1059. FILLETS OF RABBITS LARDED, A LA TOULOUSE.
Fillet four or six rabbits (according to the number of guests)
trim the fillets, and lard two-thirds of each—beginning at the thick
end; then place them in a circular row, all curved in the same direc-
tion, in a saucepan, the bottom of which should be lined with thin
layers of fat bacon. About twenty minutes before sending to table,
pour a little strong consommé, or thin half-glaze to the fillets; place a
round piece of buttered paper upon them and set them in the oven to
simmer for ten minutes; then remove the paper, dry the larding and
glaze it, frequently basting the fillets with their own glaze; next, drain
them upon a napkin, trim and dish them up in a close circle, fill the
centre with ragout a la Toulouse (No. 187), pour some of the sauce
round the base, glaze the larding of the fillets, and serve.
Note.—Fillets of rabbits larded, may also be garnished with either a
ragout à la Parisienne, or à la Financière; with small quenelles, scallops
of truffles, of mushrooms, or of cucumbers; and with any kind of
dressed vegetables or purées.