POULTRY A LA MODE. 63 



Rabbit Klosse. 



Take a cold dressed rabbit, mince all the meat, 

 mix in with it an equal quantity of bread soaked in 

 milk squeezed dry. Cut two slices of bacon into 

 small squares, and fry slowly. Add the minced 

 meat and stir in two eggs, and let it cook a few 

 minutes. Turn it out on a dish to cool, and add 

 one more ^^^. Form it into balls the size of an 

 ^^^, then drop them into boiling water, and boil 

 until set. Lift them out very tenderly, pile them 

 up in a pyramid on a dish, and garnish them with 

 fried potatoes. Send a sharp sauce to table with 

 them. 



Rabbits en Papillote. 



Mince up some parsley, mushrooms, shalot, a 

 clove of garlic, a slice of bacon, with salt and 

 pepper to taste. Mix this in a little gravy on the 

 fire to form a paste. Cut a rabbit into neat fillets 

 and joints. Cover each with the paste, then wrap 

 a thin slice of fat bacon and fix each piece neatly 

 in an oiled paper. Cook them slowly in the oven, 

 and serve in papers. 



Rabbit Pie a la Proven9ale. 



Take two small rabbits, cut them into joints, 

 and lay them in a saucepan with two carrots, two 

 onions, a clove of garlic, a bunch of herbs, and a 

 pound of pickled pork (the belly). Boil in a very 

 little water for half an hour, take out the rabbits 

 and drain them, also drain the pork and place it 

 at the bottom of a well-buttered pie-dish, and then 

 lay the pieces of rabbit on it. Pour on a wine- 



