Proceed precisely as in the last, only dressing the six plain fillets on
one side and the larded ones on the other instead of alternately, and
add twelve dressed cockscombs and twelve blanched mushrooms to the
garniture in the sauce; or they may be served with a blanquette made
from the legs of the rabbits, previously braised, proceeding as
described for blanquette de dinde (No. 791).