484. Cotelettes de Lapereaux. — Take 4 legs (culottes)
of wild rabbit, cut them in two, remove the bones
(reserve the knuckle-bones for further use), flatten each
with the cutlet-bat. Prepare a forcemeat of rabbit meat
(3 oz.), 1 eggj 1 oz. fat bacon, 2 tablespoonfuls of white
sauce. Season with pepper, salt, and aromatic spice.
When powdered, pass through a sieve. Fry a dessert-
spoonful of chopped parsley, tarragon, and chervil leaves
in a little fresh butter, and add to the farce. Spread
the cut side of the rabbit legs with this farce, shape
them neatly in the form of cutlets, season with a little
salt and pepper, wrap each in a piece of pig's caul, fry a
little on each side in butter. When cold, insert small
bones to imitate cutlet bones, dip in egg and breadcrumbs,
fry in clarified butter or fat, drain, dish up, and serve
with tomato sauce, No. 202.
485. Cailles a la Souvaroffe. — 4 quails, 2 oz. butter,
1 lb. lean veal, J lb. beef suet, 4 oz. panade, 2 whole
and 1 yolk of eggs, j gill cream, ^ pint game sauce, No.
200, ^ glass sherry, 6 heads of mushrooms, 6 cocks'
combs, G cocks' kernels, 8 small quenelles, 2 truffles, salt,
pepper, and nutmeg.
Truss the quails for roasting, put them in a saute-
pan or tin with the butter, and roast in the oven till
three-parts done. Prepare a farce, cut the veal into fine
slices, pound in a mortar, and rub through a sieve.
Shred the suet finely, and pound likewise ; mix both
together, add the panade, season with pepper, salt, and
nutmeg, work in the yolks of eggs and a little cream.
Put this in a basin. Beat the whites of eggs to a stiff
froth, and mix carefully with the forcemeat. Butter a
small border-mould, fill up with the above preparation,
place it in a stewpan, with enough boiling water to
come about half way up the side of the mould. Let it
ENTBEES (hot). 553
come to the boil, cover with a buttered paper, and finish
in the oven. Prepare 8 small quenelles with the
remainder of forcemeat, poach them in a little stock,
strain, and put in the game sauce, previously heated.
Add the sherry, cocks' combs, and kernels, also the
truffles cut into slices. Let the whole simmer for a
few minutes, and keep hot till wanted. Turn the border
of forcemeat on to a round entree-dish. Cut the quails
in halves or quarters, place them in the hot sauce for
about five minutes, then dress them neatly round the
base of the border. Dress the financiere garniture in
the centre of the dish, boil up the sauce, sauce over the
whole, and serve.
486. Perdrix, braisees, aux Choux (Braised Par-
tridges with Cabbage). — 2 or 3 partridges, 2 small cab-
bages, 1 carrot, 1 onion, 8 oz. salt pork or fat bacon, 3
cloves, bouquet garni, No. 3, 1 glass white wine, 1^
pint rich broth, 1 gill Espagnole sauce. No. 184, salt,
pepper, nutmeg, 2 oz. dripping.
Page 244
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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484. Cotelettes de Lapereaux. — Take 4 legs (culottes)
of wild rabbit, cut them in two, remove the bones
(reserve the knuckle-bones for further use), flatten each
with the cutlet-bat. Prepare a forcemeat of rabbit meat
(3 oz.), 1 eggj 1 oz. fat bacon, 2 tablespoonfuls of white
sauce. Season with pepper, salt, and aromatic spice.
When powdered, pass through a sieve. Fry a dessert-
spoonful of chopped parsley, tarragon, and chervil leaves
in a little fresh butter, and add to the farce. Spread
the cut side of the rabbit legs with this farce, shape
them neatly in the form of cutlets, season with a little
salt and pepper, wrap each in a piece of pig's caul, fry a
little on each side in butter. When cold, insert small
bones to imitate cutlet bones, dip in egg and breadcrumbs,
fry in clarified butter or fat, drain, dish up, and serve
with tomato sauce, No. 202.
485. Cailles a la Souvaroffe. — 4 quails, 2 oz. butter,
1 lb. lean veal, J lb. beef suet, 4 oz. panade, 2 whole
and 1 yolk of eggs, j gill cream, ^ pint game sauce, No.
200, ^ glass sherry, 6 heads of mushrooms, 6 cocks'
combs, G cocks' kernels, 8 small quenelles, 2 truffles, salt,
pepper, and nutmeg.
Truss the quails for roasting, put them in a saute-
pan or tin with the butter, and roast in the oven till
three-parts done. Prepare a farce, cut the veal into fine
slices, pound in a mortar, and rub through a sieve.
Shred the suet finely, and pound likewise ; mix both
together, add the panade, season with pepper, salt, and
nutmeg, work in the yolks of eggs and a little cream.
Put this in a basin. Beat the whites of eggs to a stiff
froth, and mix carefully with the forcemeat. Butter a
small border-mould, fill up with the above preparation,
place it in a stewpan, with enough boiling water to
come about half way up the side of the mould. Let it
ENTBEES (hot). 553
come to the boil, cover with a buttered paper, and finish
in the oven. Prepare 8 small quenelles with the
remainder of forcemeat, poach them in a little stock,
strain, and put in the game sauce, previously heated.
Add the sherry, cocks' combs, and kernels, also the
truffles cut into slices. Let the whole simmer for a
few minutes, and keep hot till wanted. Turn the border
of forcemeat on to a round entree-dish. Cut the quails
in halves or quarters, place them in the hot sauce for
about five minutes, then dress them neatly round the
base of the border. Dress the financiere garniture in
the centre of the dish, boil up the sauce, sauce over the
whole, and serve.
486. Perdrix, braisees, aux Choux (Braised Par-
tridges with Cabbage). — 2 or 3 partridges, 2 small cab-
bages, 1 carrot, 1 onion, 8 oz. salt pork or fat bacon, 3
cloves, bouquet garni, No. 3, 1 glass white wine, 1^
pint rich broth, 1 gill Espagnole sauce. No. 184, salt,
pepper, nutmeg, 2 oz. dripping.