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Fowl, Duck, Game, Hare: Rabbit
No. 151. Coniglio alla Provenzale (Rabbit) Ingredients: Rabbit, flour, butter, stock, Chablis, parsley, onion, spice, mushrooms.
Cut up a rabbit, wipe the pieces, flour them over, and fry them in butter until they are coloured all over. Then pour a glass of Chablis over them, add some chopped parsley, half an onion, three mushrooms, salt, and a cup of good stock. Cover the stewpan and cook on moderate fire for about threequarters of an hour. Should the stew get too dry, add a spoonful of stock occasionally. a No. 152. Coniglio arrostito alla Corradino (Roast Rabbit) Ingredients: Rabbit, pig's fry, butter, salt, pepper, fennel, bay leaf, onions. Make a stuffing of pig's fry (previously cooked in butter), salt, pepper, fennel, an onion, all chopped up, and a bay leaf. With this stuff a rabbit and braize it for half an hour, then roast it before a brisk fire and baste it well with good gravy. If you like, put in a clove of garlic with one cut whilst it is being braized, but only leave it in for five minutes. Serve with ham sauce (Salsa di Proscuitto, No. 7.) A fowl may be cooked in this way.
No. 153. Coniglio in salsa Piccante (Rabbit) Ingredients: Rabbit, butter, flour, celery, parsley, onion, carrot, mushrooms, cloves, spices, Burgundy, stock, capers, anchovies.
Cut up a rabbit, wipe the pieces well on a dishcloth, flour them over and put them into a frying-pan with two ounces of butter and fry for about ten minutes. Then add half a stick of celery, parsley, an onion, half a carrot, and three mushrooms, all cut up, three cloves, a pinch of spice and salt, a glass of Burgundy, and the same quantity of stock; cover the stewpan and cook for half an hour, then put the pieces of rabbit into another stewpan and pass the liquor through a sieve; press it well with a wooden spoon, so as to get as much through as possible, pour this over the rabbit and add four capers and an anchovy in brine pounded in a mortar, mix all well together, let it simmer for a few minutes, then serve hot with a garnish of croûtons fried in butter.
VEGETABLES No. 154. Asparagi alla salsa Suprema (Asparagus) Ingredients :
Asparagus, butter, nutmeg, salt, suprême sauce (No. 16), gravy, lemon, Parmesan.
Cut some asparagus into pieces about an inch long and cook them in boiling water with salt, then drain and put them into a sauté pan with one and a half ounce of melted butter and sautez for a few minutes, but first add salt, a pinch of nutmeg, and a dust of grated cheese. Pour little suprême sauce over them, and at the last add a little gravy, one ounce of fresh butter, and a squeeze of lemon juice. a No. 155. Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts) Ingredients: Brussels sprouts, butter, pepper, stock, Béchamel sauce, Parmesan, croûtons.
Take off the outside leaves of half a pound of Brussels sprouts, wash and boil them in salted water. Let them get cool, drain, and put them in a pie-dish with two ounces of fresh butter, a quarter pint of very good stock, a little pepper, and a dust of grated Parmesan. When they are well glazed over, pour off the sauce, season with three tablespoonsful of boiling Béchamel sauce (No. 3), and serve with croûtons fried in butter.