No. 861. Lapereau sauté aux truffes.
Procure two nice young rabbits, which cut into twelve pieces, being two legs, two shoulders, and two nice pieces from the back of each; put four ounces of butter in a thick-bottomed sauté-pan; when melted lay in the pieces and proceed as directed for petits poulets sauté aux truffes (No. 820). Lapereau sauté aux champignons is done the same, using mushrooms instead of truffles, and lapereau sauté aux fines herbes, by using a sauce fines herbes (No. 26) instead of the brown sauce, and omitting both the truffles and mushrooms.
No. 862. Lapereau à la Marengo.
Cut up two rabbits precisely as above, and proceed as directed for poulet printanier à la Marengo (No. 829), dress them as high as possible on the dish, pyramidically, sauce over and serve.
No. 863. Rabbit Currie.
Cut up two rabbits as before, and cook them as for sauté aux truffes (No. 861); when done and nicely browned pour off as much butter as possible and pour a quart of currie sauce (No. 46) over, add twenty button onions, previously stewed in a little broth, and twenty pieces of cooked streaky bacon cut in small diamonds, stand them over a slow fire twenty minutes, keeping it stirred occasionally; then build the pieces up in your dish, sauce over and serve with rice (No. 129) in a separate dish; should the sauce be too thick moisten it with a drop of broth, but it requires to be thick enough to adhere to the rabbit.
No. 864. Fricassée de Lapereau.
Cut up two young rabbits as before, and put them two hours in warm water to disgorge, then put them in a stewpan just covered with clear water, add two onions, one carrot, a bunch of parsley, two cloves, and a little salt, boil half an hour at the corner of the stove, and skim well, take out the pieces and pass the stock through a cloth, trim each piece of rabbit nicely, and put it in another stewpan, with a quarter of a pound of butter, pass them over the fire three minutes, then mix one ounce of flour with them, pour the stock over and add fifty peeled button onions, stir round gently until boiling, then draw it to the corner of the fire and let simmer till the rabbit is very tender, then take them out, with the onions, and put them in another stewpan, reduce the sauce till it adheres to the back of the spoon, pass it through a tammie over the rabbit and onions, add a liaison of two yolks of eggs mixed with half a gill of cream, stir it in gently, place it over the fire but do not let it boil, dress the rabbit in your dish and sauce over; mushrooms may be added, and the onions ought to be kept as whole as possible.
No. 865. Faisans au velouté de Gibier.
Roast two small young pheasants in vegetables as directed for the Removes, let them get cold, then cut off neatly the two wings, two legs, and two pieces from the breasts of each, which will make twelve very nice pieces, take off the skin and place them in a stewpan, cover them with a little stock and six spoonfuls of velouté (No. 6), put them in the bain marie to warm gently, then put a quart of white sauce (No. 7) in a stewpan, with half a pint of white stock and the backs and trimmings of the pheasants cut up very small, reduce till it adheres lightly to the back of the spoon, pour off the stock from the pieces of pheasants, place a tammie over the stewpan, over which hold a colander, pour the sauce through the colander, and then squeeze it through the tammie, add a little sugar and a little cream, place the stewpan over the fire but do not let its contents boil, dress the pieces of pheasants in pyramid, placing a little mashed potatoes on the bottom of the dish to keep them in their place; sauce over and serve.