Hot Raised Pie Of Rabbits

Take one or two rabbits, according to the size of your pie. Skin and empty them; then detach the legs and shoulders, which you cut into halves: from the head to the tail cut out four pieces of an equal size; then chop a shalot, a little parsley, and a few mushrooms, and stew them a little; next put the members into the butter with the sweet herbs, till the flesh is quite firm; then season with salt, pepper, and spices. In the course of a few minutes drain the butter. Then make a paste (See Pastry); put the limbs into it, and put the whole into the oven. When the crust is baked enough, make a round opening, lift up this kind of cover, and just as you are going to send up, pour into the pie a ragout a la financire over the rabbits. Be careful to drain the fat that may have remained.

N. B. - The above is the true manner of making a raised pie of rabbits. Many people make a pie-crust, which is commonly called croustade; and after having emptied it, put in a giblotte. The former method however is preferable, as it retains better the flavour of rabbit.

Rissoles Of Rabbits

Take the remnants of roasted rabbits, with which make a farcefine. (See Farce Fine.) Spread on the table some puff-paste, but do not let it be too rich; cover it, at equal distances, with little lumps of farce; moisten the paste all round the farce, then fold it in two; lean upon it all round with your fingers, that the paste may stick; then with a rowel cut it and fry it till it is of a fine brown colour. You may occasionally dip them into eggs, and then powder them over with crumbs of bread ; they by that means fry of a better colour, but it makes the crust thicker. You must always send them up with fried parsley in the middle of the dish.

* You may serve them, when hot, covered with a good bechamelle : they hare not so good an appearance, but they are better eating.

Boudins Of Rabbits A La Reine

Prepare in the same manner as the croquettes: roll the meat into large boudins; dip them into eggs and crumbs of bread, and fry them. Serve under them a veloute with a little glaze of game. For croquettes or boudins a la reine, made of fowls, rabbits, or game, if you should have by you some sweetbreads, they will be a great improvement to them, as they make them more mellow and delicate.

* By pie-crust, I mean here, the crust of a pie which has been served up and returned unbroken. It can then serve again for a souffle.

Boudins Of Rabbits A La Richelieu

Take some quenelles of rabbits, and fry some white onions of a light colour. Put them into a hair sieve to drain the butter, and then mix them with the quenelles; let them cool, and roll it into two boudins of the same length as your dish. Poach them in water with a little salt; when done, drain them on a clean cloth, and let them cool.* Next dip them into an omelette, and then in crumbs, and fry them till they are of a light brown. Send up with an Italienne under.

Boudins Of Rabbits A La Lucullus

Make boudins of rabbits with quenelles of the same length as the dish ; poach them in milk and butter, and a little salt. When done enough, drain them on a clean towel. Cut one side flat, that they may dish well; have a little veloute reduced, and pretty thick, which whiten with a little thick cream. Mask the boudins with this sauce, but do not use more than is requisite for masking: in the middle you are to serve a ragout a l' Allemande, which is the same thing as a Toulouse. You must have six fillets larded equally. Take a very large carrot, cover it with thin layers of bacon, and lay the fillets over the carrot with a little salt: let them stand a moment in the oven till they are firm: then glaze and dry them with the salamander: glaze them a second time : then lay a fillet at each end of the boudin, and one in the middle. Mind that you keep this entree well covered, for otherwise it would not be of a fine colour; the veloute would dry up, and consequently it would not preserve its white colour.

Fillets Of Rabbits A La Marechalle

Take the fillets of four young rabbits; divide each of them into two pieces, in order that they may not be too long: flatten them with the back of your knife, that they may be sooner done; let them be of an equal size; season them with salt and pepper; then brush them over with the yolks of eggs, and dip them into crumbs of bread, next into clarified butter, and then again into crumbs of bread, but so as to lay very evenly. Press the fillets between both your hands, in order to melt the butter, and that the crumbs may stick equally all round. Broil them on a brisk fire, always observing that the thinner and the more tender the objects, the more brisk must the fire be; for if it were not so, the fillets would get over-done, without being of a nice brown. Glaze and dish them en miroton, mask them with a brown Italienne mixed with a small quantity of glaze of game.