Fillet two hares as before, and out of each fillet cut three cotelettes
by cutting each fillet in halves, making one of the thin end and cutting
the thick into two equal slices, thus making twelve pieces of the four
fillets; beat them of an equal thickness, boil the rib-bones of one of
the hares till all the flesh comes off, and stick a bone in each piece
to imitate the bone of a cotelette, egg, bread-crumb, and fry them in
oil a nice colour, but not too much done, dress in crown upon a border
of mashed potatoes, and sauce over with a sauce piquante (No. 27) in
which you have introduced a few chopped olives.