358. LEVERET A LA ROSSIE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

a good-sized leveret
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a bottle of sherry
two quarts of consommé or blond de veau
blond de veau
carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
peppercorns
a bouquet of bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
thyme ↝ Thyme, fresh [Spices and Herbs]
basil ↝ Basil, raw [Not included in a food category]
marjoram ↝ Parsley, raw [Not included in a food category]
winter savory ↝ Winter squash, raw [Other red and orange vegetables]
three dozen very small quenelles of leveret
some white celery cut into shreds and boiled in a small quantity of the soup ↝ Celery, raw [Vegetables and Vegetable Products]

Instructions (7)

Get a good-sized leveret; cut it into pieces, and fry these in a stewpan with two ounces of butter.
As soon as they are coloured, moisten with half a bottle of sherry, allow the wine to boil, then add two quarts of consommé or blond de veau.
Garnish with carrot, onion, celery, mace, cloves, and peppercorns, a bouquet of bay-leaf, thyme, basil, marjoram and winter savory; let these herbs be used in small quantities, in order that they may give flavour, without predominating.
When the soup has boiled three-quarters of an hour, let the pieces of hare be drained on a sieve, and at the same time pass the broth into a basin.
Afterward place the pieces of hare on a napkin, and when neatly trimmed, put them into a soup-pot.
Next, clarify the consommé in the usual manner, and strain it through a napkin on to the pieces of leveret.
Just before sending to table, add to the soup three dozen very small quenelles of leveret, and some white celery cut into shreds and boiled in a small quantity of the soup.

Original Text

358. LEVERET A LA ROSSIE.
Get a good-sized leveret; cut it into pieces, and fry these in a stew-
pan with two ounces of butter; as soon as they are coloured, mois-
ten with half a bottle of sherry, allow the wine to boil, then add two
quarts of consommé or blond de veau; garnish with carrot, onion,
celery, mace, cloves, and peppercorns, a bouquet of bay-leaf, thyme,
basil, marjoram and winter savory; let these herbs be used in small
quantities, in order that they may give flavour, without predominat-
ing. When the soup has boiled three-quarters of an hour, let the
pieces of hare be drained on a sieve, and at the same time pass the
broth into a basin; afterward place the pieces of hare on a napkin,
and when neatly trimmed, put them into a soup-pot.
Next, clarify the consommé in the usual manner, and strain it
through a napkin on to the pieces of leveret; and just before send-
ing to table, add to the soup three dozen very small quenelles of le-
veret, and some white celery cut into shreds and boiled in a small
quantity of the soup.

Notes

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