(2147). Gibelotte Of Rabbits (Gibelotte De Lapins)

Cut clean fine tame rabbits in pieces, put them into a vessel to season and marinate for a couple of hours with onions, parsley, and vinegar. Melt some chopped up fat pork in a pan; add to it a quarter of a pound of cut up bacon, fry and drain this off. Put the rabbit meats into the same pan and fry over a good fire, bestrew with a spoonful of flour, and moisten to their height with one-third of white wine, and two-thirds of stock (No. 194a); boil up the liquid, then transfer the stew into a saucepan to let cook slowly until partly done; strain the sauce, pare the meats and return them to the same saucepan with the bacon, a clove of garlic, a garnished bunch of parsley, and two dozen small onions browned in a pan; continue to boil all together. At the expiration of a quarter of an hour, put in fifteen to twenty fresh mushrooms, and seven or eight minutes later, dress the meats on a dish with the garnishings around, if there be too much sauce, reduce it; strain it over the stew, and surround with plain bread-crusts cut into triangles, and browned in butter.

(2148). Gibelotte Of Young Rabbits, Parmentier (Gibelotte De Lapereaux Parmentier)

After disjointing two young rabbits, wash them in plenty of cold water to extract all the all the blood, wipe on a cloth drying them at the same time, then fry in butter to stiffen; add two tablespoonfuls of flour, salt, pepper, grated nutmeg, and half a clove of crushed garlic; moisten with half a bottle-ful of white wine, and some stock (No. 194a), keeping the sauce rather thick, now throw in a garnished bunch of parsley (No. 123), and some mushroom parings. Let cook for three-quarters of an hour, skim the fat from the top, drain off the pieces of rabbit, and pare each one, then put them aside in a saucepan to keep hot with a few spoonfuls of the sauce. Now reduce the remainder of it to resemble a thick veloute sauce (No. 415), and thicken it with a liaison of four egg-yolks; strain it through a tammy, and place it in a bain-marie. When prepared to serve, dish up the pieces of rabbit, and garnish around with olive-shaped potatoes cooked in stock (No. 194a) and a pound of cooked mushrooms; add to the sauce kept warm, a heavy pinch of chopped parsley, and two shallots blanched and chopped; also two spoonfuls of olive oil and the juice of a lemon; pour it over the rabbit.

(2149). Wild Rabbit Backs, Broiled (Rables De Lapins De Garenne Grilles)

Pare the backs of three field rabbits, skinned and cleaned; suppress the breasts, then season; dip them in beaten eggs, roll in bread-crumbs, and immerse in melted butter; broil for twenty minutes over a moderate fire while turning. Dress on a dish and serve with a separate sharp sauce (No. 538), or else a tartar sauce (No. 631).