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

pies, curries, or fricassées, which I give in my Kitchen at Home. No. 861. _Lapereau sauté aux truffes._ Procure two nice young rabbits, which cut into twelve pieces, being two legs, two shoulders, and two nice pieces from the back of each; put four ounces of butter in a thick-bottomed sauté-pan; when melted lay in the pieces and proceed as directed for petits poulets sauté aux truffes (No. 820). Lapereau sauté aux champignons is done the same, using mushrooms instead of truffles, and lapereau sauté aux fines herbes, by using a sauce fines herbes (No. 26) instead of the brown sauce, and omitting both the truffles and mushrooms. No. 862. _Lapereau à la Marengo._ Cut up two rabbits precisely as above, and proceed as directed for poulet printanier à la Marengo (No. 829), dress them as high as possible on the dish, pyramidically, sauce over and serve. No. 863. _Rabbit Currie._ Cut up two rabbits as before, and cook them as for sauté aux truffes (No. 861); when done and nicely browned pour off as much butter as possible and pour a quart of currie sauce (No. 46) over, add twenty button onions, previously stewed in a little broth, and twenty pieces of cooked streaky bacon cut in small diamonds, stand them over a slow fire twenty minutes, keeping it stirred occasionally; then build the pieces up in your dish, sauce over and serve with rice (No. 129) in a separate dish; should the sauce be too thick moisten it with a drop of broth, but it requires to be thick enough to adhere to the rabbit. No. 864. _Fricassée de Lapereau._ Cut up two young rabbits as before, and put them two hours in warm water to disgorge, then put them in a stewpan just covered with clear water, add two onions, one carrot, a bunch of parsley, two cloves, and a little salt, boil half an hour at the corner of the stove, and skim well, take out the pieces and pass the stock through a cloth, trim each piece of rabbit nicely, and put it in another