246 THE RABBIT 



the Regent's aine damne. Dubois gives the recipe 

 with di puree of chestnuts, and prefaces it thus : * This 

 is a forcemeat entree, pleasant, good, and offering 

 great resources when the shooting season is over. 

 With care it can be rendered distingue and elegant. 



' P'orcemeat made of young rabbits must be pre- 

 pared in the same proportions as that of the pheasant ; 

 it must be worked for a few minutes with a spoon 

 and a little melted glaze introduced, with a few table- 

 spoonfuls of pickled tongue cut in the shape of very 

 small dice. It is divided in pieces of the size of an 

 egg, which are to fall on the floured table and be 

 rolled with the hand so as to give them an oval form 

 of the size of a cutlet.' N.B. — Mrs. Dodds gives the 

 counsel of perfection, that the houdins should be 

 rolled with a knife. 



' These boudins are ranged in a sautoir, so as to 

 poach them in boiling, salted water ; as soon as they 

 are become firm, they are drained and trimmed in an 

 oval form and bread-crumbed. Some clarified butter 

 is warmed in a sautoi)\ the boudins ranged on its 

 surface and coloured on a sharp fire, turning them 

 at the same time. When fried to a nice colour, they 

 are drained and dished in a circular order round a 

 pyramid of chestnut purine. A sauceboat of reduced 

 espagnole is served at the same time.' 



