Lard twelve pieces of fillets from three or four rabbits, braise them as
you would sweetbreads; when done glaze and salamander of a light colour,
and dress in crown as high as possible; you have boiled half a pound of
good rice (No. 129), season it with a little salt, and mix four pats of
butter and a pinch of saffron with it, dress it in pyramid in the centre
of your dish, serve with a thin currie sauce (No. 46) round the fillets,
and some separate in a boat; serve very hot.