Rabbit Fillets à la friande.—Prepare the fillets of
a rabbit as described before, and toss them in a little
butter till firm; then strain off the butter and leave
the fillets till cold, when they must be larded nicely,
well dusted with pepper and salt on both sides, and
each rolled round a small onion, fastening the ends
with a tiny wooden skewer. Line the bottom of a
stew-pan with thin slices of bacon, place the pre
pared fillets on this, covering each with another slice
of bacon, add a slice or two of veal, a sliced carrot,
a bouquet, and about half a pint of good stock, lay
a buttered paper over it all and braize very gently
for three hours in the oven, with heat above and
below. When cooked lift the fillets on to a dish
and keep them hot; then skim and strain the liquor
in which they were cooked, reducing it a little by
rapid boiling; meantime dish the rabbit fillets neatly
alternately with fried croutons delicately spread with
anchovy butter, and garnish with rolls of fried ham;
then pour the reduced sauce, boiling, into the centre,
and serve at once. The veal and bacon in the stock
pot will make delicious rissoles or croquettes. Hare
is excellent cooked thus.