Comprising Pate-Chaud of Young Rabbits with fine-herbs.

d la Sauce Poivrade.

of Leverets with Truffles, d la Perigueux.

of ditto d la Financiere.

of Godiveau d la Ciboulette.

Pate-Chaud of Young Partridges, d la Chasseur. of Ox Palates, d l' ltalienne.

,, of Quails, d la Financiere.

of Larks boned, d I' Essenee.

of Snipes, d la Bordclaise.

Pdte-Chaud Cases.

752. Pate-Chaud* Of Young Rabbits, With Fine-Herbs

Cut up two young rabbits into small members, place these in a deep sautapan with two ounces of butter, a handful of chopped mushrooms, some parsley and two shalots chopped also; season with pepper and salt, a little grated nutmeg and a garnished faggot. Then set the rabbits on a brisk fire, and fry them of a light-brown color; add a glass of French white wine, cover the sautapan with its lid containing some live embers of charcoal, and again set them on the fire to stew very gently for twenty minutes, when they will be done. Next, add a gravy-spoonful of brown sauce, a small piece of glaze, and the juice of half a lemon; toss the whole together over the fire, and allow it to boil sharply for two minutes; then dish up the pieces of rabbit neatly in the pie, pour the sauce over them, and serve.

753. Pate-Chaud Of Young Rabbits, A La Sauce Poivrade

Cut the rabbits into small members, and place them in a sautapan with about two ounces of clarified butter, season with pepper and salt, and then set them over a brisk fire to be fried brown; next, add a glass of Madeira, and a piece of glaze the size of a walnut; cover the sautapan with its lid containing some live embers of charcoal, and again place it upon a moderate fire, that the rabbits may stew very gently for twenty minutes longer; then add some Poivrade sauce (No. 29) in sufficient quantity for the entree, allow the whole to boil together for three minutes, garnish the pate-chaud as in the former case, and send to table.

* General directions for making a Pate-Chaud, or raised pie, will be found in that part of the work which treats of Entre'es of Pasty.

754. Pate-Chaud Of Leverets, With Truffles, A La Perigueux

The leverets must be cut into small members or joints as follows :- First, take off the hind legs and make two pieces of these; detach the shoulders, and cut the loins transversely into pieces about two inches long ; split the head into halves, trim the whole neatly without waste, and place these members in a sautapan with three ounces of clarified butter: season with pepper and salt, and set them on a brisk fire to be fried brown. Next, add four ounces of truffles cut into thick scollops, and a small piece of glaze, cover with the lid containing live embers of charcoal, and replace the sautapan on a slow fire, to simmer for twenty minutes longer. Then add the Perigueux sauce (No. 23), allow the whole to boil together for three minutes, garnish the pate-chaud, and serve.