Lapin et deux volailles en gelée

Name: Lapin et deux volailles en gelée (Rabbit and fowl in vegetable aspic)
Yield: For 12
Cuisine: French
Ingredients: Crisp lettuce leaves or sprigs of watercress; Crisp lettuce leaves or sprigs of watercress; 3 cups (¾ L) stock made from the carcasses of the rabbit and chicken or 3 cups (¾ L) chicken stock; 3 cups (¾ L) stock made from the carcasses of the rabbit and chicken or 3 cups (¾ L) chicken stock; 3 cups (¾ L) stock made from the carcasses of the rabbit and chicken or 3 cups (¾ L) chicken stock; 3 cups (¾ L) stock made from the carcasses of the rabbit and chicken or 3 cups (¾ L) chicken stock; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; ⅓ cup (¾ dL) good wine vinegar; 2 cups (½ L) dry white wine; 6 unpeeled cloves of garlic; Salt; 2 red or green bell peppers, seeded and cut into thin strips; 2 red or green bell peppers, seeded and cut into thin strips; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; 3 or 4 lemons, cut into round slices about ⅛-inch (⅓ cm) thick; ⅓ cup (¾ dL) olive oil; 1 teaspoon peppercorns, coarsely crushed; 1 tablespoon coriander seeds, coarsely crushed; 2 pigeons or Cornish game hens, about 1 pound (450 g) each, split in half; 1 pound (450 g) celery root, peeled, cut into eighths and sliced ¼-inch (⅔ cm) thick or if not in season, sliced stalk celery; 1 pound (450 g) celery root, peeled, cut into eighths and sliced ¼-inch (⅔ cm) thick or if not in season, sliced stalk celery; 3 medium carrots and 2 medium onions, peeled and thinly sliced; 3 medium carrots and 2 medium onions, peeled and thinly sliced; 1 rabbit, 2½ to 3 pounds (1350 g), the saddle cut into 1-inch (2½ cm) sections, the rest cut into serving pieces; 1 4-pound (1800 g) fresh chicken, cut into serving pieces, or 3 pounds (1350 g) chicken legs, thighs and breasts; 1 rabbit, 2½ to 3 pounds (1350 g), the saddle cut into 1-inch (2½ cm) sections, the rest cut into serving pieces; 1 4-pound (1800 g) fresh chicken, cut into serving pieces, or 3 pounds (1350 g) chicken legs, thighs and breasts

Rabbit and fowl in vegetable aspic

Preparation info

For
12

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

1 rabbit, 2½ to 3 pounds (1350 g), the saddle cut into 1-inch (2½ cm) sections, the rest cut into serving pieces

Europe
France
Main course
Supper
Mediterranean

Method

Rub the rabbit and fowl with the coriander and peppercorns; set aside.

In the casserole, heat the olive oil. Add the onions and cook them over medium heat for 2 or 3 minutes, then add the carrots and celery root. Cook the vegetables for 8 to 10 minutes, stirring occasionally, until they begin to be tender. Add the strips of bell pepper and continue cooking for another 5 minutes or so. R