The Pytchley book of refined cookery and bills of fare / by Major L.

  • L., Major.
Date:
[1893?]
Catalogue details

Licence: Public Domain Mark

Credit: The Pytchley book of refined cookery and bills of fare / by Major L. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    QUENELLES OF HARE WITH HARE SAUCE. No. 200. First Night.—First butter and fill six darioles with the mixture, poach as directed in Chicken Quenelle, turn out into an entrde dish and pour half a pint of Hare Sauce (No. 39) into a dish. RISSOLETTES OF HARE WITH HARE SAUCE. No. 201. Second Night.—Roll up into six rissoles as directed in Chicken Quenelle (No. 187) ; egg and crumb and fry in a basket in boiling lard for two minutes, and serve in an entree dish with fried parsley, and half a pint of Hare Sauce (No. 39) handed round. TARTINETTES WITH HARE SAUCE. No. 202. Third Night.—Roll up as above, only wrap them in thin bread and butter instead of egg and crumb and fry two minutes, serving with parsley and some sauce handed round. FRIANTINE. No. 203. The same as Chicken (No. 185), only use Hare and half Hare Sauce (No. 39), and reduced Brown Sauce (No. 22) instead of Cream Bechamel Sauce. CIVET OF HARE. No. 204. Trim and cut a raw hare into fillets, cut half a pound of streaky bacon into squares double the size of dice, put the whole into a saute pan with two ounces of butter, and fry for ten minutes ; mix in two table-spoonfuls of flour, and add a bottle of claret and a pint of Consommd (No. 1); let the whole boil for ten minutes, strain, wash the fillets in a tumbler of claret and put them in a clean stewpan, pass the stock again through a sieve, and add it to the