(2143). Fillets Of Young Rabbits A La Bienvenu, Garnished With Ceoquettes (Filets De Lapereaux A La Bienvenu, Garnis De Croquettes)

Remove and lard both the fillets and minion fillets from four young rabbits, having the lardons exceedingly small (No. 4, Fig. 52); place them in a saute pan with clarified butter, place on a brisk fire,let cook and drain off the butter, detaching the glaze with a little white wine. Dress them in the center of a dish and serve with a separate marinade sauce [No. 496), garnishing around with prepared croquettes as follows:

Hare Croquettes

Fry colorless in butter, one ounce of finely chopped onions adding four ounces of chopped mushrooms and eight ounces of cold roast rabbit taken from the legs and shoulders, mix with a well reduced brown sauce (No. 414), also a little meat glaze (No. 402) and fresh butter, add salt, pepper and chopped parsley; when this preparation is cold divide it into inch and a half balls, flatten them to three-quarters of an inch thick, dip in eggs, roll in bread-crumbs and fry to a fine golden color; drain, wipe and lay them around the dressed rabbit, resting one against the other; serve with the sauce as explained above.

(2144). Fillets Of Young Rabbits A La Lavoisier (Filets De Lapereaux A La Lavoisier')

Raise the fillets and minion fillers from four young rabbits, suppress all the nerves and cut them into bias slices; flatten and shape into half hearts, split them through their thickness to form a pocket and season this with salted spices (No. 168), stuff the cavity with reduced dnxelle (No. 385) and cover over with very consistent allemande sauce (No: 407); when cold, dip in eggs and breadcrumbs, then saute in butter, draining this off when done, decorate with fancy favor frills (No. 10) and dress in two rows, trim the side, with cepes sauted a la Provencale (No. 2723) and the ends with oval shaped rabbit croquettes decorated with truffles; a separate half-glaze sauce (No. 413) with Madeira should be served in a tureen.

(2145). Fillets Of Young Rabbits With Currant Sauce (Filets De Lapereaux Sauce Aux Groseilles)

Remove the nerves and pare two young rabbit fillets, also the minion fillets; lard them with small lardons ( No. 4, Fig. 52) and marinate for two hours, then strain the marinade and put its vegetables on the fire to fry in butter, braise the fillets in this, glaze and dress in a circle. Break up the bones and cook them in butter, adding a little flour; with this make a small roux (No.163), season it with pepper and salt, adding an onion and a bunch of garnished parsley, moisten with boiling port wine, reduce and strain through a sieve, boil it up again and despumate well adding some currant jelly, dissolving it slowly in the same; strain the whole through a tammy and pour a part of it under the meats, serving the remainder separately. The fillets can be roasted instead of braised if so desired.

(2146). Fillets Of Young Rabbits With Artichoke Or Mushroom Puree (Filets De Lapereaux A La Puree D'Artichauts Ou De Champignons)

Raise the fillets and million fillets; divide the larger ones in two or three pieces, then pare each one and make a deep incision on one side; season this and stuff it with cooked fine herbs (No.:385) mingled with a well-reduced half-glaze sauce (No. 413); bread them English style (No. 13), and broil over a slack fire. Dress in a circle filling the center with a puree of mushrooms (No. 722) or artichokes bottoms (No. 704) and serve separately an espagnole sauce (No. 414) reduced Willi fumet of rabbit (No. 397). Instead of stuffing the whole inside, one side only need be filled, after sauteing the fillet on one side, mask it with raw game quenelle forcemeat (No. 91), then dip in eggs and bread-crumbs and fry in clarified butter to a fine color; serve the same as the above.