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

three minutes, keeping it stirred, sauce over and serve. No. 853. _Cotelettes de Lièvre à la Dauphine._ Fillet two hares as before, and out of each fillet cut three cotelettes by cutting each fillet in halves, making one of the thin end and cutting the thick into two equal slices, thus making twelve pieces of the four fillets; beat them of an equal thickness, boil the rib-bones of one of the hares till all the flesh comes off, and stick a bone in each piece to imitate the bone of a cotelette, egg, bread-crumb, and fry them in oil a nice colour, but not too much done, dress in crown upon a border of mashed potatoes, and sauce over with a sauce piquante (No. 27) in which you have introduced a few chopped olives. No. 854. _Turban de Lièvre à la Péronne._ Fillet one large hare and make six cotelettes out of the two fillets as in the last, egg and bread-crumb them with a little chopped ham mixed with the bread-crumbs, and fry in oil as before; you have previously made forcemeat of the legs as described (No. 123), with which make six large quenelles, poach, and dish them on a border of mashed potatoes alternately with the cotelettes; have ready the following sauce: put a teaspoonful of chopped eschalots in a stewpan, with two of tarragon vinegar and a piece of glaze half the size of a walnut, place over the fire two minutes, add a pint of white sauce and eight spoonfuls of white stock, reduce till rather thick, then add a little sugar and twenty small pickled onions; sauce over the quenelles, glaze the cotelettes and serve. For boudins de lièvre, or quenelles, proceed the same as for boudins or quenelles de volaille, only using forcemeat made from the legs of the hare instead of the forcemeat of fowl; and for jugged hare and civet de lièvre, see Kitchen at Home. They may be made from the legs after you have taken the fillets for other purposes. No. 855. _Filets de Lapereau à la Valencienne._ For