the eighth of a pint of currant jelly ; let them boil a moment, or until the currant jelly is dissolved ; then serve your chops with the sauce around them. 328. Saddle of Venison. Take seven pounds of a saddle of venison, roast it about thirty-five minutes, and serve with currant jelly. 329. Leg of Venison. Take seven pounds of a leg of venison, which roast forty-five minutes, and serve with currant jelly. 330. Venison Chops. Put eight venison chops in an earthen jar with four bay-leaves, three branches of thyme, six cloves, six pepper-corns, four branches of parsley, a clove of garlic, a sliced onion and carrot, and a pint of vinegar ; let them soak twenty-four hours ; drain them, and put them in a frying-pan with an ounce of butter ; shake them in the pan until done. Put four tablespoonfuls of vinegar, with a pinch of pepper, in a saucepan on the fire, reduce two thirds, add half a pint of Spanish sauce (Art. 80), boil five minutes, and serve with your chops on a very hot dish.