The Swedish, French, American cook book

Skin, wash, and split a young rabbit in the front; remove all bones from legs, shoulder, and body; take the meat from the back of the fillet (about three-quarters of a pound) and make a rabbit mousse [see recipe: Mousse of Rabbit a la Hammond]. Put the legs and rest of the meat on a board; chop with a knife so that it will be flat; beat it with a rolling pin and make it in a thin sheet; put the mousse on the top and roll; put in a pan with some sherry, pepper, salt, and butter; let cook in oven from twenty to twentyfive minutes — well covered. When done, carve in thin slices. Serve on a hot platter, with a rich mushroom sauce around, as an entree. It can also be served as a joint with potatoes and green vegetables. Rabbit {Lapin) a la Fricassee Skin, clean, and wash a young rabbit, joint in pieces, put on stove and cook in sufficient water to cover it, pepper, salt, onions, carrots, bay leaves, and a little sherry. Peel a pound of button mushrooms, add the mushrooms to the rabbit when the meat is nearly done. When cooked, take out the onions and carrots, strain two cups of the juice. Put in a saucepan one tablespoonful butter, two tablespoons flour, two cups of the juice, beat until simmery, then add the rabbit and the mushrooms. When ready to serve add half a cup rich cream and one tablespoon chopped parsley. Serve inside a border of hot rice as an entree for luncheon or dinner, or as a supper dish. Rabbit Pie {Pate de Lapin) a la Erick Gustaf Line a pie plate with puff paste; fill with beans, cover with pastry, and bake. When baked, scoop out the beans, fill with rabbit, replace the cover. Serve on a hot platter on a paper doily with parsley at the side, as a joint for luncheon or dinner. Filling. Cut rabbit in small pieces, put on stove with carrots, onions, pepper, salt, some mushrooms, and water to cover it, and cook until well done and tender. Make a brown sauce; put one tablespoon butter in a saucepan, add two tablespoons flour, two cups liquid from the rabbit, half a cup sherry; color with kitchen bouquet. In the meantime, prepare and cook some round marbles of carrots, shallots, and turnips; mix in with the sauce; add the rabbit and mushrooms. Rabbit {Lapin) a la Casserole When rabbit is left over from the meal before, it can be made into a delicious dish a la casserole. Cut the rabbit in cutlets, put in the casserole, one on top of another; put an artificial bone in each. Make a rich sauce from one tablespoon butter, two tablespoons flour, one and a half cups rabbit stock (if no stock at hand, broth or consomme of any kind will do); flavor with sherry and mushroom juice, pepper and salt; color with kitchen bouquet; flavor with beef extract if at hand. Add to the sauce three cups vegetables that have been cut in dices and cooked and one cup of mushrooms that have been cut in dainty dices and also cooked. Pour the sauce with the vegetables around. Put in oven and cook for about three-quarters of an hour. Place on a paper doily with parsley at one side and the cover at the other. Serve with potatoes and green vegetables in place of a joint. Rabbit {Lapin) a la Jardiniere