The Swedish, French, American cook book

[See recipe: Mousse of Venison.] Put a tablespoonful in hot water and poach; take out, leave to get cold; when cold, dip in egg and bread crumbs and fry in very hot fat until golden brown. Arrange on a paper doily; garnish with parsley; dish up in circular style with brown sauce in the centre. Serve with mushroom sauce at the side. Similar cold dishes can be made from venison as from lamb and mutton. RABBIT {LAPIN) Roast Stuffed Rabbit a la Europeenne Lapin roti et farci a la Europeenne Select a young rabbit, cut head and feet off; skin; open; draw; wash well, put in sour milk or water with a little vinegar and salt for about four hours. Then wash again, and stuff with veal mousse. Veal Mousse. To one pound veal take half pound sausage meat. Put through machine three or four times; add one small cup bread crumbs, half cup cold cream sauce, two tablespoons sherry, juice of an onion, pepper and salt to taste, and whites of three eggs — mix well, and fill. Put the rabbit together with skewers, tie legs close to body; put in a pan with some onions, pepper, salt, and some fat bacon on top; roast for about one to one and a half hours — if oven is too hot, take care not to let it burn. Cover the rabbit and let roast for about one hour, then remove cover and let it roast until golden brown around — basting it quite often. When done, put on a hot platter. Make a gravy from the pan the rabbit roasted in; remove the fat from the pan, add one tablespoon flour, then some stock or broth, stir until well dissolved and cooked; color with kitchen bouquet; strain it through a very fine strainer in a sauce-pan, add three-quarters cup good port wine, let it simmer for a few minutes and skim. When serving the rabbit, garnish it with pyramids of sweet potatoes. Serve with potatoes, green vegetables, and port wine sauce, as a roast for luncheon or dinner. Boiled Rabbit ( Lapin bouilli) a la Bregitta Skin, clean, wash, and dress the rabbit the same as for Roast Stuffed Rabbit a la Europeenne. Put in a pot with sufficient water to cover it, onions, carrots, bay leaves, pepper, and salt, and let simmer slowly from one to one and a half hours, according to size and age of the rabbit. When done, carve in pieces, arrange on a platter — one piece resting on top of another, and serve all around little white shallots, carrots, and some of the juice the rabbit cooked in. Serve with potatoes and green vegetables with a creamed horseradish sauce at the side. Boned Rabbit with Veal, a la Perigord Lapin desosse au Veau, a la Perigord