PATE-CHAUDS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. set them over a brisk fire to be fried brown
  2. add a glass of Madeira, and a piece of glaze the size of a walnut
  3. cover the sautapan with its lid containing some live embers of charcoal, and again place it upon a moderate fire, that the rabbits may stew very gently for twenty minutes longer
  4. add some Poivrade sauce (No. 29) in sufficient quantity for the entrée
  5. allow the whole to boil together for three minutes
  6. garnish the pâté-chaud as in the former case, and send to table
Original Text
PATE-CHAUDS. and then set them over a brisk fire to be fried brown; next, add a glass of Madeira, and a piece of glaze the size of a walnut; cover the sautapan with its lid containing some live embers of charcoal, and again place it upon a moderate fire, that the rabbits may stew very gently for twenty minutes longer; then add some Poivrade sauce (No. 29) in sufficient quantity for the entrée; allow the whole to boil together for three minutes, garnish the pâté-chaud as in the former case, and send to table.
Notes
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