(2379). Rabbit Tart Or Pie With Fine Herbs (Tarte De Lapin Aux Fines Herhes)

Suppress the skin from two good rabbits; draw and wipe well the meats: separate them at the joints, bone the shoulders and the legs, decrease the size of the backbones without boning then entirely and split each one in two. With the necks, bones and a few gams parings, make a small fumet (No. 397) with white wine. Cut half a pound of bacon into small slices; put them in a sautoir with butter, and heat for five minutes while stirring, then remove with a skimmer. leaving the fat in the pan, and into this throw two spoonfuls each of onions, shallots and mushrooms; fry together for two minutes, then add the pieces of rabbit; season highly, being sparing of the salt, and besprinkle with pulverized wild thyme. Cover the bottom of a pie dish (Fig. 183) intended for the oven with ai layer of the bacon; on this place the pieces of rabbit, intermingling them with the line herbs and bacon; pour into the bottom a few spoonfuls of the prepared fumet reduced to nearly half-glaze. Wet the edges of the dish, cover it with a thin band of puff paste fragments ( No. 146) or fine foundation paste (No. 135); wet this band also.

Cover the whole with a flat of puff paste parings, cut off the surplus around the edge of the dish, egg over twice and cook an hour and a quarter in a slow oven; make a hole on the top and pour in the remainder ..I the fumet.

(2380). Veal Tart Or Pie A La Dickinson (Tarte De Veau A La Dickinson)

Suppress Ml the fat and sinews from a kernel of veal; cut it up into thin slices having them an inch and a half in diameter. Butter a pie dish ( Fig. 183) that can go into the oven; set slices of bacon and ham on the bottom, and over these the sliced veal, alternated; season with salt, pepper Mini parsley; add finely cut-up potatoes, chopped shallots or onions, then continue to till with the same until the dish is quite full and well rounded on top; pour some clear gravy (No. 404) into the bottom, lay a small band made of puff paste parings on the edge of the dish, and a flat of the same paste on top; cut away the surplus paste around the dish, decorate and egg the pie over twice; bake it in a medium oven for one hour and a half for a dish containing a quart.