Fillet three rabbits and so cut the fillets as to have nine pieces,
which cook as in the last, then cut nine slices of cooked ham of the
same size and shape as the fillets, and make them hot in a little
stock, dress them alternately with the fillets in crown upon a border of
mashed potatoes, then put a pint of white sauce (No. 7) and half a pint
of white stock in the sauté-pan, stir over the fire until nearly thick
enough, then add twenty heads of blanched mushrooms and a little sugar,
boil another minute, and finish with two tablespoonfuls of cream; sauce
over the fillets, glaze the tongue and serve.