Rabbits with Onion Sauce (Laperaux a la Soubise)

Ingredients

• two rabbits
• a couple of carrots
• salt
• pepper
• some English onions
• butter
• cream

Method

1. 1

   Cut rabbits, blanch in salted water, then simmer with fresh water, herbs, carrots, and seasoning for 1.5 hours.

2. 2

   For sauce, boil onions, drain, and puree.

3. 3

   Warm with butter and season to desired consistency.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 23. The excerpt below is the record exactly as published.

salt and then with butter. Sprinkle them well with pepper, and having well greased the gridiron to prevent the fish from sticking, broil the haddocks over a clear fire. When done — they should be nice and brown — butter them again, squeeze the juice of half a lemon over the fish, sprinkle them freely with very finely chopped parsley, and serve as hot as possible. 40 Little French Dinners. Selle d'Agneau aux Petits Fois (Saddle of Lamb with Peas). — Choose a nice saddle of lamb, trim tlie joint neatly, cover it over with buttered paper and roast it at a clear, brisk fire. Baste frequently, remove the paper a quarter of an hour before the meat is done, and at the last sprinkle with salt. Serve with the gravy thoroughly freed from fat, and with mint sauce, if liked, and garnish the dish with peas cooked as follows : Boil the peas in plenty of boiling salted water, with an onion and a bunch of mint, as briskly as possible for about twenty minutes. Then drain them thoroughly, return them to a clean saucepan, and toss them over the fire with a little butter, pepper, and salt. Fommes de Terre Santees should be handed round at the same time. Boil some potatoes (let them be underdone), cut them in quarters or slices of medium thickness ; melt some butter or clai'ified dripping in a frying-pan, put in the potatoes, sprinkling them with plenty of pepper and salt and finely- chopped parsley, and toss them over rather a brisk fire till they are a golden-brown colour. Be careful not to break them during the process. Spaghetti a la Napolitaine (Spaghetti, Neapolitan Fashion). — Boil about half a pound of spaghetti, broken into convenient lengths, in plenty of boiling salted water. Stir every now and then, and when it is done, which it should be in about fifteen minutes, pour a jug of cold water into the saucepan before taking it off the fire, and then strain the spaghetti on to a sieve, so that it is perfectly free from all water. Melt an ounce and a half of butter in a clean saucepan, add half a sixpenny bottle of French tomato conserve, with pepper and salt to taste, and two or three spoonfuls of good gravy. Let it boil for ten minutes, then remove the saucepan to the side of the fire, and put in the spaghetti a little at a time. Mix thoroughly, adding two tablespoonfuls of freshly grated Parmesan cheese and stir it all together as gently as possible. Little French Dinners. 41 Serve in a silver entree dish, and hand round grated Parmesan cheese on a plate at the same time. Souffle" an Chocolat (Chocolate Souffle). — Take a small tablespoonful of cornflour, mix it with a gill of milk, and when quite smooth add two ounces of caster sugar and two ounces of butter. Put the mixture in a saucepan and stir over the fire till it boils. When cold, stir in an ounce of Cadbury's chocolate grated, and the yolks of three eggs. Beat well together and when perfectly smooth, mix in the whites of four eggs whisked to a stiff froth. Pour into a well buttered souffle dish and bake for forty minutes. MENU.— XV. POTAGE DUBARRY. FILETS DE MAQUERATTX 1 LA RAVIQOTE. COTELETTES D'AGNEATJ ATTX EPINARDS. LAPERAUX A LA SOUBISE. CANAPES A LA GORDON. Fotage Dubarry (Cauliflower Soup). — Parboil a moderate-sized cauliflower, then change the water, add salt to taste, and let it boil till quite done. Pass it through a hair sieve, having first drained it of all the water in which it was cooked. Dilute the puree thus obtained with some well-flavoured consomme, and let it give a boil or two, stirring all the time. When sufficient consomme has been added to make the soup of the right consistency, beat up in a small basin the yolks of two eggs 42 Little French Dinners. with three tablespoonfuls of cream, add to it a couple of ladlefuls of the soup, then take the saucepan containing the soup off the fire, pour in the liaison (i.e., the eggs and cream) and stir well together. Add half an ounce of butter, and pour the soup at once into the tureen. Hand round at the same time small dice of bread fried a golden colour. Filets de Maqueraux a la Ravigote (Fillets of Mackerel a la Ravigote). — Take the fillets from two mackerel, cut them in two, remove the skin, trim them neatly, sprinkle them freely with pepper and salt, and place them side by side to cook in the oven in a well- buttered tin with a buttered paper over them. When they are done, arrange them neatly in a dish, and pour over them the following sauce, which should be prepared beforehand : Take equal quantities of tarragon, chervil, parsley, and chives, blanch them, and, after having pressed out the water, mince them very finely. Then melt one ounce and a half of butter in a small saucepan, add a tablespoonful of flour, and, when thoroughly mixed, add by degrees a pint of white stock, stirring the sauce the whole time. Let it boil, then season with pepper and salt, put in the minced herbs, add a small piece of butter, and, lastly, a few drops of tarragon vinegar. Laperaux a la Sonbise (Rabbits with Onion Sauce). — Cut up two rabbits into neat pieces, blanch them in boiling salted water for ten minutes, then throw away the water, add fresh water with a bunch of sweet herbs, a couple of carrots, cloves, whole pepper and salt to taste, and let the rabbits simmer very gently at the side of the stove for an hour and a half. When done, serve them with the following sauce poured all over them. Put some English onions

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