Chop liver and
heart very finely, mix with the blood (if any), and add
to the stew about a quarter of an hour before it is done.
Have ready some Godivean quenelles and croutes of
fried bread. Dish up the civet as neatly as possible,
decorate with braised onions, croutons, and Godivean
quenelles round the base of the dish, and serve with a
small glass dish of red-currant jelly.
481. Godivean Quenelles for Civet. — } lb. veal suet,
|- lb. lean veal, ^ lb. pate a choux or panade, 2 yolks,
and 1 white of egg. Salt, pepper, nutmeg.
Pound, mix, pass through a sieve, season and make
up into quenelles, steam or poach.
482. Lapin Frit a la Tartare. — 1 young rabbit,
ENTREES (hot). 551
1 egg, 2 oz. butter, breadcrumbs, Tartare sauce, No.
213, seasoning, frying fat.
Skin, draw, wash, and wipe the rabbit, cut it into
neat joints, and fry in butter in a saute-pan until three-
parts done. Sprinkle with a little pepper and salt, 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,
483. Gibelotte de Lapin. — 1 or 2 Ostend rabbits
(skinned), ^ lb. fat bacon, bouquet garni. No. 3, 2 oz.
butter, 1 oz. flour, 18 button onions, 1 glass Chablis or
Sauterne, | of a pint of stock, salt, pepper.
Wipe the rabbit with a damp cloth, and cut it into
neat joints not too large. Cut the bacon into slices,
put the butter and bacon in a saute-pan, and stir over
the fire for five minutes. Take out the bacon, and put
on a plate. Peel the onions, fry them a golden colour
in the butter, and put with the bacon. Let the butter
get thoroughly hot, and put in the rabbit. Let each
piece become of a nice brown colour, season with salt
and pepper, sprinkle in the flour, let it get nicely brown,
moisten with the stock, add the wine and bouquet garni,
which should consist of two sprigs of parsley, a sprig of
marjoram, a sprig of thyme, and a bayleaf, all tied up
neatly with a piece of white cotton or thin string. Let
it come slowly to a boil, skim, put in the onions, and
let the whole simmer very gently for about an hour and
a quarter. The saute-pan should be kept well covered
when once the contents commence to simmer, so as to
prevent the steam as much as possible from escaping.
About ten minutes before the above-stated time, put in
the liver, well washed, and cut into four. Before dish-
ing up, take out the pieces of rabbit, onion, and liver,
and put in another saute-pan ; add the bacon. Take off
552 RECHERCHE COOKERY.
the fat from the sauce, and strain over the rabbit.
Place a round piece of toasted bread in the centre of
a dish, dress the pieces of rabbit neatly on it, and put
the garnish over and round it. Boil up the sauce, and
pour over the meat.
Page 243
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Chop liver and
heart very finely, mix with the blood (if any), and add
to the stew about a quarter of an hour before it is done.
Have ready some Godivean quenelles and croutes of
fried bread. Dish up the civet as neatly as possible,
decorate with braised onions, croutons, and Godivean
quenelles round the base of the dish, and serve with a
small glass dish of red-currant jelly.
481. Godivean Quenelles for Civet. — } lb. veal suet,
|- lb. lean veal, ^ lb. pate a choux or panade, 2 yolks,
and 1 white of egg. Salt, pepper, nutmeg.
Pound, mix, pass through a sieve, season and make
up into quenelles, steam or poach.
482. Lapin Frit a la Tartare. — 1 young rabbit,
ENTREES (hot). 551
1 egg, 2 oz. butter, breadcrumbs, Tartare sauce, No.
213, seasoning, frying fat.
Skin, draw, wash, and wipe the rabbit, cut it into
neat joints, and fry in butter in a saute-pan until three-
parts done. Sprinkle with a little pepper and salt, 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,
483. Gibelotte de Lapin. — 1 or 2 Ostend rabbits
(skinned), ^ lb. fat bacon, bouquet garni. No. 3, 2 oz.
butter, 1 oz. flour, 18 button onions, 1 glass Chablis or
Sauterne, | of a pint of stock, salt, pepper.
Wipe the rabbit with a damp cloth, and cut it into
neat joints not too large. Cut the bacon into slices,
put the butter and bacon in a saute-pan, and stir over
the fire for five minutes. Take out the bacon, and put
on a plate. Peel the onions, fry them a golden colour
in the butter, and put with the bacon. Let the butter
get thoroughly hot, and put in the rabbit. Let each
piece become of a nice brown colour, season with salt
and pepper, sprinkle in the flour, let it get nicely brown,
moisten with the stock, add the wine and bouquet garni,
which should consist of two sprigs of parsley, a sprig of
marjoram, a sprig of thyme, and a bayleaf, all tied up
neatly with a piece of white cotton or thin string. Let
it come slowly to a boil, skim, put in the onions, and
let the whole simmer very gently for about an hour and
a quarter. The saute-pan should be kept well covered
when once the contents commence to simmer, so as to
prevent the steam as much as possible from escaping.
About ten minutes before the above-stated time, put in
the liver, well washed, and cut into four. Before dish-
ing up, take out the pieces of rabbit, onion, and liver,
and put in another saute-pan ; add the bacon. Take off
552 RECHERCHE COOKERY.
the fat from the sauce, and strain over the rabbit.
Place a round piece of toasted bread in the centre of
a dish, dress the pieces of rabbit neatly on it, and put
the garnish over and round it. Boil up the sauce, and
pour over the meat.