Mince Of Rabbits Au Fumet

This is an entree de desserte. Take the fillets of roasted rabbits, pare the sinews, then make a mince, but hold your knife on a slope, that the thin slices may curl like shavings ; put the mince into a reduced veloute mixed with some glaze of game; do not forget to pour into the mince a little thick cream, to give it a white colour and make it mellower. You may put the mince either in a bordure, a vol au vent, a casserole au ris, a turban, a grenade, a gratia, petty patties, petites casserolettes au ris, etc. etc.

Scollops Of Rabbits Aux Truffles, The Same A La Conti

Take five rabbits; detach the fillets, tear off the sinews, then scollop the fillets, keeping your knife on a slope; flatten them with the handle of your knife; put the scollops into a saute pan with some clarified butter; have ready some truffles peeled and cut into slices of the same size as the scollops, mix them with the rabbits in the butter, salt and pepper. Sautez the whole a little while before dinner-time, drain the butter, and put the scollops into the sauce, in order that the truffles may give their flavour to the sauce, and likewise to the meat. Garnish the edges of the dish with a conti.*

Blanquette Of Rabbits With Green Peas

Take four rabbits; detach the fillets, sautez them whole in clarified butter with a little salt and pepper; next cut them on a sheet of paper, of the size of a shilling, and put them into the sauce a blanquette aux pots. (See Sauces.) This entree is sent up in a vol au vent, a casserole with, rice, etc. etc.

* I call conti, some of the filets larded with small bacon, or decorated with truffles; they must be done in the following way: - Take a saute pan, and put on the bottom of it some slices of fat bacon, lay your conti on the top of them in any shape you think proper, and powder some salt over: put them into a hot oven, and as soon as they are firm, glaze them, and serve them round whatever they may be wanted with.

Young Rabbits En Friteau

Take several very young rabbits; skin them and cut them in four, according to the size; let them be marinaded as in No. 1 of this Chapter. Drain them and dip them into flour; then fry them till of a light brown. Serve up with a poivrade, or a love-apple sauce.

Rabbits En Caisses

Make cases of paper, either square or round; do the rabbits as above with sweet herbs; when nearly done, put them into the paper cases and the sweet herbs over them, with the rasped crust of a two-penny French loaf, to absorb the fat. Then put the paper cases into an oven. Before you send up squeeze over it the juice of a lemon, and pour in a few spoonfuls of Espagnole.

Quenelles Of Rabbits

This farce is made like the generality of quenelles: the only difference is, that you take the flesh of rabbits instead of any other meat. The legs, in general, are used for making the quenelles; the fillets will supply you with another entree; so will the legs occasionally. The bones and the parings are used to make the consomme and sauces.

Croquettes Of Rabbits

Cut the meat of young roasted rabbits into dice, which throw into a veloute reduced, adding a little glaze of game. Let this cool, then roll it into whatever shape you please, either into balls, or in the shape of a cork, or of a pear; but in my opinion, those that are the least handled are the best. Fry them and send up as other croquettes, garnished with fried parsley in the middle of the dish.

Legs Of Rabbits A La Maintenon

Bone the legs of the rabbits. Have ready some sweated herbs, the same as for Maintenon cutlets, with a little rasped bacon, salt, pepper, spices, etc. Stew, the legs in those herbs till they are done through. Let them cool. When cold, cut slips of paper of the size of the legs, or they may be a little larger. Then take small layers of bacon, lay one on the paper, and the leg over the bacon, then a little seasoning, and another layer of bacon; wrap the whole in the paper, which is to be plaited equally all round. Then broil them over a slow fire, and send up hot, with no other sauce but the seasoning of the herbs.

Fillets Of Young Rabbits A La Orlie

It is to be observed, that warren rabbits only ought to be sent up to a good table, tame rabbits in general having no savour but that of cabbage; and you must be particular in using for table only young rabbits; this you may ascertain, by breaking the jaw between your thumb and finger; if they are old, they resist the pressure : feel also in the joint of the paw for a little nut; if it is gone, the rabbit is old, and not fit for fine cookery; in such case, use them to make rabbit puddings or pies.

Take four rabbits; detach the fillets, and filets mignons: cut the large fillets of an equal size: marinade them in lemon-juice, a little parsley, a shalot cut into slices, a little thyme, a bay-leaf, salt, pepper, etc. etc. leave them in that marinade for two hours. Drain, and dip them into the white of an egg that has been well beaten, and then into some flour mixed with a few crumbs of bread. Fry them of a fine brown, and serve under them a poivrade, or an Espagnole of game; observe particularly, that the fillets must be under-done.