1 pint of second stock.
2 tablespoonfuls of cream.
2 oz. of b.u.t.ter.
2 dessertspoonfuls of flour.
Salt.
A few drops of lemon juice.
_Method._--Cut the rabbit into neat joints and fry them in the b.u.t.ter.
Then remove them and fry the onion and apple, sliced.
Mix the curry powder and flour smoothly with the stock.
Put it into a stewpan; stir and boil three minutes.
Put in the rabbit and add the onion and apple, which should be rubbed through a hair sieve.
Simmer gently for thirty minutes or more, until the rabbit is tender.
Add the cream and let it boil in the sauce.
Squeeze in the lemon juice and add salt.
If a dry curry is liked, remove the rabbit when tender, and boil and reduce the sauce to half the quant.i.ty, leaving only sufficient to coat the pieces of rabbit well.
Serve nicely cooked rice with the curry (_see_ Rice for Curry).
Curried Chicken.
Make according to the directions in the preceding recipe, using white stock or boiled milk.
Mutton Cutlets a la Milanaise.
_Ingredients_--7 or more mutton cutlets.
2 eggs, white bread-crumbs.
3 oz. Parmesan cheese, grated.
A little boiled macaroni.
pint brown sauce.
Some mashed potatoes.
2 oz. clarified b.u.t.ter, or the fat skimming of the stock-pot.
_Method._--Trim the cutlets neatly.
Brush them with egg and cover them with bread-crumbs mixed with 2 oz. of the grated cheese.
Fry them for about five minutes in a cutlet pan.
Dish them on a border of mashed potatoes and put some nicely-cooked macaroni in the centre with 1 oz. of grated cheese.
Pour the brown sauce round them and serve very hot.
Chaud-froid Chicken.
Cold Entree for Suppers and Luncheons.
_Ingredients_--The best joints of 2 chickens.
1 pint of _Bechamel_ sauce.
oz. of Swinborne"s or Nelson"s Gelatine.
Some aspic jelly.
Endive and lettuce.
_Method._--Melt the gelatine and mix it with the sauce.
Coat the pieces of chicken carefully with it, giving them each two coats if they require it.
When the sauce is firm, place them in a circle on an _entree_ dish.
Put some lettuce, nicely mixed with salad dressing, in the centre, and garnish prettily with the endive.
A border of aspic jelly should be placed round the chicken.
If liked, the chicken may be decorated with truffle or ham.
Rissoles of Game.
_Ingredients_--Some sc.r.a.ps of cold game.
Some very stiff second stock.
Lemon juice, pepper, salt.
Egg and bread-crumbs.
_Method._--Mince the game finely.
Melt the stock and moisten the game well with it.
Add pepper and salt, and a few drops of lemon juice.
Spread the mixture on a plate to get cold.
When cold it will be quite firm.
Mould it into b.a.l.l.s or egg shapes.
Cover them with egg and bread-crumbs, and fry them in hot fat (_see_ French Frying).
Serve on a folded napkin, and garnish with fried parsley.