753. PATE-CHAUD OF YOUNG RABBITS, A LA SAUCE POIVRADE.
Cut the rabbits into small members, and place them in a sautapan
with about two ounces of clarified butter, season with pepper and salt,
* General directions for making a Pâté-Chaud, or raised pie, will be found in that part of
the work which treats of Entrées of Pastry.