The Swedish, French, American cook book

braise in the oven until golden brown — turning them now and then (take care not to let them burn or get dry but have them well cooked). When done, serve on a platter in crown style, with a creamed mushroom sauce in the centre, as an entree for lunch¬ eon or dinner. If the cutlets are neatly prepared, a paper frill can be put on each bone. Mousse of Rabbit ( Mousse de Lapin) a la Hammond Put part of the fillet from the saddle (about one pound) through the machine about five times; add the whites of two eggs; press it through a very fine sieve, put in a saucepan on ice, stir until it begins to get cold, then mix milk and cream. Work the milk and cream in gradually, beating it all the time. When about a pint and a half of milk and cream has been used, add pepper and salt to taste and a little sherry, then add more milk and cream until of the right consistence. Try a little in hot water; if too hard, add some more cream and milk. Butter a ring mould; decorate with truffles and Spanish pepper; fill with the mousse of rabbit; put in a pan of boiling water; let simmer slowly from ten to twelve minutes — well covered. When done, turn out on a paper doily; garnish with parsley. Serve with supreme sauce in the centre, as an en¬ tree for luncheon or dinner. Rabbit Cutlet (Cotelette de Lapin) a la Douaniere Select a young rabbit, clean and wash well, cut part of the fillet of the saddle, about one pound, for the mousse [see recipe: Mousse of Rabbit a la Hammond]; the rest of the meat put on the stove to boil with carrots, onions, pepper, salt, and bay leaves, until well done; leave in the juice until cold; remove bones. Then arrange on a buttered pan in pieces in the shape of a half egg; stuff each piece with the mousse of rabbit, decorate with strips of chopped truffles across, and cook from eight to ten minutes in the oven — well covered — with some sherry and butter. The rest of the mousse make into quenelles; take a small teaspoon of the mousse, put it in the juice that the rabbits cooked in, let simmer for about eight minutes until well done, then skim up and leave on a plate; make a rich mushroom sauce; when ready add mushrooms and quenelles to the sauce; flavor strongly with sherry. Arrange the pieces of rabbits on a foundation of hominy that has been decorated with Spanish pepper and truffles. Serve the sauce, quenelles, and mushrooms in the centre. Mousse of Rabbit with String Beans, a la Pompadour Mousse de Lapin aux Haricots verts, a la Pompadour Butter a ring mould, line with long strips of cooked string beans in pompadour style. Fill. Filling. Two cups of rabbit mousse [see recipe: Mousse of Rabbit a la Hammond], one and a half cups string beans (from which the beans have been taken out and cut in little pieces and cooked). Mix both together and fill the mould. Cook in oven in hot water fifteen minutes — well covered. Turn out on a paper doily; garnish with parsley. Serve with truffle or hollandaise sauce as an entree for luncheon or dinner. Timbales can be made the same way. Roll of Rabbit ( Roulade de Lapin) a la Boudin