Polpettes of Rabbits, a l'Italienne

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

two rabbits ↝ Rabbit [Lamb, goat, game]
a table-spoonful of chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
an equal proportion of parsley ↝ Parsley, raw [Not included in a food category]
two shalots, also chopped
four ounces of grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
two gravy spoonfuls of reduced Velouté sauce ↝ Soy sauce, reduced sodium [Soy-based condiments]
the yolks of four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumb them twice in the usual manner ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
some clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
brown Italian sauce

Instructions (8)

Roast two rabbits, and when they are cold, cut off all the meat and chop it up fine.
Put this into a stewpan with a table-spoonful of chopped mushrooms, an equal proportion of parsley and two shalots, also chopped; four ounces of grated Parmesan cheese, a little grated nutmeg, and two gravy spoonfuls of reduced Velouté sauce.
Stir these together over the fire until well mixed, then add the yolks of four eggs.
Spread the preparation out in a square, about half an inch thick, upon an earthen dish.
When this has become cold, stamp the Polpettes out with a circular tin-cutter about an inch and a half in diameter.
Bread-crumb them twice in the usual manner.
Place them in a sautapan with some clarified butter, and fry them of a light colour over a brisk fire.
When done, drain them upon a napkin, dish them up in double circular rows, pour some brown Italian sauce under them, and serve.

Original Text

POLPETTES OF RABBITS, A L'ITALIENNE.
Roast two rabbits, and when they are cold, cut off all the meat and chop it up fine; put this into a stewpan with a table-spoonful of chopped mushrooms, an equal proportion of parsley and two shalots, also chopped; four ounces of grated Parmesan cheese, a little grated nutmeg, and two gravy spoonfuls of reduced Velouté sauce; stir these together over the fire until well mixed, then add the yolks of four eggs, and spread the preparation out in a square, about half an inch thick, upon an earthen dish; when this has become cold, stamp the Polpettes out with a circular tin-cutter about an inch and a half in diameter; bread-crumb them twice in the usual manner, place them in a sautapan with some clarified butter, and fry them of a light colour over a brisk fire; when done, drain them upon a napkin, dish them up in double circular rows, pour some brown Italian sauce under them, and serve.

Notes

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