Crème de Lapereau à la Reine.—Have ready a
pound of delicate rabbit quenelle farce, butter a
border mould either plain or fluted, or a timbale
mould as you please, strew it generously with
chopped truffles, and fill it with the quenelle
mixture; steam it for half an hour, then turn it out
and serve with a good velouté sauce. A portion of
pâté de foie gras truffé carefully mixed in with the
quenelle farce as described above adds greatly to the
flavour of this dish.