Civet De Lapin (rabbit Stew With Red Wine) Part 2 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 each: recipe directions pt.2,
Directions:
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 LANGLAISE (ENGLISH BOILED POTATOES):
Serves 6.
In France, anything that is simply boiled is said to be a langlaise,
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)
X 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 1:229/15 Wed 12 Jul 95 15:47
NYC Nutrilink: N0^00000
Source from luhu.jp
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 LANGLAISE (ENGLISH BOILED POTATOES):
Serves 6.
In France, anything that is simply boiled is said to be a langlaise,
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)
X 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 1:229/15 Wed 12 Jul 95 15:47
NYC Nutrilink: N0^00000
Source from luhu.jp