Sauted Rabbit A La Paysanne With Olives Lapin Saute A La Paysanne Aux Olives

Skin, cleanse, and cut the rabbit up in neat joints, season with coralline pepper and salt, and put it in a saute pan with two table-spoonfuls of salad oil, three sliced onions, a bunch of herbs, such as thyme, parsley, and bayleaf, and three or four sprigs of tarragon and chervil if you have it. Fry together for about ten to fifteen minutes till a nice golden colour, shaking the pan occasionally; then add six boned and filleted Christiania anchovies and two small glasses of sherry; reduce this" to half the quantity, add a pint of Brown sauce (vol. i.), half an ounce of glaze, and boil together for about three-quarters of an hour, keeping it well skimmed while cooking. Remove the joints, tammy the sauce, and reboil the rabbit in the sauce; then dish up on a border of potatoes (vol. i.) or fried crouton of bread, and garnish with a macedoine of vegetables, braised olives, picked and blanched tarragon and chervil arranged all over the joints. Serve very hot as an entree for dinner or luncheon. If the prepared macedoine is used, open the tin, stand it in the bain-marie until hot, then strain and use.

Creams Of Rabbit A L'ambassadrice - Cremes De Lapereau A L'amhassadrice

Lightly butter some horseshoe moulds and ornament them as in engraving with truffle, then fill up with the farce as below, using a forcing bag and large plain pipe for the purpose, make a little well in the centre of each with the finger, which should be occasionally dipped into hot water, and then fill up the spaces thus formed with cucumber peas (see recipe), a few shreds of truffle, and about half a teaspoon-ful of good clear chicken stock, which should be of the consistency of a jelly; cover up the opening with a little more of the prepared farce, then smooth over with a hot wet knife, and place the moulds in a saute pan on a piece of paper; pour boiling water or any light stock in the pan to cover the creams, then stand it on the stove and allow the liquor to reboil; then draw the pan to the side of the stove and let the creams poach for fifteen minutes. When cooked take them up on a clean cloth and dish straight down the dish in two rows, on borders of farce or potato (vol. i.) formed by means of a bag and pipe; garnish the centre with cucumber, pour the sauce, prepared as below, round the base of the dish and serve for an entree for dinner or luncheon.

Farce For Creams A L'ambassadrice

For ten to twelve persons take ten ounces of raw rabbit and pound it till quite smooth, then remove from the mortar and pound eight ounces of panard (vol. i.) with two tablespoonfuls of Bechamel sauce (vol. i.), a little salt and coralline pepper, one ounce of butter, and three eggs; when this is well pounded add the meat and about six drops of Marshall's Liquid Carmine, work all into a smooth paste, rub through a fine wire sieve, add one and a half tablespoonfuls of cream, mix up well, and use.