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Classic
Cook Books
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page 293
Cauliflower bouquet.
Clean and cut the cauliflower in equally large clefts. Scald them first and then
boil in water, salt and butter on a very low fire, so that they do not fall to
pieces. Garnish with the stalks downwards.
Puree of hare.
Take a young hare, cut it in four parts. Brown them in butter. Pour over it a
quart Borgoyne wine and half a gallon strong chicken soup; boil by a low fire,
skim the fat and strain the sauce when the hare has boiled enough. Let the sauce
boil down to half of its volume, and then dilute it with 3 pints Spanish sauce,
boil again until a thick mush is obtained. Remove all the thin skins from the
hare, chop the meat fine, and finally put it into the sauce. Strain the puree
and keep it for garnishing purposes.
Fish farce.
Take a good sized pike, weighing about 3 pounds, and cut it in two from the
back, splitting it; remove the bones and the inside; wipe off the
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Classic
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