white sauce, cream and mushrooms. With
alternate pieces of ham, they are called a
Vecarlate.
They are also served a la Musulmane — larded
and braised ; dressed in a crown with curry sauce,
and rice in the centre.
Turban de lapereau a la Douariere is composed of
small fillets larded and braised; served with
ENTRIES. 95
quenelles of forcemeat of rabbit in the centre,
and brown sauce with wine, etc.
Lapereau en salade. Fillets of roast rabbits soaked
in oil and vinegar; served cold on a salad,
garnished with hard-boiled egg, beetroot, etc.
Escalopes de lapereau au fumet. Fillets cut in oval
slices, and arranged with a little slice of truffle
on each piece; covered with a white sauce
made of rabbit, and baked. Aux pointes
d'asperges, the slices are served in a white
sauce with asparagus.
For Fricassee de lapereau the rabbit is cut up and
cooked in a white sauce with mushrooms, etc.
Supreme de lapereau a VIndienne is a white curry
of rabbit. It may be served cold as a Cliaud-
froid.
Boudin de lapin is a poached roll of rabbit force-
meat ; served with mushrooms or truffles, in
brown sauce. It is also cut in pieces and
dressed on a border.
a la Bichelieu. A roll of forcemeat of fowl,
truffles, etc., thickly covered with forcemeat
of rabbit, breadcrumbed and broiled; served
with Perigueux sauce.
Cotelettes de lapereau a la Maintenon are cutlet
shapes of minced rabbit, breadcrumbed and
fried, and served in a brown sauce with wine.
a la Duchesse Marie are cutlet moulds of rabbit
cream, coated alternately with chopped ham
and chopped truffles ; served with white sauce
and a vegetable garnish.
96 MENUS MADE EASY.
Petits cannelons de lapereau are little rolled pastry
cases filled with minced rabbit.
Chartreuse a la Mikado is a preparation of minced
rabbit, steamed in a mould lined with force-
meat and decorated with rings of different
coloured vegetables.
Timbales de semoule au chasseur are small moulds
of semolina, breadcrumbed and fried, filled
with forcemeat of rabbit and puree of mush-
rooms.
Many of the ways in which chickens are dressed
are also suitable for rabbits.
PHEASANT.
A roast Pheasant, cut up, is served with Salmis
sauce and mushrooms or truffles, as Salmis de
faisan. Aux pruneaux — it is garnished with stewed
prunes.
Faisan au veloute de gibier is served in a white
game sauce ; a la puree de gibier in a puree of
game sauce,
a la Bohemienne is served in a rich brown sauce
with chopped ham and mushrooms,
a la bonne femme is cooked with square pieces of
ham, slices of Portugal onions, etc.
Fillets of pheasants are served as —
Filets de faisans piques aux legumes — larded and
braised ; dressed in a crown alternately with
stewed pieces of cucumber of the same size ;
Jardiniere garnish in the centre.
a la Comte de Brabant — larded and braised;
ENTREES. 97
arranged alternately with slices of bacon
round a pyramid of Brussels sprouts. Fumet
of game sauce.
Filets de faisans a la Marquise — half of them larded
and braised, and half breadcrumbed and fried ;
arranged alternately, with cocks' combs in the
centre, and white game sauce,
a la Maintenon — very small fillets coated with
a white sauce with chopped mushrooms, etc. ;
broiled in papers, and served with gravy.
Chaudfroid de filets de faisans is a cold entree of small
fillets of roast pheasants coated with a game
Page 35
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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white sauce, cream and mushrooms. With
alternate pieces of ham, they are called a
Vecarlate.
They are also served a la Musulmane — larded
and braised ; dressed in a crown with curry sauce,
and rice in the centre.
Turban de lapereau a la Douariere is composed of
small fillets larded and braised; served with
ENTRIES. 95
quenelles of forcemeat of rabbit in the centre,
and brown sauce with wine, etc.
Lapereau en salade. Fillets of roast rabbits soaked
in oil and vinegar; served cold on a salad,
garnished with hard-boiled egg, beetroot, etc.
Escalopes de lapereau au fumet. Fillets cut in oval
slices, and arranged with a little slice of truffle
on each piece; covered with a white sauce
made of rabbit, and baked. Aux pointes
d'asperges, the slices are served in a white
sauce with asparagus.
For Fricassee de lapereau the rabbit is cut up and
cooked in a white sauce with mushrooms, etc.
Supreme de lapereau a VIndienne is a white curry
of rabbit. It may be served cold as a Cliaud-
froid.
Boudin de lapin is a poached roll of rabbit force-
meat ; served with mushrooms or truffles, in
brown sauce. It is also cut in pieces and
dressed on a border.
a la Bichelieu. A roll of forcemeat of fowl,
truffles, etc., thickly covered with forcemeat
of rabbit, breadcrumbed and broiled; served
with Perigueux sauce.
Cotelettes de lapereau a la Maintenon are cutlet
shapes of minced rabbit, breadcrumbed and
fried, and served in a brown sauce with wine.
a la Duchesse Marie are cutlet moulds of rabbit
cream, coated alternately with chopped ham
and chopped truffles ; served with white sauce
and a vegetable garnish.
96 MENUS MADE EASY.
Petits cannelons de lapereau are little rolled pastry
cases filled with minced rabbit.
Chartreuse a la Mikado is a preparation of minced
rabbit, steamed in a mould lined with force-
meat and decorated with rings of different
coloured vegetables.
Timbales de semoule au chasseur are small moulds
of semolina, breadcrumbed and fried, filled
with forcemeat of rabbit and puree of mush-
rooms.
Many of the ways in which chickens are dressed
are also suitable for rabbits.
PHEASANT.
A roast Pheasant, cut up, is served with Salmis
sauce and mushrooms or truffles, as Salmis de
faisan. Aux pruneaux — it is garnished with stewed
prunes.
Faisan au veloute de gibier is served in a white
game sauce ; a la puree de gibier in a puree of
game sauce,
a la Bohemienne is served in a rich brown sauce
with chopped ham and mushrooms,
a la bonne femme is cooked with square pieces of
ham, slices of Portugal onions, etc.
Fillets of pheasants are served as —
Filets de faisans piques aux legumes — larded and
braised ; dressed in a crown alternately with
stewed pieces of cucumber of the same size ;
Jardiniere garnish in the centre.
a la Comte de Brabant — larded and braised;
ENTREES. 97
arranged alternately with slices of bacon
round a pyramid of Brussels sprouts. Fumet
of game sauce.
Filets de faisans a la Marquise — half of them larded
and braised, and half breadcrumbed and fried ;
arranged alternately, with cocks' combs in the
centre, and white game sauce,
a la Maintenon — very small fillets coated with
a white sauce with chopped mushrooms, etc. ;
broiled in papers, and served with gravy.
Chaudfroid de filets de faisans is a cold entree of small
fillets of roast pheasants coated with a game