The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

take them out, put them as before in a clean stewpan, take up the rabbits, pass the sauce through a tammie upon them, add half a teaspoonful of sugar and a few heads of asparagus or peas, make it quite hot; sauce over the rabbits and serve. No. 614. _Lapereaux aux petits pois._ Dress the rabbits as directed for lapereaux à la tavernière, but putting only half the quantity of onions; when you take out the rabbits add a quart of fresh boiled young green peas, (you do not take out the onions as previously,) season with a little sugar and salt, dress the rabbits on a dish, and sauce over; the sauce requires to be rather thick, but yet not too thick; if too thin it would have a bad appearance, and if too thick it would be unpleasant eating. No. 615. _Lapereaux à la Villageoise._ Skin and truss two young rabbits, make a stuffing of the livers as directed in faisan à la corsaire (No. 544); stuff the rabbits and roast them, baste them well whilst roasting by throwing flour over them and moistening with butter, and when roasted have ready the following sauce: put two teaspoonfuls of chopped eschalots in a stewpan, with a small piece of butter, pass them for five minutes over a slow fire, then add half a pint of melted butter (No. 71), keep it stirred over the fire, and when beginning to boil add two ounces of fresh butter, a little salt, pepper, and the juice of a lemon, shake the stewpan over the fire till the butter is melted; dress your rabbits upon a dish, sauce over and serve. No. 616. _Lapereaux à la Bourgmestre._ Truss and stuff two very fine young rabbits as above, lard the fillets and roast a nice colour; you have previously filleted three young rabbits, take off the skin of the fillets and lard them with very fine bacon, then put some thin slices of bacon and onions cut in slices in a sauté-pan, put your fillets upon them, cover with white stock, lay a sheet