Part 29 (1/2)

Some good _Bearnaise_ sauce (_see_ Sauces).

_Method._--Fry the fillets in the b.u.t.ter.

Dish them on a border of mashed potatoes.

Pour brown sauce or gravy round them, and put the _Bearnaise_ sauce in the middle of the fillets.

Rabbits a la Tartare.

_Ingredients_--1 rabbit.

Some browned bread-crumbs.

1 egg.

pint of Tartare sauce (_see_ Sauces).

_Method._--Cut the rabbit into joints.

Dry them well.

Egg and bread-crumb them.

Put them on a greased baking-sheet, with pieces of b.u.t.ter on them.

Bake for half an hour, being careful not to dry them up too much.

Pour the sauce on a dish and pile up the rabbit in the middle of it.

Chicken a la Tartare.

Proceed as in the foregoing recipe, subst.i.tuting a chicken for a rabbit.

Pigeons Stewed a l'Italienne.

_Ingredients_--3 pigeons.

1 piece of carrot, turnip, and onion.

1 pint of stock.

1 sprig of parsley, thyme, and marjoram.

1 bay leaf.

If possible, 1 or 2 tomatoes.

1 winegla.s.s of sherry.

2 oz. of b.u.t.ter.

1 oz. of flour.

Some mashed potatoes.

A _macedoine_ of vegetables.

_Method._--Have the pigeons trussed as for stewing.

Cut them in two, and fry them in the b.u.t.ter.

Then remove the pigeons, and fry the vegetables.

Stir the flour, and when that is a little brown, pour in the stock or sherry. Put in the pigeons and stew gently until they are tender.