(2137). Young Rabbit A La Celtoise (Lapereau A La Celtoise)

Divide a young rabbit into twelve pieces after skinning and drawing it; put these to steep in a raw marinade for six hours, then drain and wipe, lay the pieces in a sautoir with fat pork cut in half inch squares and blanched; set the sautoir on a good fire and fry the rabbit with the addition of some small onions and a bunch of parsley garnished with thyme, bay leaf and a clove of garlic; when the meats are done, haste them over with white wine and some clear gravy (No.404), adding six peeled tomatoes cut across in two and the seeds well extracted, also half a pound of lean cooked ham cut in three-sixteenths inch squares and a pint of brown sauce (No. 414). Remove the parsley, skim off the fat and season highly with salt, pepper and prepared red pepper (No. 108); dress the rabbits inside a risot a la piemontese border (No. 2981), pour very little of the sauce over and serve.

(2138). Young Rabbits A La Thieblin (Lapereaux A La Thieblin)

Skin, empty, and trim two young rabbits; put the livers aside, and divide each rabbit into twelve pieces; heat some oil and butter, half of each, in a sautoir, put in the pieces of rabbit, and season well with salt, pepper, a crushed clove of garlic, and a bunch of parsley garnished with thyme and bay leaf; fry them quickly, moisten with espagnole sauce (No. 414), white wine, a little clear gravy (No. 404), and tomatoes; let simmer till thoroughly cooked, and add the sauted livers, and some mushrooms. Dress the rabbit and mushrooms, covering over with the sauce. Prepare a rabbit forcemeat (No. 84). mix with it a little espagnole sauce reduced and stirred with some half-glaze made of game fumet (No. 397); place it in small oval molds and poach in the oven; cut them in two lengthways, bread-crumb them first without any eggs, then again with eggs, and fry to a fine color in clarified butter; drain, wipe, and dress them around the rabbit. Serve separately an espagnole sauce (No. 414) made with game fumet (No. 397).

(2139). Young Rabbits, Valencia Style (Lapereaux A La Valence)

Cut up in twelve pieces each, two skinned and drawn young rabbits; put half a pound of chopped fat pork in a sautoir, adding the rabbits when it is very hot and fry over a brisk fire, season with salt and pepper, and add also half a pound of blanched bacon cut in quarter inch squares, one medium onion out the same size, four quartered, peeled and pressed tomatoes, and a bunch of parsley garnished with thyme, bay leaf, and a clove of garlic. Cover the saucepan and cook on a moderate fire; just when ready to serve, skim off the fat, suppress the parsley, and put in a little game glaze (No. 398); dress and dredge chopped parsley over the top. Stiffen some small oiled cases in the oven, fill them with rabbit forcemeat (No. 84), into which cooked fine herbs (No. 385) have been added; place on top the minion fillet scored with truffles removed from the rabbit, and over these thin slices of fat pork; bake in a slow oven, drain off' the fat, and lay a small glazed truffle in the center of each fillet; range these cases around the dish, and serve.