Leveret à la Minute

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

a leveret
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a bouquet garni
some chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
eschalots
parsley ↝ Parsley, raw [Not included in a food category]
a tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a gill of stock
a gill of claret

Instructions (4)

Skin, draw, and cut a leveret into joints.
Toss the joints in a saucepan with butter, salt, pepper, and a bouquet garni.
When nearly cooked, add some chopped mushrooms, eschalots, parsley, a tablespoonful of flour, a gill of stock, and a gill of claret.
As soon as it boils, pour into a dish and serve.

Original Text

Leveret à la Minute.

Skin, draw, and cut a leveret into joints; toss in a saucepan with butter, salt, pepper, and a bouquet garni. When nearly cooked, add some chopped mushrooms, eschalots, parsley, a tablespoonful of flour, a gill of stock, and a gill of claret; as soon as it boils, pour into a dish and serve.

Notes

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