French cooks stuff woodcocks with chopped truffles, and
either roast them or stew them with fire under and over
the pot. The trail is sometimes cooked in gravy and butter,
and poured over the toast.
73. To Broast Woodcocks, Snipes, Hails, and
Ortolans.
Keep them till tender. They must not be drawn, as the
mtestines are considered a delicacy. (This rule admits of
exceptions. The proverb says : " What is one man's meat
is another man's poison.") Tie them on a bird-spit, which fix
to the spit, and lay down to a clear, brisk fire. Place slices
POULTRY, GAME, ETC. 281
of toast in tlie dripping-pan to catch the trail. These
birds, Hke moor-game, require to be dekiged with butter in
basting. Dish them on the toasts, pour clear brown beef
grav}^, very hot, into the dish. They will take from twenty-
live to thirty minutes, in proportion to the size. Sauce :
Pleydel's sauce for wild fowl. Garnish with slices of bitter
orange, or lemon, and fried bread-crumbs.
282
Section VI.— ENTREMETS.
1. Rabbits and Onions.
As this disli is of the Enghsh school, it M'ill not require
many observations ; but I shall recommend that old rabbits
be never used, as they always spoil both the taste and the
look.
Take one or two rabbits, skin them and skewer them
as for boiling; put them into warm water in order to
extract all the blood ; when they are very white, boil
them in boiling water and a little salt, to prevent them
from skimming. An hour is sufficient to boil them if
they are young. The sauce as follows: — Peel a dozen
white onions, take the tops and the tails off, then cut
them into six pieces, put them to boil in boiling water,
with a little salt; when nearly done, drain them on a
sieve, put them into a clean towel, squeeze out the Avater,
then chop them very fine on the table ; put them into a
stew-pan, Avith half a quarter of a pound of butter ; let
them fry, to drain the water away ; then put half a spoon-
ful of flour, mix w^ell together, and moisten with cream
or milk, according to your means✪ Rabbits and Onions — cream is preferable.
Next, let this sauce reduce on a sharp fire, put some salt
and pepper to it, and make it rather thick. Drain the
rabbits, and cover them with the sauce.
2. Fillets of Rabbits d, la Pompadour.
Take the fillets of four young rabbits : cut each fillet
into two, lengthwise, and keep them as long as possible.
ENTBEMETS. 283
Make a sauce d'attelets (see Hatelets sauce, p. 335), put
the fillets into the sauce after havinfi^ dusted them over
with salt and pepper. Let this preparation cool, without,
however, getting cjuite cold, yet sutiiciently so to enable
you to lay some round the fillets. Now, having dipped
the fillets into crumbs of bread, break three eggs✪ Fillets of Rabbits à la Pompadour into
an earthen pan with a little salt, beat them, throw in
the fillets, dip them lightly a second time into crumbs
of bread, and fry them of a nice colour. Dish them in
the shape of a pile, which could not be done if they were
not kept crisp. Send up, with the Pompadour sauce in the
middle.
3. Gratin of Rabbits. ✪ Gratin of Rabbits
Page 158 · 3 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
French cooks stuff woodcocks with chopped truffles, and either roast them or stew them with fire under and over the pot. The trail is sometimes cooked in gravy and butter, and poured over the toast.
73. To Roast Woodcocks, Snipes, Hails, and Ortolans.
Keep them till tender. They must not be drawn, as the intestines are considered a delicacy. (This rule admits of exceptions. The proverb says : " What is one man's meat is another man's poison.") Tie them on a bird-spit, which fix to the spit, and lay down to a clear, brisk fire. Place slices
of toast in tlie dripping-pan to catch the trail. These birds, Hke moor-game, require to be basted with butter in basting. Dish them on the toasts, pour clear brown beef gravy, very hot, into the dish. They will take from twentylive to thirty minutes, in proportion to the size. Sauce : Pleydel's sauce for wild fowl. Garnish with slices of bitter orange, or lemon, and fried bread-crumbs.
Section VI.— ENTREMETS.
1. Rabbits and Onions.
As this dish is of the English school, it will not require many observations ; but I shall recommend that old rabbits be never used, as they always spoil both the taste and the look.
Take one or two rabbits, skin them and skewer them as for boiling; put them into warm water in order to extract all the blood ; when they are very white, boil them in boiling water and a little salt, to prevent them from skimming. An hour is sufficient to boil them if they are young. The sauce as follows: — Peel a dozen white onions, take the tops and the tails off, then cut them into six pieces, put them to boil in boiling water, with a little salt; when nearly done, drain them on a sieve, put them into a clean towel, squeeze out the Avater, then chop them very fine on the table ; put them into a stew-pan, Avith half a quarter of a pound of butter ; let them fry, to drain the water away ; then put half a spoonful of flour, mix w^ell together, and moisten with cream or milk, according to your means — cream is preferable. Next, let this sauce reduce on a sharp fire, put some salt and pepper to it, and make it rather thick. Drain the rabbits, and cover them with the sauce.
2. Fillets of Rabbits d, la Pompadour.
Take the fillets of four young rabbits : cut each fillet into two, lengthwise, and keep them as long as possible.
Make a sauce d'attelets (see Hatelets sauce, p. 335), put the fillets into the sauce after havinfi^ dusted them over with salt and pepper. Let this preparation cool, without, however, getting cjuite cold, yet sutiiciently so to enable you to lay some round the fillets. Now, having dipped the fillets into crumbs of bread, break three eggs into an earthen pan with a little salt, beat them, throw in the fillets, dip them lightly a second time into crumbs of bread, and fry them of a nice colour. Dish them in the shape of a pile, which could not be done if they were not kept crisp. Send up, with the Pompadour sauce in the middle.
3. Gratin of Rabbits.
Records on this page
Rabbits and OnionsFillets of Rabbits à la PompadourGratin of Rabbits