Farce For Quails A La Mecklenburg

For each bird allow two ounces of raw lean veal, and the same of raw fat and lean fresh pork; pound it till smooth or run it through a mincing machine, and pass it through a wire sieve, season with salt and a dust of coralline pepper and one small whole raw egg. Put the farce into a forcing bag with a plain pipe and use as directed.

Fillets Of Hare Larded And Roast Larks Filets De Lievre Piques Et Mauviettes Rotis

Remove the back fillets from the hare, free them from the fine skin, lard them with lardons of fat bacon, trim the lardons evenly with a pair of scissors, steep the fillets in warm butter, put them on a well-buttered tin and bake them in a quick oven for about fifteen minutes, keeping them well basted while cooking; then take up, cut them into nice scallops somewhat slanting, but keep them in their natural form as nearly as possible, brush them over with a little warm glaze, dish up on croutons of fried bread, on a hot dish; garnish round with roast larks (allowing one to each person) that have been cooked in the same manner as the hare, each arranged on a crouton and brushed over with a little warm glaze. Garnish the dish with watercress that has been picked, well washed and dried, seasoned with tarragon and chilli vinegar, a little salad oil, finely-chopped eschalot, a little mignonette pepper, and a little salt. Serve with browned breadcrumbs and Courte sauce in sauce-boats for second course or luncheon, In serving this dish, one fillet of hare and one lark and a portion of the cress should be helped to each guest.

Rabbit A L'epicurienne Lapin A L'epicurienne

Take a nice tender rabbit skinned and cleansed, leaving the ears and tail on, remove the liver, take the thin skin from the fillets and cut off the bottom part of the leg to the first joint, then stuff the rabbit with farce as below and truss it; lard all over the back and legs with finely-cut lardons of fat bacon, trim these evenly with a pair of scissors, and brush the rabbit over with warm dripping; cover it with a well-greased piece of kitchen paper and put it in a baking-tin and bake, or if liked roast it for forty to fifty minutes, keep it well basted with the fat, and when done take it up on a flat dish; remove the trussing strings and arrange hatelet skewers in their stead, then place the rabbit on a crouton of fried bread on the dish it is to be served, and pour round the sauce as below, and at each end garnish with Saratoga potatoes (see recipe); brush the rabbit over with a little thin warm glaze, and serve at once for a remove for dinner or luncheon.

Fabce For Rabbit A L'epicurienne

Put the liver of the rabbit into a stewpan with enough cold water to cover, bring to the boil, then strain and rub through a tine wire sieve; mix with it two ounces of finely-chopped beef suet, a dessert spoonful of finely-chopped parsley, one chopped eschalot, a saltspoonful of coralline pepper, two whole raw eggs, three ounces of Chestnut crumbs (vol. i. page 34), and one tablespoonful of fresh mushrooms chopped fine; when well mixed together, use.