•with a rich Espagnole sauce.
au jus de groseilles — with Poivrade sauce and red
currant jelly.
Eouelles de cerf a la St. Hubert are slices of fillet
of venison, larded, and cooked in brown sauce
with wine, slices of gherkins, etc. ; served
with a compote of French plums.
Cotelettes de chevreuil sautees are cutlets of roe-
buck cooked in butter, with wine, stock, mush-
rooms, etc., and served in the sauce.
sautees sauce Poivrade are saute, and served in
Poivrade sauce with pickled mushrooms.
a la Bohemienne are soaked in marinade, bread-
crumbed and broiled ; served in brown sauce
with some of the marinade, currant jelly, etc.
Civet de chevreuil is jugged roebuck.
Slices from any joint are served in Piqtiante
sauce with currant jelly, etc., as E 'mince de chevreuil.
For Salmis de chevreuil a la Sultane, the meat is
soaked in marinade, stewed, and served in
a brown sauce with port wine and pickled
sultanas.
HARE.
Lievre, or levraut, saute is cut in pieces, saute,
and served in a sauce of broth and wine with
mushrooms, etc.
Civet de lievre is jugged hare; a la St. Hubert,
it is served with a compote of cherries, and
a rich sauce with wine and chopped truffles.
Filets de lievre, or levraut, are fillets of hare fried
ENTREES. 93
aiid dressed in a circle with a brown sauce.
They are also piques — larded and braised,
and served with Poivrade sauce. Served
with tomato sauce, they are piques sauce
tomates. A la Bourguignotte, they are cut in
halves, larded and braised ; dressed in a crown
with a brown sauce, bacon cut in dice, young
onions, etc.
Cotelcttes de lievre a la Daupliine are slices cut from
the fillets with a small piece of bone stuck
in each, breadcrumbed and fried ; served with
Piquante sauce and chopped olives. Arranged
alternately with little cutlet shapes of rich
hare stuffing, and served with a game sauce,
garnished with mushrooms and button onions,
they are called a la Chef.
For Turban de lievre a la Peronne, the fillets are
dressed in the same way, and arranged in a
circle alternately with quenelles of forcemeat
of hare ; white sauce with vinegar and pickled
onions.
Jjjudins de lih-re. Kolls of forcemeat of hare,
breadcrumbed and browned. Aux cerises, they
are garnished with stewed cherries, j
RABBITS.
Cut in joints, Babbits are served as —
Lapereau, or Lapin, saute aux fines herbes — saute,
and served in fine-herbs sauce.
saute aux truffes — with brown sauce and slices
94 MENUS MADE EASY.
of truffles; or aux olives, substituting olives
for the truffles.
Lapereau, or Lapin, a la Venitienne — larded,
braised in oil and wine with veal and garlic,
and served with the sauce.
a la Suisse — fried in batter.
en kari, or a la Madras — curried and served
with rice.
en gibelotte — stewed with onions, bacon, wine,
etc. ; served in the sauce with mushrooms.
en papillate — boned, coated with a stuffing of
bacon, mushrooms, etc., and broiled in papers.
The backbone with the fillets, cut in sections,
larded, and braised, is served as Grenadins
de lapin or lapereau, with brown sauce and
spinach.
Cotelettes de lapereau a la Soubise are made with the
legs, cut in two, boned, spread with forcemeat
and served with Soubise sauce.
Filets de lapereaux aux concombres are fillets of
roast rabbits in a white sauce with slices of
cucumber.
a la Valenciennes are dressed in a crown with
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•with a rich Espagnole sauce.
au jus de groseilles — with Poivrade sauce and red
currant jelly.
Eouelles de cerf a la St. Hubert are slices of fillet
of venison, larded, and cooked in brown sauce
with wine, slices of gherkins, etc. ; served
with a compote of French plums.
Cotelettes de chevreuil sautees are cutlets of roe-
buck cooked in butter, with wine, stock, mush-
rooms, etc., and served in the sauce.
sautees sauce Poivrade are saute, and served in
Poivrade sauce with pickled mushrooms.
a la Bohemienne are soaked in marinade, bread-
crumbed and broiled ; served in brown sauce
with some of the marinade, currant jelly, etc.
Civet de chevreuil is jugged roebuck.
Slices from any joint are served in Piqtiante
sauce with currant jelly, etc., as E 'mince de chevreuil.
For Salmis de chevreuil a la Sultane, the meat is
soaked in marinade, stewed, and served in
a brown sauce with port wine and pickled
sultanas.
HARE.
Lievre, or levraut, saute is cut in pieces, saute,
and served in a sauce of broth and wine with
mushrooms, etc.
Civet de lievre is jugged hare; a la St. Hubert,
it is served with a compote of cherries, and
a rich sauce with wine and chopped truffles.
Filets de lievre, or levraut, are fillets of hare fried
ENTREES. 93
aiid dressed in a circle with a brown sauce.
They are also piques — larded and braised,
and served with Poivrade sauce. Served
with tomato sauce, they are piques sauce
tomates. A la Bourguignotte, they are cut in
halves, larded and braised ; dressed in a crown
with a brown sauce, bacon cut in dice, young
onions, etc.
Cotelcttes de lievre a la Daupliine are slices cut from
the fillets with a small piece of bone stuck
in each, breadcrumbed and fried ; served with
Piquante sauce and chopped olives. Arranged
alternately with little cutlet shapes of rich
hare stuffing, and served with a game sauce,
garnished with mushrooms and button onions,
they are called a la Chef.
For Turban de lievre a la Peronne, the fillets are
dressed in the same way, and arranged in a
circle alternately with quenelles of forcemeat
of hare ; white sauce with vinegar and pickled
onions.
Jjjudins de lih-re. Kolls of forcemeat of hare,
breadcrumbed and browned. Aux cerises, they
are garnished with stewed cherries, j
RABBITS.
Cut in joints, Babbits are served as —
Lapereau, or Lapin, saute aux fines herbes — saute,
and served in fine-herbs sauce.
saute aux truffes — with brown sauce and slices
94 MENUS MADE EASY.
of truffles; or aux olives, substituting olives
for the truffles.
Lapereau, or Lapin, a la Venitienne — larded,
braised in oil and wine with veal and garlic,
and served with the sauce.
a la Suisse — fried in batter.
en kari, or a la Madras — curried and served
with rice.
en gibelotte — stewed with onions, bacon, wine,
etc. ; served in the sauce with mushrooms.
en papillate — boned, coated with a stuffing of
bacon, mushrooms, etc., and broiled in papers.
The backbone with the fillets, cut in sections,
larded, and braised, is served as Grenadins
de lapin or lapereau, with brown sauce and
spinach.
Cotelettes de lapereau a la Soubise are made with the
legs, cut in two, boned, spread with forcemeat
and served with Soubise sauce.
Filets de lapereaux aux concombres are fillets of
roast rabbits in a white sauce with slices of
cucumber.
a la Valenciennes are dressed in a crown with