Take the flesh of one or two young rabbits, according to the size, well
pound and pass it through a wire sieve; then have ready boiled and cold
a good veal udder, skin and pound it well, to a pound of the udder add
six ounces of panada (No. 125), and one pound of the flesh of the
rabbits; mix the same as the last, adding an eschalot finely chopped, to
the seasoning, using three whole and three yolks of eggs, but omitting
the whisked whites.