1060. Fillets Of Rabbits, A La Marechale

Fillet four rabbits, slightly flatten, and then trim the fillets, making an incision round the interior part of them; fill this with some d' Uxelles sauce (No. 16); mask them over with a thin coating of Allemande sauce, and when this has become firmly set by cooling, bread-crumb them twice: once dipped in beaten egg, and then, after being sprinkled over with clarified butter; broil the fillets over a clear fire of moderate heat, with a sheet of oiled paper placed upon the gridiron; when done of a light color on both sides, dish them up in a close circle, fill the centre with scollops of the kidneys and inner fillets, mixed with truffles and mushrooms, and tossed in a little Allemande sauce; glaze the fillets, pour some bright Espagnole sauce, worked with essence made from the carcasses, round the base of the entree, and serve.

Note. - These fillets may also be served with some bright aspic, with cucumbers, a puree of celery, or white Italian sauce.

1061. Blaxquette Of Rabbits, A L'Ecarlate

Fillet three rabbits, cut off the hind-quarters, place them upon an iron skewer; lay this upon a large sheet of thickly-buttered paper, season with pepper and salt, and strew upon it some thinly-sliced carrot, an onion, parsley, thyme, and bay-leaf; wrap the paper round them, and then tie the skewer upon a spit, and roast them before the fire for about twenty minutes; then take them up on a dish, and leave them in the paper till they have become cold ; the meat must next be peeled off, cut into small dice, and made up into croquettes (No. 1020). Trim the fillets, and place them in a sautapan with a little clarified butter, pepper and salt, and simmer them in the oven or over a slow fire for about ten minutes, without allowing them to acquire any color; then drain them, and cut them into sloping scollops; put these into a stewpan with one-third of their proportion of scollops or red tongue and some mushrooms; add two gravy-spoonfuls of Allemande sauce (No. 7), warm the Blanquette, gently tossing it over the fire, and dish it up in the form of a dome ; garnish it round with the croquettes, previously fried, mask the Blanquette with a spoonful of the sauce, and serve.

1062. Polpettes Of Rabbits, A L'Ltalienne

Roast two rabbits, and when they are cold, cut off all the meat and chop it up fine; put this into a stewpan with a tablespoonful of chopped mushrooms, an equal proportion of parsley and two shalots, also chopped, four ounces of grated Parmesan cheese, a little grated nutmeg, and two gravy-spoonfuls of reduced Veloute sauce; stir these together over the fire until well mixed, then add the yolks of four eggs, and spread the preparation out in a square, about half an inch thick, upon an earthen dish; when this has become cold, stamp the Polpettes out with a circular tin-cutter about an inch and a half in diameter; bread-crumb them twice in the usual manner, place them in a sautapan with some clarified butter, and fry them of a light color over a brisk fire; when done, drain them upon a napkin, dish them up in double circular rows, pour some brown Italian sauce under them, and serve.

Note. - Besides the foregoing methods of dressing rabbits for entrees, they may also be served in almost every variety of form in which chickens or fowls (previously cut up into small joints) are directed to be prepared; purees, minces, salpicons, and every kind of quenelles and boudins, may also be made with rabbits; for which consult those articles in that part of the work treating of entrees of chickens and fowls, and proceed in the same manner.