COULIS DE LAPEREAU AU CURRIE

Ingredients

• legs of a young wild rabbit
• one quart of white consommé
• two tablesponfuls of chopped onion
• one-half tablespoonful of fecula
• sufficient quantity of curry
• three or four tablespoonfuls of cream
• one or two tablespoonfuls of consommé

Method

1. 1

   Stiffen rabbit legs in butter, cook with vegetables and consommé.

2. 2

   Brown onion, add fecula and curry, moisten with rabbit cooking liquor, simmer, strain, and finish with cream.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 136. The excerpt below is the record exactly as published.

COULIS DE LAPEREAU AU CURRIE Cut the legs of a young wild rabbit into small pieces, stiffen these in butter, and put them into the stewpan with a few roundels of carrot and onion, one small faggot of parsley and celery, and one quart of white consommé. Set to cook gently. Also lightly brown in butter two tablesponfuls of chopped onion, besprinkle with one-half tablespoonful of fecula and a 236 GUIDE TO MODERN COOKERY sufficient quantity of curry, moisten with the strained cooking- liquor of the pieces of rabbit, bring to the boil, and set to simmer for seven or eight minutes. Rub through tammy and then despumate for twenty minutes, adding from time to time one or two tablespoonfuls of consommé with the view of promoting the clarification of the cullis. When about to serve finish the latter with three or four tablespoonfuls of cream

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