373. PUREE OF RABBITS A LA MAITRE D’HOTEL

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
for roasting rabbits
for pounding with rabbit meat
for quenelles
Instructions (7)
  1. Roast off three good-sized young rabbits.
  2. While they are before the fire, season them with a little nutmeg, pepper, and salt, and baste with half a pint of cream mixed with two ounces of fresh butter and two ounces of flour.
  3. This batter should not be used until the rabbits have been roasted ten minutes, and care should be taken to make it adhere to the rabbits while they continue roasting.
  4. When they are done, clear off all the meat, and pound it in a mortar with four ounces of barley, previously boiled for the purpose.
  5. Dilute with the consommé made from the carcasses, rub the whole through the tammy, and put this purée into a small soup-pot.
  6. Just before dinner-time, make it hot, and incorporate therewith half a pint of cream and a pat of fresh butter.
  7. Then pour it into a tureen containing three dozen small quenelles of rabbit, in preparing which a little Grüyer. Parmesan cheese, minionette pepper, and a spoonful of chopped and blanched parsley, must be added.
Original Text
373. PUREE OF RABBITS A LA MAITRE D’HOTEL. Roast off three good-sized young rabbits; and, while they are before the fire, season them with a little nutmeg, pepper, and salt, and baste with half a pint of cream mixed with two ounces of fresh butter and two ounces of flour. This batter should not be used until the rabbits have been roasted ten minutes, and care should be taken to make it adhere to the rabbits while they continue roasting; when they are done, clear off all the meat, and pound it in a mortar with four ounces of barley, previously boiled for the purpose; dilute with the consommé made from the carcasses, rub the whole through the tammy, and put this purée into a small soup-pot. Just before dinner-time, make it hot, and incorporate therewith half a pint of cream and a pat of fresh butter; then pour it into a tureen contain- ing three dozen small quenelles of rabbit, in preparing which a little Grüyer. Parmesan cheese, minionette pepper, and a spoonful of chopped and blanched parsley, must be added.
Notes
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