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Entrées: Lapereau

Cut in joints, Rabbits are served as- Lapereau, or Lapin, sauté aux fines herbes-sauté, and served in fine-herbs sauce. sauté aux truffes-with brown sauce and slices of truffles; or aux olives, substituting olives for the truffles.

Lapereau, or Lapin, à la Vénitienne - larded, braised in oil and wine with veal and garlic, and served with the sauce. à la Suisse-fried in batter. en kari, or à la Madras-curried and served with rice. en gibelotte-stewed with onions, bacon, wine, etc.; served in the sauce with mushrooms. en papillote-boned, coated with a stuffing of bacon, mushrooms, etc., and broiled in papers.

The backbone with the fillets, cut in sections, larded, and braised, is served as Grenadins de lapin or lapereau, with brown sauce and spinach.

Côtelettes de lapereau à la Soubise are made with the legs, cut in two, boned, spread with forcemeat and served with Soubise sauce.

Filets de lapereaux aux concombres are fillets of roast rabbits in a white sauce with slices of cucumber. à la Valenciennes are dressed in a crown with white sauce, cream and mushrooms. With alternate pieces of ham, they are called à l'écarlate.

They are also served à la Musulmane-larded and braised; dressed in a crown with curry sauce, and rice in the centre.

Turban de lapereau à la Douairière is composed of small fillets larded and braised; served with ENTRÉES. quenelles of forcemeat of rabbit in the centre, and brown sauce with wine, etc.

Lapereau en salade. Fillets of roast rabbits soaked in oil and vinegar; served cold on a salad, garnished with hard-boiled egg, beetroot, etc.

Escalopes de lapereau au fumet. Fillets cut in oval slices, and arranged with a little slice of truffle on each piece; covered with a white sauce made of rabbit, and baked. Aux pointes d'asperges, the slices are served in a white sauce with asparagus.

For Fricassée de lapereau the rabbit is cut up and cooked in a white sauce with mushrooms, etc.

Suprême de lapereau à l'Indienne is a white curry of rabbit. It may be served cold as a Chaudfroid.

Boudin de lapin is a poached roll of rabbit forcemeat; served with mushrooms or truffles, in brown sauce. It is also cut in pieces and dressed on a border. à la Richelieu. A roll of forcemeat of fowl, truffles, etc., thickly covered with forcemeat of rabbit, breadcrumbed and broiled; served with Périgueux sauce.

Côtelettes de lapereau à la Maintenon are cutlet shapes of minced rabbit, breadcrumbed and fried, and served in a brown sauce with wine. à la Duchesse Marie are cutlet moulds of rabbit cream, coated alternately with chopped ham and chopped truffles; served with white sauce and a vegetable garnish.

Petits cannelons de lapereau are little rolled pastry cases filled with minced rabbit.

Chartreuse à la Mikado is a preparation of minced rabbit, steamed in a mould lined with forcemeat and decorated with rings of different coloured vegetables.

Timbales de semoule au chasseur are small moulds of semolina, breadcrumbed and fried, filled with forcemeat of rabbit and purée of mushrooms.

Many of the ways in which chickens are dressed are also suitable for rabbits.

PHEASANT.

A roast Pheasant, cut up, is served with Salmis sauce and mushrooms or truffles, as Salmis de faisan. Aux pruneaux-it is garnished with stewed prunes.

Faisan au velouté de gibier is served in a white game sauce ; à la purée de gibier in a purée of game sauce. à la Bohémienne is served in a rich brown sauce with chopped ham and mushrooms. à la bonne femme is cooked with square pieces of ham, slices of Portugal onions, etc.

Fillets of pheasants are served as- Filets de faisans piqués aux légumes-larded and braised; dressed in a crown alternately with stewed pieces of cucumber of the same size; Jardinière garnish in the centre. à la Comte de Brabant-larded and braised; ENTRÉES. arranged alternately with slices of bacon round a pyramid of Brussels sprouts. Fumet of game sauce.

Filets de faisans à la Marquise-half of them larded and braised, and half breadcrumbed and fried; arranged alternately, with cocks' combs in the centre, and white game sauce. à la Maintenon-very small fillets coated with a white sauce with chopped mushrooms, etc.; broiled in papers, and served with gravy.

Chaudfroid de filets de faisans is a cold entrée of small fillets of roast pheasants coated with a game sauce, and garnished with hard-boiled eggs.

Galantine de faisan aux truffes is a pheasant boned, and stuffed with game forcemeat with truffles, etc.; braised, and served cold with aspic.

Boudins de faisan à la Richelieu are oval-shaped pieces of forcemeat of pheasant, breadcrumbed and fried; served with Richelieu sauce.

Quenelles of forcemeat of pheasant, dressed in a crown with game sauce and mushrooms or truffles, are called Quenelles de faisan en turban.

PARTRIDGES.