THE COOR'ERY OF THE RABBIT 247 



For cream of rabbit, the meat is pounded to a 

 pulp in a mortar, passed through a sieve, then worked 

 up with the yolks of several eggs, a gill of rich cream, 

 seasoned with pepper, salt and nutmeg. When the 

 blend is perfectly smooth, butter a mould, arrange 

 thin slices of truffles at the bottom ; then put in the 

 mixture, which should barely fill half the mould ; tie 

 paper on the top ; place the mould in boiling water 

 and steam it for an hour and a half. Serve with truffle 

 sauce, or, failing truffles, w^ith tomatoes. 



For Rabbit mould, make a case of paste in a 

 mould of flour and water; line the mould with it, fill 

 up with dry flour and put it in the oven to brown ; 

 leave it in the shape till cold, then turn it out. 

 Remove the dry flour and egg the outside. Cut up 

 a young rabbit or two ; stew in gravy with a little 

 onion and a few cloves till the gravy is thick ; when 

 ready heat the case in the oven ; turn the stew into 

 the shape, and dish on a napkin. 



For Cutlets. — Cutout the fillets from the backs of 

 two rabbits ; cut each in halves and shape as cutlets, 

 season with salt and pepper. Stick a morsel of rib 

 into the end of each ; egg and bread-crumb them ; 

 fry them to a bright brown and serve with sauce to 

 taste. Slices of bacon or ham should be sandwiched 

 between the pieces of rabbit, and asparagus tops, 



