à la Bourgeoise is cut in joints, and cooked in stock with white wine, mushrooms and artichoke bottoms, and served in the sauce thickened with yolks of eggs, and sprinkled with chopped parsley.

à la Carnot is cut up, stewed, and served in a white sauce with cream, chopped chillies, grated cheese, pounded anchovies and oysters.

à la Madras, is curried and served with rice. or en kari

Lapin, or Lapereau,

à la Marengo is cooked in oil with herbs, and served with truffles, mushrooms, tomatoes, lemon juice and chopped parsley added to the sauce.

à la Poulette is cooked in white stock with mushrooms, and served in the sauce, thickened with cream.

à la Suisse is fried in batter.

à la V'enitienne, the joints are larded, braised in oil and wine with veal and garlic, and served with the sauce.

en gibelotte is stewed with onions and bacon, and served in the sauce with mushrooms.

en papillotes is a boned rabbit, coated with a stuffing of bacon, mushrooms, breadcrumbs and herbs, cut in neat pieces, and broiled in papers.

en salade is roasted, cut up, soaked in oil and vinegar, and served cold on a salad, garnished with hard-boiled egg, beetroot, etc.

saute aux fines is saute and served in fine-herbs herbes sauce.

saute aux truffles is saute and served with brown sauce and slices of truffles; or aux olives, substituting olives for the truffles. Boudin de lapin is a poached roll of rabbit forcemeat, served in brown sauce with mushrooms or truffles. It is also cut in pieces and dressed on a border. Boudin de lapin à is a roll of forcemeat of fowl with la Richelieu truffles, thickly covered with forcemeat of rabbit, breadcrumbed and broiled; served with Périgueux sauce. Chartreuse à la is a preparation of minced rabbit,

Mikado steamed in a mould lined with forcemeat and decorated with rings of different coloured vegetables.

Cotelettes de lapin

à la Duchesse are cutlet moulds of rabbit cream, Marie coated alternately with chopped ham and chopped truffles; served with white sauce and a vegetable garnish.

à la Maintenon are cutlet shapes of minced rabbit, breadcrumbed and fried, and served in a brown sauce with wine.

à la Soubise are made with the legs, cut in two, boned, spread with forcemeat and served with Soubise sauce.

à la Villeroi are cutlet moulds of rabbit cream, coated with white sauce, and served cold garnished with aspic and little round slices of tongue. Crepinettes d la are quenelles of rabbit forcemeat

Favorite with truffles, with a tiny fillet of rabbit in the centre; they are wrapped in pork caul, bread-crumbed and broiled, and served with a garnish of mushrooms and little quenelles, and a rich brown gravy. Escalopes de lapin are fillets cut in oval slices, and au fumet arranged with a little slice of truffle on each piece, covered with a white game sauce and baked. Served in a white sauce with asparagus, they are called aux pointes d'asperges. Filets de lapereaux

à l'écarlate are fillets of roasted young rabbits, dressed with alternate slices of tongue, and a white sauce with chopped ham or tongue.

à la Musulmane are fillets of rabbits larded and braised; dressed in a crown with curry sauce, and rice in the centre.

Filets de lapereaux à la Valenciennes are fillets dressed in a crown, and served with a white sauce with cream and mushrooms.

à la Sicilienne are saute, and served in a white sauce with lemon juice and chopped parsley.

aux concombres are dressed in a brown sauce with stewed cucumber and chopped herbs. Fricassee de lapin is a fricassee of rabbit in a white sauce with mushrooms.

Grenadins de lapin are sections of the backbone with the fillets, larded and braised, and served with brown sauce and spinach.

Petits cannelons de are little rolled pastry cases filled lapin with minced rabbit.

Quenelles de lapin are quenelles of rabbit forcemeat à la Smyrne with puree of mushrooms in the centre of each; they are sprinkled with chopped truffles, and served with a ragoût of truffles and mushrooms, and tiny balls of the forcemeat.

Ragout de lapin à is stewed with onions, and served l'Irlandaise covered with a puree of the onions with potatoes.

Suprême de lapereau is a white curry of young rabbits. à l'Indienne It may be served cold as a

Chaudfroid.

Turban de lapereau is composed of small fillets larded à la Douairière and braised, served on a border, with quenelles of forcemeat of rabbit in the centre, and a brown sauce with wine. Many of the ways in which chickens are dressed are also suitable for rabbits.