329. BISQUE OF RABBITS AU VELOUTE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
For the bisque
For the quenelles
Instructions (6)
  1. Fillet two young rabbits, make fillets into the force-meat for quenelles.
  2. Pare off all the meat from the rabbits, and with the carcasses prepare a brown consommé in the usual manner.
  3. Put the remainder of the fillets and all the meat that has been cut from the rabbits into a stewpan, with two ounces of fresh butter, three shalots, bay-leaf, thyme, parsley, nutmeg, mignonette pepper, and salt, and fry them brown.
  4. Then add two glasses of sherry; and after allowing the whole to boil briskly for about three minutes, pour in the consommé made from the carcasses.
  5. Let the stock thus far prepared boil gently by the side of a stove-fire for about an hour, then drain the contents of the stewpan into a sieve, pound them thoroughly, and after having mixed the produce with their own stock, rub the purée thus obtained through a tammy, together with a large ladleful of good velouté sauce.
  6. The purée should then be put into a soup-pot, and kept in a cool place until within ten minutes of dinner-time, when it must be stirred over the fire to make it sufficiently hot; and after ascertaining that its seasoning is correct, pour the bisque into a soup-tureen containing three dozen small quenelles of rabbit, made with the fillets which have been reserved for that purpose, and serve.
Original Text
329. BISQUE OF RABBITS AU VELOUTE. FILLET two young rabbits, make fillets into the force-meat for quenelles; pare off all the meat from the rabbits, and with the carcasses prepare a brown consommé in the usual manner. Put the remainder of the fillets and all the meat that has been cut from the rabbits into a stewpan, with two ounces of fresh butter, three shalots, bay-leaf, thyme, parsley, nutmeg, mignonette pepper, and salt, and fry them brown. Then add two glasses of sherry; and after allowing the whole to boil briskly for about three minutes, pour in the consommé made from the carcasses. Let the stock thus far prepared boil gently by the side of a stove-fire for about an hour, then drain the contents of the stewpan into a sieve, pound them thoroughly, and after having mixed the produce with their own stock, rub the purée thus obtained through a tammy, together with a large ladleful of good velouté sauce. The purée should then be put into a soup-pot, and kept in a cool place until within ten minutes of dinner-time, when it must be stirred over the fire to make it sufficiently hot; and after ascertaining that its seasoning is correct, pour the bisque into a soup-tureen containing three dozen small quenelles of rabbit, made with the fillets which have been reserved for that purpose, and serve.
Notes
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