Multivariable Calculus 7th Edition

Stewart Solutions Manual

Visit to download the full and correct content document:
https://testbankdeal.com/download/multivariable-calculus-7th-edition-stewart-solution
s-manual/
Multivariable Calculus 7th Edition Stewart Solutions Manual
49455_SSMFM_7eMV_pi-ix.qk_12289_SSMFM_6eMV_pi-xii.qk 2/24/11 5:19 PM Page i

Student Solutions Manual

for
MULTIVARIABLE CALCULUS
SEVENTH EDITION

e
al
rS
DAN CLEGG
Palomar College

BARBARA FRANK
Fo

Cape Fear Community College

ot
N

Australia . Brazil . Japan . Korea . Mexico . Singapore . Spain . United Kingdom . United States

Visit TestBankDeal.com to get complete for all chapters

49455_SSMFM_7eMV_pi-ix.qk_12289_SSMFM_6eMV_pi-xii.qk 2/24/11 5:19 PM Page ii

© 2012 Brooks/Cole, Cengage Learning ISBN-13: 987-0-8400-4945-2

ISBN-10: 0-8400-4945-5
ALL RIGHTS RESERVED. No part of this work covered
by the copyright herein may be reproduced, transmitted, Brooks/Cole
stored, or used in any form or by any means graphic, elec- 20 Davis Drive
tronic, or mechanical, including but not limited to photocopy- Belmont, CA 94002-3098
ing, recording, scanning, digitizing, taping, Web distribution, USA
information networks, or information storage and retrieval
systems, except as permitted under Section 107 or 108 of Cengage Learning is a leading provider of customized learn-
the 1976 United States Copyright Act, without the prior ing solutions with office locations around the globe, including
written permission of the publisher. Singapore, the United Kingdom, Australia, Mexico, Brazil,
and Japan. Locate your local office at:
For product information and technology assistance, www.cengage.com/global
contact us at
Cengage Learning Customer & Sales Support, Cengage Learning products are represented in Canada by
1-800-354-9706 Nelson Education, Ltd.

e
For permission to use material from this text or product, To learn more about Brooks/Cole, visit
submit all requests online at www.cengage.com/brookscole

al
www.cengage.com/permissions
Further permissions questions can be emailed to Purchase any of our products at your local college store or
permissionrequest@cengage.com at our preferred online store www.cengagebrain.com
rS
Fo
ot
N

Printed in the United States of America

1 2 3 4 5 6 7 15 14 13 12 11

© 2012 Cengage Learning. All Rights Reserved. May not be scanned, copied, or duplicated, or posted to a publicly accessible website, in whole or in part.
49455_SSMFM_7eMV_pi-ix.qk_12289_SSMFM_6eMV_pi-xii.qk 2/24/11 5:19 PM Page iii

■ PREFACE

This Student Solutions Manual contains detailed solutions to selected exercises in the text
Multivariable Calculus, Seventh Edition (Chapters 10–17 of Calculus, Seventh Edition, and
Calculus: Early Transcendentals, Seventh Edition) by James Stewart. Specifically, it includes solu-
tions to the odd-numbered exercises in each chapter section, review section, True-False Quiz, and
Problems Plus section. Also included are all solutions to the Concept Check questions.
Because of differences between the regular version and the Early Transcendentals version of the
text, some references are given in a dual format. In these cases, readers of the Early Transcendentals
text should use the references denoted by “ET.”
Each solution is presented in the context of the corresponding section of the text. In general,
solutions to the initial exercises involving a new concept illustrate that concept in more detail; this

e
knowledge is then utilized in subsequent solutions. Thus, while the intermediate steps of a solution
are given, you may need to refer back to earlier exercises in the section or prior sections for addition-
al explanation of the concepts involved. Note that, in many cases, different routes to an answer may

al
exist which are equally valid; also, answers can be expressed in different but equivalent forms. Thus,
the goal of this manual is not to give the definitive solution to each exercise, but rather to assist you
as a student in understanding the concepts of the text and learning how to apply them to the chal-
lenge of solving a problem.
rS
We would like to thank James Stewart for entrusting us with the writing of this manual and offer-
ing suggestions and Kathi Townes of TECH-arts for typesetting and producing this manual as well as
creating the illustrations. We also thank Richard Stratton, Liz Covello, and Elizabeth Neustaetter of
Fo

Brooks/Cole, Cengage Learning, for their trust, assistance, and patience.

DAN CLEGG
Palomar College

BARBARA FRANK
Cape Fear Community College
ot
N

© 2012 Cengage Learning. All Rights Reserved. May not be scanned, copied, or duplicated, or posted to a publicly accessible website, in whole or in part. iii
Another random document with
no related content on Scribd:
seasoning as that lying on the dish, except for the shallots.
Remove the remaining stumps of the wings, as also the small, remaining
skin of the breast; season both, and set them to grill by the side of the legs.
Roughly chop up the carcass; press it while sprinkling it with half a glassful
of red wine, and sprinkle the slices of breast with the collected gravy.
When about to serve, set a few small pieces of butter on the slices of breast;
heat for a moment on the stove, and put the dish in a very hot oven, or at the
salamander, that the glazing may be instantaneous.
Withdraw the dish the moment the edges of the aiguillettes begin to curl, set
the grilled legs at either end of the dish, the two wing-stumps, with the skin
of the breast, in the middle, and serve immediately.

1764—SOUFFLÉ DE CANETON ROUENNAIS

Poële the duckling, and only just cook it.
Raise the suprêmes, and keep them hot, and cut the bones from the carcass
in such a way as to imitate a case, as I described in a number of pullet
recipes. With the duckling’s liver, the raw meat of another half-duckling,
the white of an egg, and three oz. of raw foie gras, prepare a mousseline
forcemeat.
Fill the carcass with this forcemeat, shaping it so as to reconstruct the bird.
Surround it with a band of strong, buttered paper, so as to avoid loss of
shape, and poach gently, under cover, for twenty minutes.
With some reserved forcemeat, combined with an equal weight of foie-gras
purée, garnish some tartlet crusts, and poach them at the same time as the
soufflé.
Dish the piece; surround it with the tartlets; set a collop of suprême on each
of the latter and serve a Rouennaise sauce separately.
 C F

1765—CANETON A LA CUILLER
Braise the duckling with Madeira, and cook it well. Put into a terrine just
large enough to hold it; cover with the braising-liquor, strained through a
napkin, and combined with enough aspic jelly to completely coat the
duckling. Leave to cool.
When about to serve, clear the surface of grease, first by means of a spoon,
then with boiling water, and dish on a napkin.

1766—CANETON GLACÉ AUX MANDARINES

Poële the duckling, and let it cool in its liquor.
When it is quite cold, set it on its back; glaze it with aspic jelly, and place it
on a low rice or carved-bread cushion lying on a long dish.
Surround it with emptied tangerines, filled with cold mousse made from
ducklings’ livers and foie gras. Alternate the tangerines with small timbales
of aspic, combined with the poëling-liquor and the juice squeezed from the
sections of the tangerines.

1767—CANETON GLACÉ AUX CERISES

Roast the duckling, and keep it underdone.
When it is quite cold, remove the breast, and remove the bones in such wise
as to form a case with the carcass. Cut each fillet into eight thin slices; coat
them with a brown chaud-froid sauce, and decorate with truffles. Fill the
carcass with a mousse made from the remains of the meat, the duckling’s
liver, and some foie gras, and shape it so as to imitate the convex breast of
the bird.
Glaze with aspic, and set in the refrigerator, that the mousse may harden.
When the latter is firm, lay the chaud-froid-coated collops upon it, and set
the piece in a deep, square dish. Surround with cold, stoned, morello
cherries, poached in Bordeaux wine, and cover these with an aspic jelly
flavoured with duckling essence.

1768—AIGUILLETTES DE CANETONS A L’ÉCARLATE

Poële a Rouen duckling until it is just cooked, and let it cool in its liquor.
Raise the fillets; skin them, and cut them each into eight thin slices. Coat
them with a brown chaud-froid sauce, and decorate with truffles. Prepare an
equal number of slices of tongue the size and shape of the slices of
duckling, and coat them with aspic.
With the remains and the meat of the legs, prepare a mousse, and pour it
into a square or oval silver dish; let it cool, and then set the aiguillettes of
duckling and the slices of tongue upon it, alternating them in so doing, and
cover the mousse with aspic.

1769—MOUSSE ET MOUSSELINES DE CANETON

ROUENNAIS
These are prepared with the same quantities as the chicken mousses and
mousselines, but they allow of no other sauce than the Rouennaise or the
Bigarrade, nor of any other garnishes than sections of orange, cherries,
vegetable purées, or creams.

1770—MOUSSE DE CANETON ROUENNAIS

With the exception of the nature of the principal ingredient, the preparation,
quantities, and moulding of this mousse are the same as for chicken mousse.
The reader is, therefore, begged to refer to No. 1670, which may be applied
perfectly well to Rouen duckling.

1771—SOUFFLÉ FROID DE CANETON A L’ORANGE

Proceed as for the “Caneton aux cerises,” but with this difference, that the
duckling is used entirely for the mousse.
Serve, similarly, in a square dish, and surround with sections of oranges
skinned raw. Cover with an aspic jelly flavoured with the juice of Seville
oranges, and combined with a liqueur-glassful of curaçao per pint of jelly.

1772—TERRINE DE CANETON ROUENNAIS A LA GELÉE

First prepare the following forcemeat:—Heat three oz. of fat bacon, cut into
small dice, and three oz. of butter in a frying-pan. Throw six fine ducks’
livers (seasoned with salt and pepper, and sprinkled with a pinch of
powdered thyme, bay-leaf, and half an onion chopped) into this fat. Toss
them over a fierce fire, just long enough to heat them; leave them to cool,
and rub them through a sieve.
Bone the breast of a Rouen duckling and its back as far as the region of the
legs, and suppress the tail. Stuff it with the preparation given above; truss as
for an entrée, and put it in a terrine just large enough to hold it. Sprinkle it
with a glassful of brandy; cover with a slice of bacon, and cook it in the
bain-marie, in the oven, and under cover for forty minutes.
With the carcass and some strong veal stock, prepare two-thirds pint of
excellent aspic, and, when withdrawing the duckling from the oven, cover it
with this aspic, and let it cool. When about to serve, remove all grease, first
by means of a spoon, and then by means of boiling water, and set the
terrine on a napkin lying on a long dish.

1773—TIMBALE DE CANETON A LA VOISIN

Roast a Rouen duckling, and keep it underdone; let it cool, and raise its
fillets. With the carcass prepare a Salmis sauce, and thicken it with aspic as
for a chaud-froid sauce.
Cut the fillets into slices, coat them with Salmis sauce, and leave this to set.
Let a thickness of sauce set on the bottom of a timbale.
Upon this sauce lay some of the coated slices, alternating them with slices
of truffle, and cover with a thin layer of aspic jelly. Lay another row of
slices of fillet and of truffles, followed as before by a layer of aspic, and
continue thus in the same order. Complete with a somewhat thick layer of
aspic, and keep in the cool until ready for serving.
N.B.—This old and excellent cold entrée is really only a cold salmis. The
procedure may be applied to all game suited to the salmis method of
preparation. It is the simplest and certainly the best way of serving them
cold.

1774—PINTADES (GUINEA FOWL)

The guinea-fowl is not equal to the pheasant from the gastronomical
standpoint, though it often takes the place of the latter among the roasts
after the shooting season. But, though it has neither the fine flavour nor the
delicate meat of the pheasant, it does good service notwithstanding. The
majority of pheasant recipes may be applied to it, especially à la
Bohémienne, à la crème, en Chartreuse, en salmis, à la choucroûte, &c.

1775—PIGEONS AND SQUABS (PIGEONS ET

PIGEONNEAUX)
Young pigeons are not very highly esteemed by English gourmets, and this
is more particularly to be regretted, since, when the birds are of excellent
quality, they are worthy the best tables.

1776—PIGEONNEAUX A LA BORDELAIS
Open the squabs down the back; season them; slightly flatten them, and toss
them in butter. They may just as well be halved as left whole. Dish, and
surround with the garnish given under “Poulet à la Bordelaise” (No. 1538).

1777—PIGEONNEAUX EN CASSEROLE A LA PAYSANNE

Cook the squabs in the oven in an earthenware saucepan.
When they are two-thirds done, surround them with one and one-half oz. of
salted breast of pork, cut into small dice and blanched, and two oz. of sliced
and sautéd potatoes for each pigeon. Complete the cooking of the whole
gently, and, when about to serve, add a little good gravy.

1778—PIGEONNEAUX EN CHARTREUSE
Prepare the Chartreuse in a Charlotte mould, as explained under No. 1182.
Line the bottom and sides with a layer of braised, drained, and pressed
cabbages; in the centre set the squabs, cooked “à la casserole” and cut into
two lengthwise, and alternate them with small rectangles of blanched,
salted breast of pork, and sausage roundels. Cover with cabbages, and
steam in a bain-marie for thirty minutes.
Let the Chartreuse stand for five minutes after withdrawing from the bain-
marie; turn out on a round dish, and surround with a few tablespoonfuls of
half-glaze sauce.

1779—PIGEONNEAUX EN CRAPAUDINE
Cut the young pigeons horizontally in two, from the apex of the breast to
the wings. Open them; flatten them slightly; season them; dip them in
melted butter, roll them in bread-crumbs, and grill them gently.
Serve a devilled sauce at the same time.

1780—PIGEONNEAUX EN COMPOTE
Fry in butter two oz. of blanched, salted breast of pork and two oz. of raw
mushrooms, peeled and quartered. Drain the bacon and the mushrooms, and
set the squabs, trussed as for an entrée, to fry in the same butter.
Withdraw them when they are brown; drain them of butter; swill with half a
glassful of white wine; reduce the latter, and add sufficient brown stock and
half-glaze sauce (tomatéd), in equal quantities, to cover the birds. Plunge
them into this sauce, with a faggot, and simmer until they are cooked and
the sauce is reduced to half.
This done, transfer the squabs to another saucepan; add the pieces of bacon,
the mushrooms, and six small onions, glazed with butter, for each bird;
strain the sauce over the whole through a fine sieve; simmer for ten minutes
more, and serve very hot.

1781—PIGEON PIE
Line the bottom and sides of a pie-dish with very thin, flattened collops of
lean beef, seasoned with salt and pepper, and sprinkled with chopped
shallots.
Set the quartered pigeons inside the dish, and separate them with a halved
hard-boiled egg-yolk for each pigeon. Moisten half-way up with good
gravy; cover with a layer of puff paste; gild; streak; make a slit in the top,
and bake for about one and one-half hours in a good, moderate oven.

1782—VOL AU VENT DE PIGEONNEAUX

Suppress the feet and the pinions; poële the squabs, and only just cook
them.
Cut each bird into four, and mix them with a garnish “à la Financière”
(No. 1474) combined with the poëling-liquor. Pour the whole into a vol-au-
vent crust, and dish on a napkin.

1783—CÔTELETTES DE PIGEONNEAUX A LA NESLES

Cut them in two, and reserve the claw, which serves as the bone of the
cutlet. Flatten them slightly; season, and fry them in butter on one side only.
Cool them under slight pressure; coat their fried side, dome-fashion, with
some godiveau with cream, combined with a third of its bulk of gratin
forcemeat and chopped truffles. Set them on a tray, and place in a moderate
oven to complete the cooking, and poach the forcemeat. Dish in a circle,
and separate the cutlets with collops of veal sweetbreads, dipped in beaten
eggs, rolled in bread-crumbs, and tossed in butter. Garnish their midst with
mushrooms and sliced fowls’ livers, tossed in butter and cohered with a few
tablespoonfuls of Madeira sauce.

1784—CÔTELETTES DE PIGEONNEAUX EN PAPILLOTES

Cut the pigeons in two, as above; stiffen them in butter, and enclose them in
papillotes as explained under “Côtelettes de Veau en Papillotes” (No. 1259).

1785—CÔTELETTES DE PIGEONNEAUX A LA SÉVIGNÉ

Sauté the half-pigeons in butter, and leave them to cool under slight
pressure. Garnish their cut sides dome-fashion with a salpicon of white
chicken-meat, mushrooms, and truffles, the whole cohered by means of a
cold Allemande sauce.
Dip them in beaten egg, roll them in bread-crumbs, and cook them gently in
clarified butter.
Dish them in a circle; garnish their midst with asparagus-heads cohered
with butter, and serve a light, Madeira sauce separately.

1786—SUPRÊMES DE PIGEONNEAUX A LA DIPLOMATE

Raise the fillets and slightly flatten them; stiffen them in butter, and leave
them to cool under slight pressure. This done, dip them in a Villeroy sauce,
combined with chopped herbs and mushrooms, and cool them. Dip each
fillet in beaten egg; roll them in bread-crumbs, and fry just before serving.
Dish in a circle, and in their midst set a heap of fried parsley. Send
separately a garnish of pigeon quenelles, mushrooms, and small, olive-
shaped truffles, to which a half-glaze sauce flavoured with pigeon essence
has been added.

1787—SUPRÊMES DE PIGEONNEAUX A LA SAINT-CLAIR

With the meat of the legs prepare a mousseline forcemeat, and, with the
latter, make some quenelles the size of small olives, and set them to poach.
Poële the breasts, without colouration, on a thick litter of sliced onions, and
keep them underdone. Add a little velouté to the onions; rub them through
tammy, and put the quenelles in this sauce.
In the middle of a shallow croustade, set a pyramid of cèpes tossed in
butter. Raise the fillets; skin them, and set them on the cèpes; coat them
with the prepared sauce; surround with a thread of meat glaze, and place the
quenelles all round.

1788—SUPRÊMES DE PIGEONNEAUX A LA MARIGNY

Cut off the legs, and, with their meat, prepare a forcemeat. Poach the latter
on a tray, and stamp it out with an oval cutter into pieces the size of the
suprêmes.
Cover the breasts with slices of bacon, and poële them, taking care to only
just cook them.
Quickly raise the suprêmes, skin them, and set each upon an oval of
forcemeat, sticking them on by means of a little gratin forcemeat.
Put the suprêmes in the oven for a moment, that this forcemeat may poach.
Dish the suprêmes round a pyramid consisting of a smooth purée of peas,
and coat with a velouté sauce, finished with an essence prepared from the
remains and the poëling-liquor of the breasts.

1789—SUPRÊMES DE PIGEONNEAUX AUX TRUFFES

Raise the suprêmes, flatten them slightly; toss them in clarified butter, and
set them on a border of smooth forcemeat, laid on a dish by means of a
piping-bag, and poached in the front of the oven.
Swill the vegetable-pan with Madeira; add four fine slices of truffle for each
suprême, and a little pale melted meat glaze, and finish with a moderate
amount of butter.
Coat the suprêmes with this sauce, and set the slices of truffle upon it.

1790—MOUSSELINES DE PIGEONNEAUX A L’EPICURIENNE

Prepare and poach these mousselines like the chicken ones, but make them
a little smaller. Dish them in the form of a crown; set thereon a young
pigeon’s fillet roasted, and in their midst arrange a garnish of peas with
lettuce. Coat with a fumet prepared from the carcasses and cohered with a
few tablespoonfuls of velouté.
N.B.—Pigeons and squabs may also be prepared after the recipes given for
chicks.

R E
GAME
The stag (Fr. Cerf) and the fallow deer (Fr. Daim) supply the only venison
that is consumed in England, where the roebuck (Fr. Chevreuil) is not held
in very high esteem. True, the latter’s flesh is very often mediocre in
quality, and saddles and legs of roebuck often have to be imported from the
Continent when they are to appear on an important menu.
On the other hand, venison derived from the stag or red deer and the fallow
deer proper is generally of superior quality. The former has perhaps more
flavour, but the latter, which is supplied by animals bred in herds on large
private estates, has no equal as far as delicacy and tenderness are
concerned, while it is covered with white and scented fat, which is greatly
appreciated by English connoisseurs.
Although these two kinds of venison are generally served as relevés, they
belong more properly to the roasts, and I shall give their recipes a little later
on. In any case, only half of the hind-quarters (that is to say, the leg together
with that part of the saddle which reaches from it to the floating ribs) is
served at high-class tables.
I shall now, therefore, only give the various recipes dealing with roebuck, it
being understood that these, if desired, may be applied to corresponding
joints of the stag or deer.

1791—SELLE DE CHEVREUIL ET CUISSOT

Saddles and legs of roebuck may be prepared after the same recipes, and
allow of the same garnishes. The recipes for saddle which I give hereafter
may therefore be applied equally well to legs.
Whichever joint be selected, it must first be cleared of all tendons and then
larded with larding bacon. The last operation is no more essential than is the
marinading which in France has become customary with such pieces. It
might even be said with justice that marinading is not only useless, but
harmful, more particularly in the case of young animals whose meat has
been well hung.
Unlike many other specimens of game, roebuck has to be eaten fresh; it
does not suit it to be in the least tainted. I should like to point out here that
game shot in ambush is best, owing to the fact that animals killed after a
chase decompose very quickly, and thereby lose a large proportion of their
flavour.
The saddle of the roebuck generally consists of the whole of the latter’s
back, from the withers to the tail, in which case the bones of the ribs are cut
very short, that the joint may lie steady at all points.
At the croup-end, cut the joint on either side diagonally, from the point of
the haunch to the root of the tail. Sometimes, however, the saddle only
consists of the lumbar portion of the back, and, in this case, the ribs are cut
up to be cooked as cutlets.

1792—SELLE DE CHEVREUIL A L’ALLEMANDE

Marinade the saddle for two or three days in raw marinade No. 169, and
roast it, on a narrow baking-tray, upon the vegetables of the marinade.
As soon as the joint is cooked, withdraw it; swill the tray with a little
marinade, and almost entirely reduce. Clear of grease; add two-thirds pint
of cream and one powdered juniper berry; reduce by a third; complete with
a few drops of melted glaze, and rub through tammy.
Serve this sauce at the same time as the saddle, which set on a long dish.

1793—SELLE DE CHEVREUIL A LA BADEN-BADEN

The saddle should be marinaded and well dried before being set to cook.
Poële it on the vegetables of the marinade.
When it is cooked, put it on a long dish, and, at either end of it, set a garnish
of stewed pears, unsugared, but flavoured with cinnamon and lemon-rind.
Pour one-third pint of game stock into the tray in which the joint was
cooked; cook for ten minutes; strain; clear of grease, and thicken with
arrowroot.
Serve this thickened stock separately, and send some red-currant jelly to the
table at the same time.

1794—SELLE DE CHEVREUIL AUX CERISES

Keep the saddle for twelve hours in marinade (No. 169) made from verjuice
instead of vinegar. Roast it on the spit, basting it with the marinade, and
keep it slightly underdone.
At the same time, serve a cherry sauce consisting of equal quantities of
poivrade sauce and red-currant jelly, to each pint of which add three oz. of
semi-candied cherries, set to soak in hot water thirty minutes beforehand.
N.B.—This saddle need not be marinaded if it be desired plain.

1795—SELLE DE CHEVREUIL A LA CUMBERLAND

Roast it like a haunch of venison, without marinading it. Send it to the table
with a timbale of French beans, cohered with butter, and serve a
Cumberland sauce (No. 134) separately.

1796—SELLE DE CHEVREUIL A LA CRÉOLE

Marinade it for a few hours only, and roast it on the spit, basting it the
while with the marinade.
Set it on a long dish, and surround it with bananas tossed in butter.
At the same time serve a Roberts sauce, combined with a third of its bulk of
Poivrade sauce, and one oz. of fresh butter per pint.

1797—SELLE DE CHEVREUIL A LA BEAUJEU

Lard and roast it. Set it on a long dish, and surround it with artichoke-
bottoms, garnished with lentil purée, and alternated with chestnuts cooked
in a small quantity of consommé and glazed.
Serve a venison sauce separately.

1798—SELLE DE CHEVREUIL AU GENIÈVRE

Lard the saddle, and roast it. Swill the baking-tray with a small glassful of
burned gin; add one powdered juniper berry and one-sixth pint of double
cream. Reduce the cream to half; complete with a few tablespoonfuls of
poivrade sauce and a few drops of lemon juice. Serve this sauce with the
saddle, and send separately some hot stewed apples, very slightly sugared.

1799—SELLE DE CHEVREUIL AVEC SAUCES DIVERSES

Saddle of roebuck may also be served with the following sauces:—
Poivrade, Venison, Grand-Veneur, Moscovite, Roberts, &c. The selected
accompaniment determines the title of the dish.

1800—NOISETTES ET CÔTELETTES DE CHEVREUIL

The same recipes may be applied to both. Trim them after the manner of
lamb noisettes or cutlets. They may be moderately marinaded, but they may
also be used fresh. In the latter case, fry them in butter over a somewhat
fierce fire, like the lamb noisettes.
If they have been marinaded, it is better to toss them very quickly in very
hot oil, and then to dry them before dishing them.
It is in the dishing only that the noisettes and the cutlets differ; for, whereas
the latter are always dished in a crown, one overlapping the other, or each
separated from the rest by croûtons of bread-crumb fried in butter, the
noisettes are always dished in a circle on small, oval croûtons fried in
butter, or on tartlet crusts containing some kind of garnish.

1801—CÔTELETTES DE CHEVREUIL CONTI

Sauté the cutlets in very hot oil; dry them; dish them in a crown, and
separate them by similarly-shaped collops of salted tongue.
Swill the saucepan with a little white wine; add this liquor to a Poivrade
sauce, and coat the cutlets with it.
Serve a light, buttered purée of lentils at the same time.

1802—CÔTELETTES DE CHEVREUIL DIANE

Spread an even layer, one-third inch thick, of mousseline game forcemeat
on a tray. Poach this forcemeat in a steamer or in a very moderate oven, and
cut it into triangles equal in size to the cutlets.
Toss the latter as already explained; dish them in a crown, and separate
them by croûtons of forcemeat already prepared.
Coat the whole with poivrade sauce, thinned by means of a little beaten
cream, and garnished with crescents of truffle and hard-boiled white of egg,
and serve a purée of chestnuts at the same time.

1803—NOISETTES DE CHEVREUIL AU GENIÈVRE

Cook the noisettes in smoking oil. Dry them, dish them, and coat them with
the same sauce as that given under “Selle au Genièvre” (No. 1798).
Serve some stewed apples at the same time.

1804—NOISETTES DE CHEVREUIL ROMANOFF

Cook the noisettes; set them on stuffed sections of cucumber, prepared after
No. 2124a, and place a slice of truffle on each noisette. Coat with a
Poivrade sauce with cream, and serve a mushroom purée separately.

1805—NOISETTES DE CHEVREUIL VALENCIA

Cook the noisettes, and dish them in a circle, each on a round croûton of
brioche fried in butter, and coat lightly with bigarrade sauce.
Serve a sauceboat of bigarrade sauce and an orange salad at the same time.

1806—NOISETTES DE CHEVREUIL VILLENEUVE

Carefully clear the meat of the roebuck of all tendons, and chop it up with a
knife, combining with it the while the third of its weight of fresh butter, as
much bread-crumb, soaked in milk, and pressed, and one-third pint of fresh
cream per lb. of meat. Season, divide into portions weighing two oz., mould
to a nice round shape, wrap in pig’s caul, cook quickly at the last moment,
and dish in the form of a crown.
Coat with Chasseur sauce, and send a timbale of celery purée separately.

1807—NOISETTES DE CHEVREUIL WALKYRIE

Sauté the noisettes in the usual way, and dish them in the form of a crown,
each on a small quoit of “Pommes Berny” (No. 2184). On each noisette lay
a fine, grilled mushroom, garnished with a rosette of Soubise purée, made
by means of a piping-bag fitted with a grooved pipe. Pour a little venison
sauce over the dish, and send a sauceboat of it separately.
N.B.—Roebuck noisettes and cutlets are still served with purées of
chestnuts or celery, with truffles, cèpes, mushrooms, &c.
The sauces best suited to them are Poivrade sauce and its derivatives, such
as Venison sauce, Grand-Veneur sauce, Romaine sauce, &c., also Roberts
sauce Escoffier.

1808—CIVET DE CHEVREUIL
For “Civet de Chevreuil” the shoulders, the neck, and the breast are used,
and these pieces are cut up and set to marinade six hours beforehand with
the aromatics and the same red wine as that with which the civet will be
moistened.
When about to prepare the civet, drain and dry these pieces, and proceed
exactly as for “Civet de Lièvre” (No. 1821), except for the thickening by
means of blood, which the difficulty of obtaining the blood of the roebuck
perforce precludes.
This civet, which should be classed among dishes for the home, is usually
served in the form of a stew; for, inasmuch as the final thickening with
blood is lacking, it can only be an imitation of the civet. When, therefore,
hare’s blood is available, it should always be used in finishing this dish
exactly after the manner of No. 1821—that is to say, the preparation should
be given the characteristic stamp of civet by means of a final thickening
with blood.

1809—BOAR AND YOUNG BOAR (SANGLIER ET

MARCASSIN)
When the wild boar is over two years of age, it is no more fit to be served as
food. Between one and two years it should be used with caution, and the
various roebuck recipes may then be applied to it. But only the young boar
less than twelve months old should be prepared in decent kitchens.
The hams of a young boar, salted and smoked, supply a very passable
relevé, which allows of varying the ordinary menu. They are treated exactly
like pork hams.
The saddle and the cushions may be prepared after the recipes given for
saddle of roebuck, and the same holds good with the cutlets and the
noisettes.
Finally, the saddle may be served cold, in a daube, when it is prepared after
No. 1173.
As the various parts of the young boar are covered with fat, it is understood
that they are not larded, nor do they need it.

1810—HARE AND LEVERET (LIÈVRE ET LEVRAUT)

As a result of one of those freaks of taste, of which I have already pointed
out some few examples, hare is not nearly so highly esteemed as it deserves
in England; and the fact seems all the more strange when one remembers
that in many of her counties excellent specimens of the species are to be
found.
Whatever be the purpose for which it is required, always select a young
hare, five or six lbs. in weight. The age may be ascertained as follows:—
Grasp one ear close to its extremity with both hands, and pull in opposite
directions; if the ear tear, the beast is young; if it resist the strain, the hare is
old, and should be set aside for soups and the preparation of fumets and
forcemeats.

1811—LIÈVRE FARCI A LA PERIGOURDINE

Take care to collect all the blood when emptying the hare; break the bones
of the legs, that they may be easily trussed; clear the legs and the fillets of
all tendons, and lard them. Chop up the liver, the lungs, the heart, and four
fowls’ livers, together with five oz. of fat bacon.
Add to this mincemeat five oz. of soaked and pressed bread-crumbs, the
blood, two oz. of chopped onion, cooked in butter and cold; a pinch of
chopped parsley, a piece of crushed garlic the size of a pea, and three oz. of
raw truffle parings. Mix the whole up well; fill the hare with this stuffing;
sew up the skin of the belly; truss the animal, and braise it in white wine for
about two and one-half hours, basting it often the while. Glaze at the last
moment. Serve the hare on a long dish.
Add two-thirds pint of half-glaze game sauce to the braising-liquor; reduce;
clear of grease; strain, and add three oz. of chopped truffles to this sauce.
Pour a little sauce over the dish on which the hare has been set, and serve
what remains of the sauce separately.

1812—RÂBLE DE LIÈVRE
The French term “râble” means the whole of the back of the hare, from the
root of the neck to the tail, with the ribs cut very short.
Often, however, that piece which corresponds with the saddle in butchers’
meat alone is taken, i.e., the piece reaching from the croup to the floating
ribs. Whatever be the particular cut, the piece should be well cleared of all
tendons, and finely larded before being set to marinade; and this last
operation may even be dispensed with when the “râble” is derived from a
young hare.
Marinading would only become necessary if the piece had to be kept some
considerable time.

1813—RÂBLE DE LIÈVRE A L’ALLEMANDE

Set the râble well dried on the vegetables of the marinade, which should be
laid on the bottom of a long, narrow dish. When it is nearly cooked, remove
the vegetables, pour one-quarter pint of cream into the dish, and complete
the cooking of the râble, basting it the while with that cream.
Finish at the last minute with a few drops of lemon juice.
Dish the râble, and surround it with the cream stock, strained through a fine
strainer.
1814—RÂBLE DE LIÈVRE AU GENIÈVRE
Roast it, as above, on the vegetables of the marinade.
Swill the dish with a small glassful of gin and two or three tablespoonfuls
of marinade, and reduce to half. Add one-sixth pint of cream, two
tablespoonfuls of poivrade sauce, and four powdered juniper berries.
Strain and serve this sauce separately at the same time as the râble.

1815—CUISSES DE LIÈVRE
Use the legs of young hares only; those of old animals may be used for the
“civet” and forcemeat alone. After having cleared them of tendons and
larded them with very thin strips of bacon, treat them like the râble.

1816—FILETS DE LEVRAUT A LA DAMPIERRE

Take five leverets’ fillets; contise them with slices of truffle, after the
manner directed for “Suprêmes de Volaille à la Chevalière” (No. 1458);
shape them like crescents, and set them on a buttered dish.
Lard the minion fillets with a rosette consisting of strips of salted tongue,
and set them also on a buttered dish.
With what remains of the meat of the leverets, prepare a mousseline
forcemeat, and add thereto some truffle essence and some chopped truffles.
Dish this forcemeat, shaping it like a truncated cone two and one-half
inches high, the radius of which should be the length of a leveret’s fillet.
Set this forcemeat to poach in the front of the oven.
Sprinkle the fillets and the minion fillets with a little brandy and melted
butter; cover them, and poach them likewise in the front of the oven. This
done, arrange them radially on the cone of forcemeat, alternating the fillets
and the minion fillets. Place a fine, glazed truffle in the middle of the
rosette, and surround the base with mushrooms, separated by chestnuts
cooked in consommé and glazed, and small onions cooked in butter.
Serve a poivrade sauce at the same time, combined with the fillets’
cooking-liquor.

1817—FILETS DE LEVRAUT A LA MORNAY

(Recipe of the Frères Provençaux)
Trim two leverets’ fillets, and cut them into collops, one inch in diameter
and one-third inch thick. Prepare (1) the same number of bread-crumb
croûtons as there are collops, and make them of the same size as the latter,
though half as thick; (2) the same number of thick slices of truffle, cooked
at the last minute in a little Madeira.
Toss the collops of fillet quickly in clarified butter; colour the croûtons in
butter at the same time, and mix the latter with the collops and the truffles
in a saucepan.
Swill the sautépan with the Madeira in which the truffles have cooked; add
a little succulent pale glaze; reduce sufficiently; strain the sauce through a
sieve; finish it liberally with butter; add it to the sautéd collops, and serve
the latter in a very hot timbale.
N.B.—This recipe was given by the Comte de Mornay himself to the
proprietors of the famous Parisian restaurant, and for a long while the dish
was one of the specialities of a house no longer extant.

1818—FILETS DE LEVRAUT A LA VENDOME

After having contised the leveret’s fillets, roll them round a buttered tin
mould, and fasten them with a string, that they may form rings.
Set to poach. Meanwhile, spread on a buttered tray a layer one-half inch
thick of game forcemeat; poach the latter; stamp it out by means of an even
cutter into roundels of the same size as the rings, and set one of these on
each of the forcemeat roundels, fixing it by means of a little raw forcemeat.
Cut the minion fillets into collops, and quickly toss them in butter with an
equal quantity of mushrooms and five oz. of raw, sliced truffles.
Swill the saucepan with a little brandy and the poaching-liquor of the fillet-
rings; add a little poivrade sauce; finish this sauce with butter, and plunge
therein the collops of fillet, the mushrooms, and the truffles.
Set the rings in a circle on a dish, and fill them with this garnish. Serve
separately a sauceboat of poivrade sauce and a timbale of chestnut purée.

1819—MOUSSES ET MOUSSELINES DE LIÈVRE

Proceed exactly as for all other mousses and mousselines, except, of course,
in regard to the basic ingredient, which in this case is the meat of a hare.

1820—SOUFFLÉ DE LIÈVRE
With one lb. of the meat of a hare, prepare a light mousseline forcemeat;
add thereto the whites of two eggs, whisked to a stiff froth; poach the
mousseline in a soufflé saucepan.
Cut the hare’s minion fillets into collops, and toss them in butter at the last
moment.
Cook the soufflé in a moderate oven; coat the top lightly with half-glaze
sauce flavoured with hare fumet, and surround it with the minion-fillet
collops, alternated with slices of truffles.
The minion-fillet collops and the slices of truffles may be added to the
sauce, and this garnish is served separately in another timbale.

1821—CIVET DE LIÈVRE
Skin and clean the hare, taking care to collect all the blood in so doing. Put
the liver aside, after having carefully freed it from the gall-bladder, as also
from those portions touching the latter.
Cut up the hare, and put the pieces in a basin with a few tablespoonfuls of
brandy and an equal quantity of olive oil, salt, pepper, and an onion cut into
thin roundels. Cover and leave to marinade for a few hours in the very red
wine used for the moistening. Fry one-half lb. of lean bacon, cut into large
dice, in butter, and drain it as soon as it is brown. In the same butter brown
two fair-sized, quartered onions; add two tablespoonfuls of flour, and cook
this roux gently until it acquires a golden tinge. Put the pieces of hare into
this roux, after having well dried them, and stiffen them.