For entrées the tame rabbits are the best, and most preferable; but the
wild are very good and may be dressed in any of the following ways.
Take three or four young rabbits, skin and fillet them the same as the
hares; if the fillets are sufficiently large cut each one in halves
forming each piece in the shape of a small cotelette, beat them lightly
and of equal thickness, place them in a buttered sauté-pan, season with
a little white pepper, salt, and the juice of half a lemon, place them
over a moderate fire and when half done turn them; they are done as soon
as they feel firm to the touch, and must be kept quite white, dress in
crown upon a border of mashed potatoes, put eighteen spoonfuls of white
sauce (No. 7) in the sauté-pan, with ten of white stock, stir over the
fire till it adheres to the back of the spoon, add a little pepper and
salt if required, finish with two tablespoonfuls of cream and the juice
of half a lemon; sauce over and serve.