Fillet three good-sized rabbits and cut each fillet in halves, making
twelve pieces, six of which lard neatly; dress the six plain as before,
but the six larded ones must be braised like sweetbreads, and glazed,
and salamander a good colour, make a border of mashed potatoes on your
dish, upon which dress the fillets alternately, (one larded and one
plain,) in crown, put a pint of brown sauce (No. 1) in the sauté-pan,
with half a pint of consommé, boil and skim, add half a glass of sherry,
and a little salt, pepper, and sugar, with two spoonfuls of tomata sauce
(No. 37) and twenty small quenelles from forcemeat made with the legs of
the rabbits, as described (No. 121); when hot, sauce over the plain
fillets, glaze the larded ones, put all the quenelles in the centre and
serve.