POULTRY A LA MODE. 6i 



Galantine of Rabbit. 



Take a couple of young rabbits, bone, and 

 lay them on a linen cloth ; lay over them a good 

 meat stuffing seasoned to taste, putting over this 

 stuffing, which should be laid on about the thick- 

 ness of a crown, first a layer of ham cut in slices, 

 and then a layer of hard eggs. Cover these layers 

 with a little forcemeat, roll up the meat, taking 

 care not to displace the layers, and cover it with 

 thin slices of fat bacon, wrapping the whole in a 

 cloth ; wind some packthread round it and let it 

 boil three hours in stock, adding salt and coarse 

 pepper, some roots and onions, a large bunch of 

 parsley, shalots, a clove of garlic, cloves, thyme, 

 bayleaves, and basil. Allow this to cool, take off 

 the cloth, and serve cold. 



Gibelotte de Lapin. 



Cut a rabbit into pieces. Saute it in two 

 ounces of butter, add an onion, two shalots, and a 

 pint of poivrade sauce ; put it in the oven for one 

 hour, being careful not to burn it. Small pieces 

 of cauliflower and croutons of fried bread should 

 garnish this dish. 



Fillets of Rabbit with Cucumber Sauce. 



Cut two cucumbers into thin slices and soak 

 them in vinegar, with pepper, salt, and a bayleaf, for 

 two hours, then half roast the rabbit, take the skin 

 off, and fillet it Make a sauce of white stock, and 

 put the pieces of rabbit into it with the cucumber 

 until it is quite done. Arrange the pieces of rabbit 



