1055. RABBIT, A LA CHASSEUR.
Cut up the rabbit into small joints, as follows:—first, take off the
hind legs even with the loins, then remove the shoulders, split the
head into halves, and divide the loins into six pieces; trim these
neatly without waste, and place them in a saucepan with two ounces
of clarified butter, pepper and salt. Fry them of a light-brown colour
over a rather brisk fire and add a table-spoonful of chopped fine-
herbs, consisting of mushrooms, truffles, parsley, and shalot; then put
the lid on, and set the rabbit over a slow fire for about ten minutes
longer; next pour off all the grease, add a large gravy-spoonful of
Espagnole sauce, some scallops of mushrooms and truffles, two dozen
small quenelles of rabbit, a small piece of glaze, a little nutmeg, and
the juice of half a lemon; simmer the whole together on the stove-
fire for three minutes, then pile up the pieces of rabbit in the dish,
arrange the ragout over this in neat groups, pour the sauce over the
entrée, place some croûtons of fried bread round it, and serve.