The Swedish, French, American cook book

Cut the rabbit as for Larded Braised Fillet of Rabbit a la Ham¬ mond, but instead of larding it with truffles, lard with fine strips of fat bacon. Put on a buttered pan. Put in oven with some port wine, Madeira, and little water, some grated onions, carrots, pepper, and salt; let braise in oven from fifteen to twenty minutes (baste it very frequently with juice from the pan). When done, arrange on round pieces of toast with cooked string beans in the centre. Serve with a brown sauce (made from the pan the rabbit has cooked in) as an entree for luncheon, dinner, or supper. Larded Braised Fillet of Rabbit a la Venitienne Filet de Lapin larde et braise a la Venitienne Make the cutlets in accordance with recipe: Larded Braised Rabbit Cutlet a la Venitienne. Lard with bacon and braise in oven from twenty to twenty-five minutes. When done, serve on a hot foundation of curried rice with a brown sauce (made from the pan) in the centre. Entree for luncheon, dinner, or supper. Fried Rabbit (Lapin frit) a la Walde Boil the rabbit [see recipe: Boiled Rabbit]; leave in the juice until cold. When cold, cut in nice cutlets; remove the bones, leaving an artificial bone in each; roll in egg and bread crumbs and fry in hot fat until golden brown on both sides; serve on a platter one resting on top of another, with a paper frill in each; garnish with green peas around and decorate with spinach with French fried potatoes, Saratoga chips, or lyonnaise potatoes as a luncheon or supper dish. Rabbit Cutlet ( Cotelette de Lapin) a la Soubise Boil the rabbit [see recipe: Boiled Rabbit a la Bregitta]; form in small cutlets; remove the bone; put a little artificial bone in each cutlet for the paper frill; spread with a thick allemande sauce flavored with sherry, pepper, and salt; put on an oiled table until cold then dip in egg and bread crumbs and fry in hot fat until golden brown on both sides. Dish up in ring style on a platter — one cutlet resting on top of another; garnish with a paper frill on each bone. Serve with soubise sauce in the centre as an entree for luncheon or dinner. It can also be served in place of a joint with potatoes and green vegetables, peas in the centre, and the sauce served at the side in a sauceboat. Rabbit Cutlet with Cucumber, a la Gustaf Ranhold Cotelette de Lapin aux Concombres, a la Gustaf Ranhold Boil the rabbit [see recipe: Boiled Rabbit a la Bregitta], leave in the juice until cold; form in even cutlets, all same size, leave a bone in each cutlet. Make a rich cream sauce from butter, flour, the juice that the rabbit has cooked in; flavor with Rhine wine, and add the rabbit, and simmer for a few minutes until the cutlets are hot through, then add half cup rich cream. Serve in ring style on a platter, one resting on top of another; put a paper frill on each bone. Serve the sauce around in the centre with some boiled cucumbers cut in large strips, with melted butter and chopped parsley. Rabbit Cutlet ( Cotelette de Lapin) a la Mussulmane Select a young rabbit, cut in cutlets, put in a pan with butter, pepper, salt, onions, carrots, and one cup of sherry; put in oven with a tight cover; let cook for about one hour (during that time baste it again and again); then remove the cover, let the pieces