Grenadines Of Rabbit D La Soubise

Take the whole backs of two rabbits from the shoulders to the thighs, both of which you reject; cut away the ribs and the thin part that forms the stomach, leaving only the backbone with solid flesh each side; divide this into. sections, about two joints to each.

Lard them, and then braise for one hour. Stand them in a circle, and pour over and round them a pint of brown Soubise sauce.

Fillets Of Rabbit With Cucumber

Half roast a rabbit, then remove the solid flesh from each side the backbone in long fillets. Cut two cucumbers and one Bermuda onion in thin slices, salt them, and let them drain. Lard the fillets of rabbit, season them, and lay them in a stewpan, with a pint of white sauce slightly thinned with white stock, the cucumber, and the onion. Let them simmer for half an hour. Lay the fillets in a circle, and put the cucumber and onion in the centre, the sauce, which should be thick enough to mask them, over the fillets. Fried sippets garnish this dish.

A Civet

For this dish the dark-fleshed rabbit, or hare, as it is often called, is best. Cut it into meat joints; cut half a pound of unsmoked bacon into slices, and fry in a saucepan; then lay in the hare, and saute for fifteen minutes. Pour off the fat. Add half a pint of port-wine, a bouquet garni, and a dozen mushrooms, and a little pepper and salt; let this simmer gently one hour ; then add a pint of brown sauce and twenty button onions which have been blanched. Simmer for another half-hour. Remove the bouquet, add a gill of stewed and strained tomato, half a gill of glaze, and a tablespoonful of Chutney. Serve in a pyramid, pour the gravy, after it is well skimmed, over the whole, and garnish with fried croutons.

Timbales D'Epinard

Make some quenelle meat of chicken or veal according to directions already given, and mix with puree of spinach, prepared as follows, until it is a nice green; pick and wash some spinach, put it into salted boiling water, and boil fast for fifteen minutes. Drain and press it, then beat it through a wire sieve; return to the saucepan with two ounces of butter; pepper and salt; stir till well mixed. Stir a gill of cream to the quenelle meat, then use enough of the spinach to give it a fine light-green color. When well mixed, butter some dariole moulds; nearly fill them. Then dip your finger in cold water and press a hole in the centre of each to the bottom ; fill it with a pur'ee of ham, and then put a coating of quenelle meat over, and steam twenty minutes.

Puree of ham is prepared as follows: pound lean boiled ham in a mortar with some stock that has been boiled down to half glaze; rub through a wire sieve. If too stiff, moisten with a little more melted glaze.