The Swedish, French, American cook book

Skin, clean, and wash the rabbit well; put in a pan with sufficient water to cover it; add onions, carrots, bay leaves, some sherry, pepper, and salt; cook until well done. Joint in small pieces; remove the bones, putting an artificial bone in each piece; cover with a rich supreme sauce; decorate with a diamond of truffle. Have ready a pyramid of spinach; put the spinach in the centre; raise each piece against the spinach, and all around pour a rich port wine sauce. Garnish with a paper frill on each bone. Entree for luncheon or dinner. Stuffed Rabbit Cutlet with Chicken, a la Russe Cdtelette de Lapin farcie de Poulet, a la Russe Cook rabbit [see recipe: Rabbit Cutlet a la Supreme]; joint in small pieces the shape of cutlets all same size; remove the bones, putting an artificial bone in each cutlet; put on a buttered pan, cover with chicken mousse; decorate with a narrow strip of cooked smoked tongue across and a strip of truffle on each side; put in a pan with some sherry, cook in oven from eight to ten minutes — well covered. When done, place on slices of hot tomato with macedoine vegetables in the centre and fried bananas around. Serve with supreme sauce. Garnish with parsley. Entree for luncheon or dinner. Saute of Rabbit with Truffles ( Lapin Saute, aux Truffes) Boil rabbit [see recipe: Boiled rabbit], leave in the juice until cold; joint in cutlets, leaving the bone in each — have all the same size. Make a brown sauce from the juice the rabbit has cooked in; flavor strongly with sauterne, Madeira, or port wine; color with kitchen bouquet (and beef extract if at hand); put the cutlets into the gravy and let simmer for about half an hour. When done, arrange on a hot platter, one cutlet resting on top of another; put a paper frill on each bone and pour the sauce that the cutlets cooked in all around. Garnish with boned stuffed olives and truffles (black olives will do in place of the truffles). Decorate with parsley. Serve with green vegetables, French fried potatoes, or Sara¬ toga chips, for luncheon or supper. Larded Braised Fillet of Rabbit a la Hammond Filet de Lapin larde et braise, a la Hammond Take the fillet of the rabbit — that is to say the saddle, cutting away the legs, the shoulder, the breast part; then split the saddle in halves along the backbone; cut in slices across, about one and a half inches thick; remove the bone, leaving the fillet of the saddle and the meat in one piece; beat down so that it will be about one inch thick; lard with truffles; put in a buttered pan with some sherry; cook from ten to fifteen minutes — well covered. When done, glaze with a nice brown glaze. Serve on hot slices of tomato or toast with a supreme sauce in the centre, as entree for luncheon, dinner, or supper. Larded Braised Rabbit Cutlet a la Venitienne Cdtelette de Lapin lardee et braisee, a la Venitienne