Turban Of Fillets Of Rabbits A La Sultane

Take the fillets of four rabbits; there will be eight; likewise the filets mignons and kidneys; lard the eight fillets with very small slips of bacon all of an equal size. Have a farce a quenelles ready made out of the flesh of the legs of the rabbits. It would be requisite to have a kind of paste-cutter, very deep, or a sweetmeat pot to put into the middle of the dish, that you may raise the turban all round it; in this case the fat might be more easily drained, which is always very abundant, if you do not place a mould in the centre of the dish. Take a large piece of stale bread, cover it with a thin layer of bacon, lay it in the middle of the dish, and dress the farce a quenelles equally round on it; then with the handle of a wooden spoon mark eight ribs, leaving an interval between each, not straight, but rather sloping; put the fillets of rabbits inside each of those ribs; and after having skinned the kidneys, put them into four of the intervals, two by two; in the other four put fillets of truffles. You may give to this dish a superb appearance. Mind to turn the pointed extremity of the fillets inside of the turban, otherwise they would not stick. Cover the whole with layers of bacon. If you have an earthen pan that may cover the whole hermetically, lay it over, without using the layers of bacon. The steam alone will prevent the fillets from getting dry. When the turban has been kept in the oven long enough to be well baked, glaze the fillets of a light brown, and put them into the oven again; take the lump of bread out from the middle of the dish, and wipe off all the fat. When going to send up, put a mince of rabbits in the middle of the dish, and sauce the outside with a very good fumet of rabbit. To make the fumet of rabbits, you must use all the rabbit-bones, with a little veal, ham, mushrooms, parsley, and green onions, etc. etc. and when that consomme has been made in the usual way, reduce it, and then put some of the reduction with some bechamelle, to sauce the turban or any other entree of rabbits with. Whether the sauce is to be white or brown, you must always give it the taste of rabbits.

How To Cook Scollops Of Rabbits

Scollops Of Rabbits Au Fumet

Take five rabbits; detach the fillets, sautez them in clarified butter. When done cut them as for a blanquette, and put them into a sauce made as follows: make a consomme with the remnants of the rabbits; put a few slices of Westmoreland ham in a small stew-pan, with some pieces of veal, etc. put the bones of the rabbits over them; then moisten with two spoonfuls of first broth. Let the meat sweat thoroughly, till, on thrusting your knife into it, neither scum nor blood issue. Then fill the stew-pan with boiling broth, seasoned with a bunch of parsley, green onions, thyme, bay-leaves, and a few mushrooms. When the consomme is done enough, put a small lump of butter into a stew-pan on the fire, and as soon as the butter is melted, throw in a spoonful of flour : let the flour fry a little in the butter, without however getting brown. Next moisten with the consomme. Let this sauce boil gently on the corner of the stove for an hour. Skim the grease off carefully, then reduce the sauce, and thicken it with the yolks of three eggs well beaten with some cream. Strain this sauce through a tammy over the scollops, and send up quite hot. This entree may be served either with or without contis, in a casserole with rice, a vol au vent, or a bor-dure of mashed potatoes. This sauce being made in the same way as any other sauce for blanquette, if you should have any other entrees that require white sauces, by keeping a little of this, you will save at once expense and trouble.

Scollops Of Rabbits A La Conti

See No. 6. Only keep two fillets, which you divide into four pieces, cross-ways. Flatten them a little with the handle of your knife; lard them with thin slips of bacon. Then butter a saute pan. Give the above pieces whatever shape you may think proper, powder a little salt over them, and bake them. Do not let them be too long in the oven; glaze them nicely, and dish them round the scollops.

Rabbits A La Venitienne

Take three young rabbits; skin and empty them nicely, then cut them into pieces in the following manner : take up the shoulders, then the head from the neck, divide the back into four parts; take off the legs on each side of the saddle, and cut them into two pieces. Have ready half a pottle of mushrooms chopped very fine, with parsley and shalots the same. Put a small lump of butter into a stew-pan with a little rasped bacon: put the sweet herbs on the fire with a little salt, pepper, and allspice : let them stew for a short time on a slow fire. When sufficiently fried, put in the rabbits, make them get firm with these sweet herbs, till they are sufficiently done. Take the limbs out from the seasoning, lean the stew-pan sideways to skim the fat that comes uppermost, put a spoonful of sauce tournee, or if you have none, add to it a small tea-spoonful of flour, moistened with a spoonful or two of consomme, let it boil a few minutes, and make a thickening of the yolks of four eggs; put the juice of a lemon and a little Cayenne pepper; stir the sauce well: if it happens to be too thick, make it thinner with a 'spoonful of broth : keep it quite hot, throw the members into the sauce again, and send up quite hot. This sauce must be rather highly seasoned.