Cassell's dictionary of cookery

Rabbit, Pupton of.— Take enough rich forcemeat, roll it out, and lay it in a buttered tin dish. Cut slices of bacon exceedingly thin, and place them over the forcemeat. Then take a rabbit, cut it up, season highly, and lay it in the dish, strewing asparagus tops, mushrooms, oysters, and the yolks of hard-boiled eggs ; over this lay some more slices of bacon, and on the top place a layer of forcemeat. Bake for an hour in a i-ather slow oven. When ready, turn the pupton of rabbit into another dish, and pour sauce over it if it is to be sent hot to table. It is quite as good eaten cold. Rabbit, Quenelles of.— Cut the meat from a rabbit, free it from skin and sinew, scrape it with a knife, pound it, and rub it through a wire sieve. Soak the crumb of two French rolls in lukewarm water, and when it is quite soft squeeze it dry in a cloth. Chop three or four mushrooms till small, and put them in a clean saucepan with a slice of butter, half a tea-spoonful of grated lemon-rind, half a shallot finely minced, a pinch of powdered thyme, a tea-spoonful of chopped parsley, and a little pepper and salt. Let these steam gently for three or four minutes, mix with them the soaked bread, and stir the mixture over the fire till it ceases to adhere to the stewpan and forms a smooth paste. Place the ingredients in a mortar in the following proportions : — Six ounces of the pounded rabbit to three ounces of butter and four ounces of panada. Pound all thoroughly for several minutes, and add a table-spoonful of white sauce, two whole eggs, and the yolk of one. Rub the mixture again through a sieve, taste in order to ascertain if it requires further seasoning, and put it on ice or in a cool place. When wanted form the quenelles according to the directions already given {sec Quenelles, To Form) , throw them into boiling water, and poach them till the forcemeat is set. Serve hot with white sauce or mushroom sauce poured round them. Time to poach the quenelles, about ten minutes. Probable cost of rabbit, 7d. to 9d. per pound. Rabbit, Quenelles of (another way).— "These," says M. Ude, "are made like the generality of quenelles ; the only difference is that you take the flesh of rabbits instead of any other meat. The legs in general are used for making the quenelles ; the fillets will supply another dish, so will the legs occasionally. The bones and the parings are used to make the consomme and sauces. As the legs are tougher than the tender fillets, they should be pounded for a longer time and rubbed through a tammy, on account of the nerves and sinews." Rabbit, Quenelles of (another way).— See Quenelles of Rabbit.