Procure two nice young rabbits, which cut into twelve pieces, being two
legs, two shoulders, and two nice pieces from the back of each; put four
ounces of butter in a thick-bottomed sauté-pan; when melted lay in the
pieces and proceed as directed for petits poulets sauté aux truffes (No.
820). Lapereau sauté aux champignons is done the same, using mushrooms
instead of truffles, and lapereau sauté aux fines herbes, by using a
sauce fines herbes (No. 26) instead of the brown sauce, and omitting
both the truffles and mushrooms.