The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

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. No. 858. _Epigramme de Filets de Lapereau._ 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). No. 859. _Filets de Lapereau à la Musulmane._ 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. No. 860. _Cotelettes de Lapereau aux petites racines._ 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