Cavy en Gibelotte

Ingredients

• The Cavy, having been killed in a proper manner and scalded
• Procure a middling-sized eel
• cut it into lengths of 2in.
• Make a roux with flour and butter
• Make a roux with flour and butter
• with the addition of mushrooms
• and little onions
• moisten with white wine
• double the quantity of stock
• season with salt
• and pepper
• a bouquet of parsley, thyme, and little green onions

Method

1. 1

   Cut the Cavy into joints.

2. 2

   Prepare the eel and cut it into lengths.

3. 3

   Make a roux with flour and butter, sauté the Cavy and eel with mushrooms and onions.

4. 4

   Moisten with white wine and stock, season, and cook until the sauce reduces.

5. 5

   Replace eel and onions, finish cooking slowly, skim off fat, remove bouquet, and serve hot.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 17. The excerpt below is the record exactly as published.

Cavy en Gibelotte. — The Cavy, having been killed in a proper manner and scalded, should be cut up into joints, something as a rabbit is carved. It requires a sharp knife to do this, as the skin is thick and tough. The body will cut into three pieces. Procure a middling-sized eel, and having prepared it in the usual way, out it into lengths of 2in. Make a roux with flour and butter, saute the Cavy and eel in this, with the addition of mushrooms and little onions ; moisten with white wine and double the quantity of stock ; season with salt, pepper, a bouquet of parsley, thyme, and little green onions. Then take out the pieces of eel and the little onions ; For details respecting Culinary Processes , Utensils, Sauces, dec., referred to, see under their special heads. 728 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Guinea Pigs — continued. cook the Cavy fast until the sauce is reduced to two -thirds ; replace the eel and little onions, and finish cooking slowly. Skim off the fat, take out the bouquet, and serve hot. Cavy aux Pines Herbes. — Take a full-grown and fat hog Cavy, killed, scalded, and cleaned as previously described ; blanch it in 1 pint of boiling water, and cut into joints. Make the water thick with a white roux of flour and butter ; put it over the fire in a moderate-sized stewpan, stir till thick and smooth, add 1 table-spoonful each of parsley and green onions, or chives, chopped small, and pepper

Cook this with the app: pantry check, scaling, and the assistant.