Giblottes Of Rabbits

Take two young rabbits to make a giblotte; but observe, they must be both alike as to quality; if you put a young one with an old one, the young one will be done to rags, when the other will scarcely be done at all. Skin them, and cut them into pieces as above. Have ready some pieces of breast of bacon cut into the shape of small corks, which are blanched in order that they may not be briny. Fry them in the stew-pan with a little butter, to give them a light brown colour. Take the bacon out of the stew-pan, and put the members of the rabbits into it; when made firm, take them out also; throw a good handful of flour with the butter into the stew-pan, let it get a little brown; next moisten with some gravy of veal. Let the sauce boil a little, to see whether it is not too thick; if so, you will never be able to skim the fat off, and accordingly it will never be of a good colour. When sufficiently stewed, put in the members, bacon, a bunch of parsley and green onions, thyme, bay-leaf, clove, etc. etc.; and when the sauce has boiled for an hour, put the members into another clean stew-pan, and drain the sauce through a tammy, then take some turned mushrooms, and some small onions, and fry them white in butter; let them boil for a quarter of an hour in the sauce. When you are going to send up, dish first the members, next the small white onions, and then the bacon and the mushrooms over. Take off the fat and scum, otherwise there can be no good cookery; and cover the whole with the sauce when reduced.

White Giblottes Of Rabbits

Do as above, but after having dredged with flour, and moistened with consomme, let the whole stew for about an hour. Next take off all the scum and fat: shift the members into another clean stew-pan; reduce the sauce, strain it through a tammy over the members, lay the giblotte on the fire, and when it boils, thicken it with the yolks of four eggs, and the juice of a lemon. This sauce, although white, must be highly seasoned. Note, if you want to make the giblotte whiter, disgorge the rabbits, and blanch them.

Gratin Of Rabbits

This is an entree of desserte*; take a couple of roasted rabbits ; take off the whole of the fleshy parts; then pare those that have sinews about them; mince the meat very fine, and put this mince into a veloute sauce reduced: take a little of the liquor, which gratinez (by gratine is meant, to boil it in a silver dish, till it sticks at the bottom without burning). When the preparation is cold, stick a border of soft bread all round the inside of the dish, and put your mince into the middle: level it well with a knife: then powder crumbs of bread over it, which baste with melted butter; and then put crumbs a second time; and baste with butter again. Then make it brown all over with a salamander, because if you were to put the dish into an oven hot enough to give it a colouring, the gratin would burn. Keep it hot, and send it up either with slices of bread fried in butter all round the dish, cut in the shape of corks, or with flowrets made of puff-paste.

Souffle Of Rabbits

This is also an entree of desserte. Take off the flesh of roasted rabbits, chop it very fine, and pound it: pour into it a few spoonfuls of veloute, season it well. Break half a dozen of eggs, the whites on one side, the yolks on the other, throw the beaten yolks into the puree, which put on the fire a little, that the eggs may stew, but take your stew-pan off from the fire as soon as you perceive they are done; then add a Jump of fresh butter, and work the whole well. Next beat the six whites well, and pour them also into the above preparation, which you put into a souffle dish, and then into the oven ten or twelve minutes before you send up. In case you should not have a dish a souffle, you must use a croustade or pie-crust*.

* Desserte, is any thing left from the preceding day.

Fillets Of Young Rabbits En Lorgnettes

Take the fillets of four young rabbits that have been skinned; lard them with thin bits of bacon; when larded, make an opening on the thickest part, by thrusting your knife nearly to the very extremity. Then run the knife in, but no farther than the middle ; and so on with the rest. Put a little butter into a saute pan; thrust your finger into the opening, and put into it some carrot or turnip to keep it open ; give those parts the shape of a lorgnette, or eyeglass ; put them for a moment into an oven, that they may take a good form. When firm, mark them in a stew-pap, over a bed of minced roots and vegetables, covered with bacon, seasoned with salt, pepper, thyme, bay-leaves, etc. etc. and moisten with two spoonfuls of consomme. Let the whole stew for a quarter of an hour, or twenty minutes; drain the fillets, reduce the liquor, to which add a little glaze of a light colour, and send up with endives au velaute, or a soubise. (See Sauces.) Dish en miroton, and pour the sauce in the middle. Mind, this sauce must not be too liquid.