Rabbit Pie

Take the legs and saddles, cut into inch pieces, make them into a saute; take the hearts, livers and brains, and with the addition of a little grated bacon, breadcrumbs, chopped parsley and a flavoring of thyme make forcemeat balls; lay the rabbit in the pie dish, add the forcemeat balls and some diced bacon, pour over the sauce, cover with a good short crust and bake for one hour. May also be done in individual pie dishes for restaurant and club service, where it is a good seller.

Rabbit Cutlets, Tomato Sauce

Take this legs, roll them first in a mixture of salt, pepper and poultry seasoning, then in flour, dip in beaten eggs, then grated breadcrumbs, place in a buttered baking pan, sprinkle with melted butter, bake slowly for half an hour; serve with tomato sauce.

Epigramme Of Rabbit

Take the legs and lard them with seasoned strips of bacon, fry one half of them slowly till tender, and braise the other half; when serving, place a line of mashed potatoes down the centre of the dish; on one side place a braised leg dipped in a brown Italian sauce, on the other side place the fried leg dipped in a white Italian sauce, garnish the ends with fancy shaped quenelles made of the hearts, liver and brains.

Devilled Rabbit

Take the legs and saddles, boil them for fifteen minutes, let cool, then score them slantwise in three or four places to the bone; make a mixture of melted butter, cayenne, Worcestershire sauce, mustard and tarragon vinegar, thoroughly rub into

Blanquette Of Rabbit

Legs and saddles of rabbits blanched, then lightly fried with butter, taken up into a sautoir, covered with Veloute sauce, simmered till tender; served garnished with button mushrooms that have been sauteed with butter.

Fried Rabbit Cutlets

Legs of young rabbits, bones removed and their place filled with forcemeat, steam them for ten minutes, then take up and spread a little of the forcemeat on the outside, then bread them; arrange in a buttered pan, sprinkle with melted butter, brown off in the oven; serve with a sauce made from the inferior parts.

Stewed Rabbit With Vegetables

Prepare the blanquette of rabbit of a preceding recipe; serve garnished with balls of carrot and turnip, green peas and small onions.

Broiled Rabbit

Young rabbits, the legs and saddle cut in one piece, like frogs are cut, seasoned with salt and pepper, broiled well done; served with bacon and maitre d'hotel sauce.

Ragout Of Rabbit

Legs, saddles and shoulders of rabbits, cut into even sized pieces, seasoned with salt and pepper and sauteed with butter to a golden color, then add some chopped truffle, mushrooms, parsley and shallot, simmer all in the butter for ten minutes, then pour off the waste, moisten with some good espagnole, boil up and skim, then add a piece of chicken glace, juice of a lemon, and a graving of nutmeg, let simmer till nearly done, then add some forcemeat balls prepared from the inferior parts; serve garnished with the quenelles and fancy croutons.

Rabbit Fillets Garnished, Sauce Perigueux

Legs and saddles of young rabbits seasoned with salt, pepper and nutmeg, sauteed with butter to a golden color, taken up and drained, placed into a rich Perigueux sauce, simmered in it till done; served with the sauce poured over and garnished with small quenelles of rabbits made from the inferior parts, alternately with button mushroom sau-tees.

Salpicon Of Rabbit

Take the whole rabbit and roast it of a light color, well basting it to keep it moist; take up and allow to cool, then cut in small dice, the meat only, add also a few mushrooms, and truffles, a little tongue and sweetbread all cut in small dice, moisten the whole with a rich Veloute sauce; serve in fancy croustade cases.

Minced Rabbit On Toast

Cold cooked rabbit, the meat cut into very small dice, moistened with a brown Italian sauce; served on toast with or without a trimmed poached egg.

Curried Rabbit With Rice

Legs, saddles and shoulders of rabbits lightly fried with minced onions in butter, then taken up into a sautoir, sprinkled with curry powder and flour, moistened with white stock, simmered till done; served with rice.