Comprising Rabbit, d la Chasseur.

fried in Batter, with Poivrade sauce. d la Bourguignonne. d la Perigueux.

Fillets of Rabbits, larded, d la Toulouse, etc.

d la Mar'echale, Ac.

Blanquette of Rabbit, d I' Ecarlate. Polpettes of Rabbit, d I' ltalienne.

1055. Rabbit, A La Chasseur

Cut up the rabbit into small joints, as follows: - first, take off the hind legs even with the loins, then remove the shoulders, split the head into halves, and divide the loins into six pieces; trim these neatly without waste, and place them in a sautapan with two ounces of clarified butter, pepper and salt. Fry them of a light-brown color over a rather brisk fire, and add a table-spoonful of chopped fine-herbs, consisting of mushrooms, truffle, parsley, and shalot; then put the lid on, and set the rabbit over a slow fire for about ten minutes longer; next pour off all the grease, add a large gravy-spoonful of Espagnole sauce, some scollops of mushrooms and truffles, two dozen small quenelles of rabbit, a small piece of glaze, a little nutmeg, and the juice of half a lemon; simmer the whole together on the stove-fire for three minutes, then pile up the pieces of rabbit in the dish;Mirrange the ragout over this in neat groups, pour the sauce over the entree, place some croutons of fried bread round it, and serve.

1056. Rabbit Fried In Batter, With Poivrade Sauce

Cut the rabbit up as in the foregoing case, and then follow the directions given for dressing chickens in this manner (No. 988).

1057. Rabbits, A La Bourguignonne

Cut the rabbits up into small joints, season with pepper and salt, and fry them slightly over the fire, without allowing them to acquire much color, adding half a pint of button-onions previously parboiled in water, a very little grated nutmeg and half a pottle of mushrooms; toss these over the fire for five minutes, then add a tumblerful of French white wine (Chablis or Sauterne), and set this to boil sharply until reduced to half the quantity; next, add two large gravy-spoonfuls of Veloute sauce (No. 4), simmer the whole together gently for ten minutes longer, and finish by incorporating a leason of four yolks of eggs, the juice of half a lemon, and a dessert-spoonful of chopped parboiled parsley; dish up the pieces of rabbit in a pyramidal form, garnish the entre'ewith the onions, etc, placed in groups round the base, pour the sauce over it, and serve.

1058. Rabbits, A La Perigueux

Cut these up, and fry them with a little butter of a light-brown color: pour off the grease, add some Perigueux sauce (No. 23), four ounces of truffles cut into scollops, and two dozen small quenelles of rabbit, and simmer the whole together over the stove-fire for five minutes; dish up the entree with croutons round it, garnish with the ragout, pour the sauce over it, and serve.

1059. Fillets Of Rabbits Larded, A La Toulouse

Fillet four or six rabbits (according to the number of guests), trim the fillets and lard two-thirds of each - beginning at the thick end ; then place them in a circular row, all curved in the same direction, in a sautapan, the bottom of which should be lined with thin layers of fat bacon. About twenty minutes before sending to table, pour a little strong consomme or thin half-glaze to the fillets, place a round piece of buttered paper upon them, and set them in the oven to simmer for ten minutes; then remove the paper, dry the larding and glaze it, frequently basting the fillets with their own glaze; next, drain them upon a napkin, trim and dish them up in a close circle, fill the centre with ragout a la Toulouse (No. 187), pour some of the sauce round the base, glaze the larding of the fillets, and serve.

Note. - Fillets of rabbits larded, may also be garnished with either a ragout a la Parisienne, or a la Financiere; with small quenelles, scollops of truffles, of mushrooms, or of cucumbers ; and with any kind of dressed vegetables or purees.