[324]. Rabbit à l'Espagnole. After having skinned and cleaned two rabbits, cut them in pieces and put them in a saucepan on the fire for fifteen minutes with some butter. Moisten them with a claret-glass of consommé ([Art. 1]), a pinch of salt, pepper, and nutmeg, and a little thyme. Reduce on the fire until almost all moisture is evaporated, add half a pint of Spanish sauce ([Art. 80]), and three tablespoonfuls of tomatoes. Boil ten minutes, and just before serving sprinkle a little chopped parsley on top.
[325]. Suprême of Partridge. Take the breasts of four partridges and separate the upper from the lower fillet, so as to make an opening for stuffing; chop up the white and dark meat fine, which put in a saucepan with a little butter, and toss on the fire until done; then mix thoroughly with quarter of a pint of béchamel sauce ([Art. 83]), and a few truffles and mushrooms chopped fine. When this mixture is cold, stuff with it the under fillet of partridge and cover with the upper. Put them in a pan, cover with buttered paper, and send to a moderate oven for about half an hour, or a little more. Dust over with hashed truffles, and serve with purée of celery ([Art. 392] ).
[326]. Timbale of Partridge. Proceed exactly as for timbale of chicken ([Art. 289]). Timbale of grouse may be made in the same manner.
[327]. Venison Chops, with Currant Jelly Sauce. Broil eight venison chops for about six to seven minutes. Put in a saucepan nearly half a pint of Spanish sauce ([Art. 80]) and the eighth of a pint of currant jelly; let them boil a moment, or until the currant jelly is dissolved; then serve your chops with the sauce around them.
[328]. Saddle of Venison. Take seven pounds of a saddle of venison, roast it about thirty-five minutes, and serve with currant jelly.
[329]. Leg of Venison. Take seven pounds of a leg of venison, which roast forty-five minutes, and serve with currant jelly.
[330]. Venison Chops. Put eight venison chops in an earthen jar with four bay-leaves, three branches of thyme, six cloves, six pepper-corns, four branches of parsley, a clove of garlic, a sliced onion and carrot, and a pint of vinegar; let them soak twenty-four hours; drain them, and put them in a frying-pan with an ounce of butter; shake them in the pan until done. Put four tablespoonfuls of vinegar, with a pinch of pepper, in a saucepan on the fire, reduce two thirds, add half a pint of Spanish sauce ([Art. 80] ), boil five minutes, and serve with your chops on a very hot dish.
[331]. Ragoût of Venison. Cut into pieces three pounds of a breast of venison, which put on the fire in a saucepan, with half a pound of bacon cut in small pieces, and a little salt, pepper, and nutmeg, for fifteen minutes; mix well with your ingredients two tablespoonfuls of flour, add half a pint of consommé (stock), and the same of red wine; also several branches of parsley, inclosing three cloves, three pepper-corns, two branches of thyme, two bay-leaves, a clove of garlic, and tie all together. Boil three quarters of an hour. Peel two dozen white onions, color them in a frying-pan on the fire, with a little butter, and then add them to your stew; boil fifteen minutes longer, add a dozen mushrooms cut in quarters, and serve.
[332]. Braised Fillets of Venison. Put four fillets of venison in an earthen jar, with half a pint of oil, a little salt, pepper, and nutmeg, for four hours; drain them and put them in a saucepan on the fire, with two cloves, two pepper-corns, two bay-leaves, two branches of thyme, a pinch of salt and pepper, and a sliced onion. Moisten with an equal quantity of consommé (stock, [Art. 1]) and white wine, so as to almost cover your fillets. Simmer gently for an hour and a half; drain them, and serve with a sauce piquante ([Art. 86]).
[333]. Broiled Plover. Clean eight plovers, split them down the back without separating the two parts; chop the livers very fine, add half of their quantity of butter, as much bread-crumbs which you have pressed through a sieve, a little salt, pepper, nutmeg, a pinch of thyme, either powdered or chopped very fine, the white of an egg, and a tablespoonful of parsley chopped very fine. Mix all thoroughly together, toast eight pieces of bread without the crust, spread your mixture upon them; broil the plovers, place them on top of your toast, and serve garnished with water-cresses.