Skin and truss two young rabbits, make a stuffing of the livers as
directed in faisan à la corsaire (No. 544); stuff the rabbits and roast
them, baste them well whilst roasting by throwing flour over them and
moistening with butter, and when roasted have ready the following sauce:
put two teaspoonfuls of chopped eschalots in a stewpan, with a small
piece of butter, pass them for five minutes over a slow fire, then add
half a pint of melted butter (No. 71), keep it stirred over the fire,
and when beginning to boil add two ounces of fresh butter, a little
salt, pepper, and the juice of a lemon, shake the stewpan over the fire
till the butter is melted; dress your rabbits upon a dish, sauce over
and serve.