Darioles de Lapin a la Heine

Ingredients

• £ lb. rabbit meat
• 2 oz. lean pork
• 1 oz. butter
• 2 oz. panade
• 3 yolks of egg
• 1 gill bechamel sauce
• a small tin or terrine of foie gras pate
• Seasoning (salt, pepper, and a pinch of cayenne)
• supreme sauce

Method

1. 1

   Pound the meat (rabbit and pork) in a mortar until quite smooth; then add by degrees the panade, the eggs, and bechamel sauce, also about three-quarters of an ounce of butter.

2. 2

   Season to taste, and rub through a fine wire sieve.

3. 3

   Butter some dariole moulds; dust the inside with finely-chopped hard-boiled yolks of egg, and line with a layer of forcemeat as above prepared.

4. 4

   Put a piece of foie gras in the centre of each, and fill up with farce (forcemeat).

5. 5

   Place the moulds in a saute-pan, with sufficient boiling water to reach half-way up to the moulds.

6. 6

   Cover them with buttered paper, and poach in the oven for about twenty minutes.

7. 7

   To serve, turn out the moulds on to a hot round entree-dish.

8. 8

   Arrange the darioles neatly, and pour the supreme sauce over them.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 299. The excerpt below is the record exactly as published.

Darioles de Lapin a la Heine. — £ lb. rabbit meat freed from bone and skin, 2 oz. lean pork, 1 oz. butter, 2 oz. panade,. 3 yolks of egg, \ gill bechamel sauce (No. 202), a small tin or terrine of foie gras pate. Seasoning (salt, pepper, and a pinch of cayenne ), supreme sauce

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