Truss and stuff two very fine young rabbits as above, lard the fillets
and roast a nice colour; you have previously filleted three young
rabbits, take off the skin of the fillets and lard them with very fine
bacon, then put some thin slices of bacon and onions cut in slices in a
sauté-pan, put your fillets upon them, cover with white stock, lay a
sheet of buttered paper over and put them in the oven for half an hour,
give your fillets a good colour, dress your rabbits in the centre, the
fillets around upon a border of mashed potatoes, and serve with a sauce
Soubise (No. 47) poured round.