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page 126
ready to serve mix the liver (the gall bladder having been removed) with 1/4
glass vinegar and pour it in the sauce pan. Serve in a hollow warm dish.
RABBIT.
357l. RABLE DE LAPIN.
ROAST BACK OF RABBIT. (Roast.)
PROPORTIONS AND PREPARATION.--As No. 357j.
357m. CIVET DE LAPIN.
RABBIT STEW, No. 1. (Entree.)
PROPORTIONS AND PREPARATION.--As No. 357k.
357n. GIBELOTTE DE LAPIN.
RABBIT STEW, No. 2. (Entree.)
PROPORTIONS AND PREPARATION.--As for No. 357k but use white instead of red wine.
357o. LAPIN SAUTE CHASSEUR.
RABBIT SAUTE A LA CHASSEUR. (Entree.)
PROPORTIONS.--For five persons:
Rabbit..............1.
Butter..............3 tablespoonsful.
Onions..............2.
Parsley.............1/4 handful.
Lemon...............1/2.
Time.--50 minutes.
PREPARATION.--1st. Skin and clean the rabbit and cut it in pieces the size of an
egg. 2d. Melt in a sauce pan 3 tablespoonsful butter, add the rabbit, add 2
onions chopped, 1/4 handful parsley chopped, sprinkle over some salt and pepper
and let cook for about 50 minutes (covered). Add the juice of 1/2 lemon and
serve for breakfast or lunch.
WILD TURKEY.
357p. DINDE SAUVAGE ROTIE.
WILD TURKEY ROASTED. (Roast.)
PROPORTIONS AND PREPARATION.--As for the roast turkey No. 332.
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