La Bonne Cuisine: IV. Civet à toute vitesse
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When you have a sudden guest
Or you're in an awful hurry may I say
Here's a way to make a rabbit stew in no time
Take a bag of rabbit in the ordinary way you do
Put it in a pot or in a casserole
Or a bowl with all its blood and with its liver mashed
Take half a pound of breast of pork
Finely cut as fine as possible
Add little onions with some pepper and salt
Say twenty-five or so
A bottle and a half of vermouth
Boil it up don't waste a minute
On the very hottest firе
Then boil a quarter of an hour or morе
The sauce should now be half of what it was before
Then you carefully apply a flame
As they do when they order cerise au flambe
After the flame is out
Just add the sauce to half a pound of butter
With flour and mix them together
And serve