1057. RABBITS, A LA BOURGUIGNONNE.
Cut the rabbits up into small joints, season with pepper and salt,
and fry them slightly over the fire, without allowing them to acquire
much colour, adding half a pint of button-onions previously parboiled
in water, a very little grated nutmeg and half a pottle of mushrooms;
toss these over the fire for five minutes, then add a tumblerful of
French white wine (Chablis or Sauterne), and set this to boil sharply
until reduced to half the quantity; next, add two large gravy-spoonfuls
of Velouté sauce (No. 4), simmer the whole together gently for ten
minutes longer, and finish by incorporating a liaison of four yolks of
eggs, the juice of half a lemon, and a dessert-spoonful of chopped
parboiled parsley; dish up the pieces of rabbit in a pyramidal form,
garnish the entrée with the onions, &c., placed in groups round the
base, pour the sauce over it, and serve.