Then add half a stick of celery,
parsley, an onion, half a carrot, and three mushrooms, all cut up,
three cloves, a pinch of spice and salt, a glass of Burgundy, and
the same quantity of stock; cover the stewpan and cook for half an
hour, then put the pieces of rabbit into another stewpan and pass
the liquor through a sieve; press it well with a wooden spoon, so
as to get as much through as possible, pour this over the rabbit
and add four capers and an anchovy in brine pounded in a mortar,
mix all well together, let it simmer for a few minutes, then serve
hot with a garnish of croutons fried in butter.
Vegetables
No. 154. Asparagi alla salsa Suprema (Asparagus)
Ingredients: Asparagus, butter, nutmeg, salt, supreme sauce (No.
16) gravy, lemon, Parmesan.
Cut some asparagus into pieces about an inch long and cook them in
boiling water with salt, then drain and put them into a saute pan
with one and a half ounce of melted butter and sautez for a few
minutes, but first add salt, a pinch of nutmeg, and a dust of
grated cheese.
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