Text 13282, 81 rader
Skriven 2011-07-12 04:44:00 av DAVE DRUM (1:123/140)
Ärende: GAME 589
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Civet De Lapin (Rabbit Stew With Red Wine) Part 2
 Categories: Poultry, Game, Ethnic
      Yield: 6 Servings
 
      1    Recipe directions continued
 
  TO SERVE: Transfer the rabbit, onions, lardons and mushrooms
  to a large serving platter with a slotted spoon. Dip one end
  of each crouton into the sauce and then into the chopped
  parsley and arrange around the edge of the platter. Spoon
  the sauce over the rabbit and vegetables. Serve with the
  boiled potatoes.
  
  CUTTING A RABBIT INTO SERVING PIECES: With a large, heavy
  knife trim the ends of the front and hind legs. Cut off the
  front and hind legs at the joints. Cut the hind legs into 2
  pieces at the joint and the body into 3 equal sections. Cut
  the rib section in half through the breast and back bones
  and then cut each half in half.
  
  POMMES DE TERRE A L'ANGLAISE (ENGLISH BOILED POTATOES):
  
  Serves 6.
  
  In France, anything that is simply boiled is said to be a
  l'anglaise, English-style. Unlike their English
  counterparts, however, French chefs typically "turn" their
  vegetables (cut them into barrel shapes) before boiling them
  to ensure even cooking. 18 small waxy potatoes (red or white)
  
  Salt 15 ml (1 tbsp) chopped parsley
  
  TURN THE POTATOES: Fill a bowl with cold water. Use a pating
  knife to cut the potatoes into chunks about 6.5 cm (2.5
  inches) long and 4 cm (1.5 inches) thick. Cut off both ends
  of the chunks and then pare down the sides, shapine or
  "turning" them into small barrel shapes with 7 faces. To
  prevent discoloration, hold the finished turned potatoes in
  the bowl of cold water while you are working. Drain the
  potatoes and put them into a saucepan with cold salted water
  to cover. Bring to the boil, reduce heat to medium and cook
  for about 10 minutes, until tender when pierced with the
  point of a knife. Leave the potatoes to stand in the cooking
  liquid to keep warm until serving time. Drain the potatoes.
  Serve in a vegetable dish sprinkled with the parsley. turned
  vegetables
  
  GLAZING PICKLING ONIONS:
  
  24 pickling onions, peeled 15 g (0.5 oz) butter15 ml (1
  tbsp) sugar X Salt and freshly ground pepper
  
  Put the onions in a low-sided saucepan or frying pan large
  enough to hold them in a single layer, if possible, and add
  just enough water to barely cover. Season with salt and
  pepper, and add 15 g (1/2 oz) utter and the sugar. Bring to
  the boil. Cover with a round of buttered baking parchment,
  reduce the heat and simmer for 8-10 minutes. Remove the
  paper and continue cooking until the liquid evaporates.
  (watch carefully because the onions will burn easely.) Then
  continueing the onions in the butter remaining in the pan,
  until golden brown. Shake the pan frequently to colour the
  onions evenly.
  
  CUTTING LARDONS: Trim the rind from the bacon. Cut each
  slice lenghtwise into 3 strips and then each strip into 1 cm
  (1/4 inch) cubes, known as lardons.
  
  Copyright (c) 1991 Le Cordon Blue
  
  From: Sam Lefkowitz

  Uncle Dirty Dave's Archives
 
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