Chaufroix de Lapereau à l'Indienne.—For this a
cooked rabbit, or more as required, is cut up into
neat joints, and these are then coated with a delicate
Indienne (a white curry sauce), and served on a
mound of cold boiled savoury rice. Rabbits are
specially useful for chaufroix, as they can be used
for anything for which the recipe says chicken;
they are also especially good if the joints, when cut
up, are marinaded for an hour or so in oil and lemon
juice, then either glazed with savoury jelly or plain
or tomato aspic, on a border mould of aspic jelly and
a nice salade mayonnaise in the centre.