668—Coulis de Lapereau au Currie

Cut the legs of a young wild rabbit into small pieces, stiffen these in butter, and put them into the stewpan with a few roundels of carrot and onion, one small faggot of parsley and celery, and one quart of white consommé. Set to cook gently.

Also lightly brown in butter two tablespoonfuls of chopped onion, besprinkle with one-half tablespoonful of fecula and a sufficient quantity of curry, moisten with the strained cooking-liquor of the pieces of rabbit, bring to the boil, and set to simmer for seven or eight minutes. Rub through tammy and then despumate for twenty minutes, adding from time to time one or two tablespoonfuls of consommé with the view of promoting the clarification of the cullis. When about to serve finish the latter with three or four tablespoonfuls of cream.

Garnish with eighteen very small slices taken from the pieces of rabbit and two oz. of rice à l’Indienne, serving the latter separately.