Croustade à la Chasseur.—Prepare a croustade of
fried bread as given above, and set it in the oven to
crisp; meanwhile cut the fillets from a leveret or
two rabbits (or any game or even poultry to taste),
and sauté them in butter, a little stock, and a little
wine; cut some cooked macaroni into inch lengths,
and mix it with either the stock made with the
rabbit bones, or some tomato sauce, mixing into
this lightly some stewed or broiled mushrooms, and
some fried ham or bacon cut into not too small dice,
and season pretty highly. Now lift out the crous-
tade, drain it, and arrange the fillets of rabbit
round the edge, pouring a little sauce (the same as