Turban of Fillets of Rabbits, a la Financiere

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
for the turban
for filling and serving
Instructions (10)
  1. Take out the fillets from four rabbits, trim and lard them closely.
  2. With the flesh of the legs, prepare some quenelle force-meat.
  3. Use part of this to make a cylindrical foundation, as in the foregoing case.
  4. 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 with a slanting position, with the small end of each turned over at the top, and made to reach about an inch down the cylinder.
  5. 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.
  6. Place a buttered band of paper round the turban, and secure with string.
  7. An hour before dinner-time, put the turban in the oven to be baked.
  8. When it is done, remove the paper, glaze the larded fillets, and afterwards pick the bacon off the kernels without disturbing them.
  9. Fill the centre of the entrée with a Financière ragout (No. 188).
  10. Pour some round the base, and serve.
Original Text
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 with 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 entrée with a Financière ragout (No. 188), pour some round the base, and serve.
Notes
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