Home › Removes or Releves › Removes or Releves: Lapereaux

Removes or Releves: Lapereaux

Lapereaux à l'Anglaise are stewed, and served with Soubise sauce. grillés are flattened and broiled; served with butter and chopped parsley. à la sauce are boiled, and served in white sauce. aux petits pois are cooked in a white sauce with onions, green peas, etc. If mushrooms are substituted for the peas, they are called à la Tavernière. à la Jardinière are cooked in white sauce, with young onions, carrots and turnips cut in little balls, and peas.

Lapereaux à la villageoise-stuffed, roasted, and served in melted butter sauce with shallots, etc. aux groseilles vertes are roasted or stewed, and served with green gooseberry sauce.

Galantine de lapin is made of rabbit boned, stuffed, and braised. It is served cold, garnished with the sauce in a jelly.

Rabbit pie is served as Pâté chaud de lapereaux.

If made in a raised pie dish, it is called Lapereaux en terrine.

PHEASANTS.

Faisans à la Soubise are braised pheasants covered with Soubise sauce; aux marrons with chestnut sauce. à la purée de gibier are larded, braised, and served with purée of game sauce. à la Fontainebleau-the breasts are larded in a square; they are braised in white stock with lettuces, sausages, etc., and served with the lettuces and sausages, and brown sauce. à la Gitana-stewed with bacon, slices of Portugal onions, tomatoes, wine, etc. à la Flamande-stewed with bacon, sausages, cabbages, etc.; served with the cabbages pressed and cut in shapes, carrots and turnips, and Poivrade sauce. à l'étouffade-larded and stewed; served with game sauce. à la Beauharnais braised, and served in truffle sauce, with mushrooms, artichoke bottoms, and asparagus points.

Faisans à la Victoria-stuffed with a forcemeat of oysters, bacon and herbs, stewed, and served with oyster sauce. aux foies gras-stuffed with foie gras, ham, truffle, etc., and roasted. truffés à la Piémontaise - stuffed with truffle stuffing, roasted, and served with a sauce of aspic and wine with slices of truffles. à la Bohémienne-stuffed with foie gras, truffle, etc.; cooked in mirepoix, and served in the sauce with truffles and foie gras. à la Connaught-stuffed with chestnut stuffing, roasted, and served with a watercress salad. à la Saint-Cloud-boned, filled with a stuffing of the livers with partridge, truffles, etc.; roasted, and served on toast with Italian sauce and truffles.

Pâté chaud de faison aux truffes is a pie of pheasant with forcemeat and truffles.

PARTRIDGES.