752. PATE-CHAUD* OF YOUNG RABBITS, WITH FINE-HERBS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (9)
  1. Cut up two young rabbits into small members.
  2. Place these in a deep sautapan with two ounces of butter, a handful of chopped mushrooms, some parsley and two shalots chopped also.
  3. Season with pepper and salt, a little grated nutmeg and a garnished faggot.
  4. Set the rabbits over a brisk fire, and fry them of a light-brown colour.
  5. Add a glass of French white wine.
  6. Cover the sautapan with its lid containing some live embers of charcoal, and again set them on the fire to stew very gently for twenty minutes, when they will be done.
  7. Add a heavy-spoonful of brown sauce, a small piece of glaze, and the juice of half a lemon.
  8. Toss the whole together over the fire, and allow it to boil sharply for two minutes.
  9. Dish up the pieces of rabbit neatly in the pie, pour the sauce over them, and serve.
Original Text
752. PATE-CHAUD* OF YOUNG RABBITS, WITH FINE-HERBS. Cut up two young rabbits into small members, place these in a deep sautapan with two ounces of butter, a handful of chopped mush- rooms, some parsley and two shalots chopped also: season with pepper and salt, a little grated nutmeg and a garnished faggot. Then set the rabbits over a brisk fire, and fry them of a light-brown colour; add a glass of French white wine, cover the sautapan with its lid contain- ing some live embers of charcoal, and again set them on the fire to stew very gently for twenty minutes, when they will be done. Next add a heavy-spoonful of brown sauce, a small piece of glaze, and the juice of half a lemon; toss the whole together over the fire, and allow it to boil sharply for two minutes; then dish up the pieces of rabbit neatly in the pie, pour the sauce over them, and serve.
Notes
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