Rabbit Cream (Hot)

Ingredients

• 8 oz. of rabbit pulp
• 1 or 2 eggs
• ½ pint of sauce

Method

1. 1

   Make a cream mixture, fill the buttered mould, and steam for 30 minutes.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 8. The excerpt below is the record exactly as published.

| pint of sauce, and 1 or 2 eggs. This last being of course much the simplest and most economical. In any case they are cooked in exactly the same way. The meat should first be minced very finely, rubbed through a wire sieve to make it quite smooth, and then weighed ; if cream is added, it must first be whipped to the consist- 33 c ENTREES MADE EASY ency of the cream sold in jars, or this latter may be used instead. The eggs are added to the meat without any previous beating, and before the sauce is added. The sauce is made in the pro- portions of 2 oz. each of butter and fine sifted flour to 2 gills of whatever liquid is used. For this, too, the mould must be well buttered, and only three-quarters filled, as the cream rises, though not to the same extent as a souffle, and must rest on, and be covered with greased paper. In cooking souffles, etc., if they are baked, great care must be taken not to open the oven door too soon, or on any account to slam it. If they are steamed, place the tin in which the souffle or mousse, etc., is, on a double folded piece of paper in a pan, and pour boiling water to three-quarters of the way up the tin, cover the souffle with a buttered paper, and then put on the lid, only taking it off once, about 10 minutes later, to see if it is slowly rising. These dishes made in the above proportions take about 30 minutes to bake or steam. They are cooked if the centre feels firm to the touch. All this class of dishes are spoiled by waiting, and should be served directly they are turned out. 34 SOUFFLES, MOUSSES, AND CREAMS Quenelles (Hot). These are easier to make than souffles or creams. Pound together 4 oz. of panade, £ lb. raw pulped meat (weighed after sieving), 1 oz. fresh butter, 1 whole raw egg, and 1 tablespoon- ful of thick cream or white sauce, working these three in at the last, until it is all of the con- sistency of pate de foie gras. Season with pepper, salt, a very little lemon juice, and if liked some coralline pepper. Have ready either 1 large or several small well-buttered moulds, which may be plain or decorated according to taste, rather overfill these moulds with the mixture, and round into a dome shape with a hot wet knife. To make the mixture settle properly, strike the mould 2 or 3 times on the edge of the table whilst filling. They are generally poached as follows : — Place the moulds on a greased paper in rather a shallow pan, and pour enough boiling water round them just to cover them, draw the pan to the side of the fire, and keep the water simmering steadily for 15 to 20 minutes^ taking care the water does not boil again, as this will spoil the quenelles. If you have no quenelle moulds, shape the mixture with 2 spoons dipped 35 ENTREES MADE EASY in hot water, and slide the shapes into the buttered pan and poach as before. For the Panade. Put | oz. of butter into a pan with 1 gill of milk, water or stock, and bring it to the boil, then add 2 oz. of sifted flour and stir it all to- gether over the fire till it is thick enough to roll into a ball ; draw it to the side of the stove, still keeping it on a fairly hot part, however, and let it cook for a few minutes longer, stirring it occasionally to prevent its burning, till the flour is thoroughly cooked. Cooked meat may be used for either souffles, mousses, creams, and quenelles quite successfully for ordinary occasions but of course the result is not quite so delicate. Whatever meat is used, pass it through a mincer 3 or 4 times, pound in a mortar, then pass through a wire sieve, using a little stock or cream to moisten it. For every- day use quite good results are achieved by simply mincing and pounding it. Remember the great secret of success with quenelles is to be sure that the water simmers only when poaching them, otherwise they become tough, and honey- combed in appearance. 36 SOUFFLES, MOUSSES, AND CREAMS Chicken Souffle (Hot). Made exactly as described in the general directions for souffles, using 1 gill of chicken stock for the panade, and when this is thoroughly blended, adding \ gill of cream, boil up again, then mix in the 4 oz. of chicken puree, made from the remains of the breast of a boiled chicken. Put it in the prepared souffle case, and bake ; if small souffle cases are used, bake for 15 minutes. Souffle a la Bourgeoise (Hot). This is excellent for using up any scraps. Make the sauce with 1 gill of beef or mutton gravy, according to whether you use roast beef or mutton ; if this is not at hand, use 1 gill of water flavoured with Worcester sauce, or any other flavoured sauce to taste. Mix in the minced meat and eggs, and finish as before. Game Souffles (Hot). Pound and sieve 4 oz. of any cold, cooked game, and mix it with the panade prepared with 1 gill of good brown stock (made from the bones 37 ENTREES MADE EASY and trimmings of the birds), then add the eggs. Have ready the souffle cases, fill with the mix- ture, and bake for 10 to 15 minutes. Turn out and serve. Hare Mousse (Hot). Chop and pound 1 lb. of raw hare, add to it 3 oz. of finely chopped fried bacon and 2 oz. of ham, mix in 3 egg yolks, and \ gill of cream ; rub it all through a sieve, and mix with it enough reduced Espagnole sauce to make a very light puree, season with pepper and salt, put into a buttered mould, and steam for 45 minutes, then turn out and serve. Rabbit Cream (Hot). Make a cream mixture as directed with 8 oz. of rabbit pulp, 1 or 2 eggs

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