800. Turban Of Fillets Of Rabbits, A La Financiere

Take out the fillets from four rabbits, trim and lard them closely. With the flesh of the legs, prepare some quenelle force-meat, and use part of this to make a cylindrical foundation, as in the foregoing case; when cold trim the top of this round, and after it has been spread with a thin coating of the force-meat, lay the larded fillets round its sides in a slanting position, with the small end of each turned over at the top, and made to reach about an inch down the cylinder ; between each fillet of rabbit, a closely-studded row of cock's-kernels must be deeply inserted in the coating of quenelle force-meat, and these should be covered with thin strips of fat bacon to keep them white. A buttered band of paper must be placed round the turban, and secured with string. An hour before dinner-time, put the turban in the oven to be baked; when it is done, remove the paper, glaze the larded fillets, and afterwards pick the bacon off the kernels without disturbing them ; fill the centre of the entree with a Financiere ragout (No. 188), pour some round the base, and serve.

801. Turban Of Fillets Of Hares, A La Conti

Take out the fillets of three young hares, and by splitting each fillet into halves, lengthwise, of equal thickness, twelve fillets will be obtained ; these must then be neatly trimmed and contises from one end to the other with scollops of black truffles. Use the flesh of the legs to prepare some quenelle force-meat; and, as in the foregoing cases, a foundation must be made with part of this, to raise the turban upon it. When the cylinder of force-meat has been poached or steamed, and is cold enough, place it upon the foundation of paste, trim the top round, and spread it over with a coating of force-meat; lay the decorated fillets of hare slantingly round the sides with their tapering points secured inside the cylinder with a little force-meat, and cover the turban with thin layers of fat bacon, secured round with a band of paper in the usual way. An hour before dinner-time, put the turban in the oven to be baked, and when it is done, remove the paper and bacon, dish it up, fill the centre with scollops of black truffles and white mushrooms, pour some brown Italian sauce (No. 12) over and round the entree, and serve.

Note. - The two foregoing entrees may be varied in their appearance, by larding one-half of the fillets, and decorating the remainder with truffles or red tongue.

802. Turban Of Fillets Of Soles, A La Ximenes

Trim the fillets of four middle-sized soles, contises half with red tongue, and the remainder with thin scollops of green Indian gherkins; prepare some quenelle force-meat with four whitings, with part of which make a cylindrical foundation in the manner described for the fillets of fowls a la Prince de Galles. Spread a coating of force-meat over this, and then place the fillets of soles round it in a slanting position, alternating those decorated with tongue with the others; the fillets must be neatly turned under the base, and securely fastened inside the cylinder with the point of a knife and a little force-meat. Cover the turban with thin layers of fat bacon, and fasten a band of buttered paper round it with string. An hour before dinner-time, put the tuban in the oven to be baked; when it is done, remove the paper and bacon, place the turban carefully on its dish, garnish the centre with a ragout of muscles (No. 197), pour some Tomata sauce (No. 22) round the base, and serve.