Potaqe de Lapin d VOseille (Rabbit Soup with Sorrel)

Ingredients

• 1 large tender rabbit
• 1 lb. shin of beef
• 1 lb. knuckle of veal
• 1 lb. lean bacon
• 1 carrot
• 1 onion
• 3 cloves
• 1 leek
• 1 blade of mace
• 10 peppercorns
• 3 yolks of eggs
• 1 gill of cream
• 1 handful sorrel-leaves
• £ lemon
• 2 oz. flour
• 2 oz. butter
• salt
• pepper
• chopped parsley

Method

1. 1

   Cut rabbit into small pieces, bone the breast, fry with bacon and butter until done.

2. 2

   Prepare vegetables, stick cloves into onion, combine with rabbit, bacon, beef, veal, peppercorns, and mace in a stewpan.

3. 3

   Add water, boil, skim, and cook slowly for three hours.

4. 4

   Strain, melt butter, stir in flour, moisten with stock, add bacon and rabbit meat, boil for half an hour.

5. 5

   Rub through a sieve, season, add blanched sorrel, mix cream with yolks, stir into soup without boiling.

6. 6

   Serve with parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 110. The excerpt below is the record exactly as published.

1 gill of cream, 1^- quarts fish stock, 1 quart of milk, salt and pepper, 2 blades of mace, fried bread croutons, 6 peppercorns. Put the scallops in a stewpan with the fish stock, bouquet garni, half a dozen peppercorns, and the mace. Boil for 20 minutes, strain off the stock, and save for further use ; remove the parsley and herbs (bouquet garni), mace, and peppercorns, and chop the scallops finely. Peel and chop the onion, cover with boiling water, and boil for five minutes ; strain, put them in a stewpan with the butter, and cook until tender. Add the flour, stir well for a few minutes, moisten with the stock, and add the milk (boiling), put in the chopped scallops, stir over the fire until it boils, and let simmer for 15 minutes. Season with salt, pepper, and a pinch of cayenne ; rub through a fine sieve ; return to the stewpan, add the cream and a little more milk if found too thick ; give it another boil, pour into a soup-tureen, and serve with fried bread croutons. SOUPS {POT AGES) 155 159. Bisque auoc Sultres {Oyster Puree).— 2 dozen sauce oysters, 1 oz. butter, 1 shallot, 1 slice of onion, 1 saltspoonful curry- powder, 3 pints fish stock {or mutton or veal broth), 1 large table- spoonful cornflour, 2 egg-yolks, | pint cream, salt, pepper, nutmeg. Put the oysters in a small saucepan with their liquor ; place them on a hot fire to poach, then drain, preserving the liquor. Beard half the oysters and cut them into quarters, pound the remainder with the beards in a mortar to a smooth paste, then rub through a sieve. Chop the shallot and onion. Fry them in butter, just long enough to blend, without taking colour, add the curry-powder, the cornflour, and oyster puree, and moisten with the liquor of the oyster and the stock. Stir till it boils, and let simmer for about 20 minutes ; season to taste with salt, pepper, and nutmeg, now mix the yolks of eggs with the cream and incorporate with the soup ; stir long enough over the fire to bind the former. Pass the whole through a tammy cloth. Beturn to the stewpan, add the quarters of oysters, re-heat and serve. 160. Bisque d’Ecrevisse {Crayfish Soup). — 40 to 50 crayfish, 3 boned anchovies, 4 oz. butter, 4 oz. rice, 1 small onion, stuck with 2 cloves, 2 quarts fish stock, 1 French dinner roll, 1 gill cream, 1 teaspoonful lemon-juice, salt and pepper. Take out the gut from the centre fin of the tail of each crayfish, shell the fish, and put the shell and half the tails in a mortar, pound very finely with the anchovies, add the butter, and put the whole in a stewpan over the fire, stir with a wooden spoon till hot, then add the rice, previously washed and drained, fry a little, and moisten with the fish stock. Now add the onion ancl cloves, and let simmer till the rice is quite tender (stir frequently) ; soak the soft part of the roll in a little milk, and add this to the soup. Pass through a tammy or fine sieve, return to the stewpan, season to taste, reheat and add the cream. Just before serving add the lemon-juice and the crayfish tails, and serve with a plate of small fried bread crolitons or small sippets of toasted bread. A little lobster spawn or lobster butter may be added to the soup if liked. 161. Potaqe de Lapin d VOseille {Babbit Soup xoith Sorrel). — 1 large tender rabbit, \ lb. shin of beef, 1 lb. knuckle of veal, \ lb. lean bacon, 1 carrot, 1 onion, 3 cloves, 1 leek, 1 blade of mace, 10 peppercorns, 3 yolks of eggs, 1 gill of cteam, 1 handful sorrel-leaves, £ lemon, 2 oz. flour, 2 oz. butter, salt, pepper, chopped parsley

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