Civet de Lapin

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (19)

Civet de Lapin

The rabbit ↝ Rabbit [Lamb, goat, game]
a thick slice of bacon ready cut in dice ↝ Beef, bacon, cooked [Bacon]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
fried onions ↝ Onions, raw [Vegetables and Vegetable Products]

For Sauce

some onions ↝ Onions, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
herbs
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
fresh tomato pulp ↝ Tomatoes, raw [Tomatoes]
a little roux
a little glaze ↝ Carrots, glazed, cooked [Carrots]
brown sauce
herbs
vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]
ham ↝ Ham [Cold cuts and cured meats]
skimmed stock
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (16)

Joint the rabbit.
Have a thick slice of bacon ready cut in dice.
Fry the rabbit in butter.
Gently stew the rabbit in the prepared sauce, adding the raw bacon dice and the fried onions.

For Sauce

Fry some onions, carrots, celery and herbs in butter.
Add fresh tomato pulp, and reduce.
Thicken, if necessary, with a little roux.
Put all through a tammy with a spoon except the vegetables and herbs.
Add a little glaze and brown sauce.

The rabbit should stew gently till tender—this may take 1 hour.
Being stewed in a good sauce, the rabbit is better flavoured, and the bacon greatly improves it.
Good bacon and fresh butter only to be used.
This sauce is much better than ready-made tomato sauce; it looks like a good “Marengo” sauce.
quick fire in clarified butter (no onion), covered with paper and turned over.

For Sauce (second mention)

The trimmings drawn down with herbs and vegetables and ham added to the roux to flavour it—before the skimmed stock is added.
Strain and add cream, and at the last a little lemon-juice.

Original Text

Rabbit. “Civet de Lapin.”
Joint the rabbit, and have a thick slice of bacon ready cut in dice.
The rabbit must first be fried in butter and then gently stewed in the following sauce, the raw bacon dice being added and the fried onions:—
For Sauce. Fry some onions, carrots, celery and herbs in butter, add fresh tomato pulp, and reduce. Thicken, if necessary, with a little roux and put all through a tammy with a spoon except the vegetables and herds—add a little glaze and brown sauce.
The rabbit should stew gently till tender—this may take 1 hour.
Being stewed in a good sauce, the rabbit is better flavoured, and the bacon greatly improves it.
Good bacon and fresh butter only to be used.
This sauce is much better than ready-made tomato sauce; it looks like a good “Marengo” sauce.
quick fire in clarified butter (no onion), covered with paper and turned over.
For Sauce: The trimmings drawn down with herbs and vegetables and ham added to the roux to flavour it—before the skimmed stock is added. Strain and add cream, and at the last a little lemon-juice.

Notes

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