Fillet three rabbits, cut each fillet in halves and shape them in the
form of cotelettes, sticking a piece of the rib-bone of the rabbit in at
the thin end, egg, bread-crumb, and fry them in oil of a light brown
colour, dress in crown, glaze them lightly, and sauce as directed for
grenadins de veau (No. 692).
The legs and shoulders may be used for pies, curries, or fricassées,
which I give in my Kitchen at Home.