A guide to modern cookery

rabbit into small pieces, stiffen these in butter, and put them into the stewpan with a few roundels of carrot and onion, one small faggot of parsley and celery, and one quart of white consommé. Set to cook gently. Also lightly brown in butter two tablespoonfuls of chopped onion, besprinkle with one-half tablespoonful of fecula and a sufficient quantity of curry, moisten with the strained cooking-liquor of the pieces of rabbit, bring to the boil, and set to simmer for seven or eight minutes. Rub through tammy and then despumate for twenty minutes, adding from time to time one or two tablespoonfuls of consommé with the view of promoting the clarification of the cullis. When about to serve finish the latter with three or four tablespoonfuls of cream. Garnish with eighteen very small slices taken from the pieces of rabbit and two oz. of rice à l’Indienne, serving the latter separately. 669—COULIS DE PERDREAU A LA PURÉE DE MARRONS, otherwise A LA MANCELLE Split the shells of fifteen fine chestnuts, put them in a stewpan with water, boil them for five minutes, and shell and peel them quickly while they are still very hot. Then cook them gently in one-half pint of white consommé with one-third of a stick of celery, minced, and one piece of loaf-sugar. _Poële_ a partridge, remove the fillets for the purpose of garnish, bone the rest, and pound it finely together with the carcass and the _poëling_ liquor. Add the chestnuts, pound the whole, and add some consommé to the resulting purée with the object of facilitating the rubbing through tammy. This done, add to the preparation about one-quarter pint of very clear game stock, bring the whole to the boil, pass it through a strainer, and finish the cullis, when dishing up, with a very little cayenne and one and one-half oz. of butter. Garnish with the fillets of partridge cut into a small _julienne_. 670—COULIS DE VOLAILLE, otherwise A LA REINE Poach in one quart of white consommé a cleaned fowl weighing about three lbs. and two oz. of rice previously _blanched_. Having