1060. FILLETS OF RABBITS, A LA MARECHALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
Instructions (10)
  1. Fillet four rabbits, slightly flatten, and then trim the fillets, making an incision round the interior part of them.
  2. Fill this with some d'Uxelles sauce (No. 16).
  3. Mask them over with a thin coating of Allemande sauce.
  4. When this has become firmly set by cooling, breadcrumb them twice.
  5. Dip once in beaten egg.
  6. After being sprinkled over with clarified butter, broil the fillets over a clear fire of moderate heat, with a sheet of oiled paper placed upon the gridiron.
  7. When done of a light colour on both sides, dish them up in a close circle.
  8. Fill the centre with scallops of the kidneys, and inner fillets, mixed with truffles and mushrooms, and tossed in a little Allemande sauce.
  9. Glaze the fillets.
  10. Pour some bright Espagnole sauce, worked with essence made from the carcasses, round the base of the entrée, and serve.
Original Text
1060. FILLETS OF RABBITS, A LA MARECHALE. Fillet four rabbits, slightly flatten, and then trim the fillets, mak- ing an incision round the interior part of them; fill this with some d'Uxelles sauce (No. 16); mask them over with a thin coating of Alle- mande sauce, and when this has become firmly set by cooling, bread- crumd them twice; once dipped in beaten egg, and then, after being sprinkled over with clarified butter, broil the fillets over a clear fire of moderate heat, with a sheet of oiled paper placed upon the grid- iron; when done of a light colour on both sides, dish them up in a close circle, fill the centre with scallops of the kidneys, and inner fillets, mixed with truffles and mushrooms, and tossed in a little Alle- mande sauce; glaze the fillets, pour some bright Espagnole sauce, worked with essence made from the carcasses, round the base of the entrée, and serve. Note.—These fillets may also be served with some bright aspic, with cucumbers, a purée of celery, or white Italian sauce.
Notes
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