The thorough good cook

Take the fillets of rabbits that have been roasted, and pare the sinews ; then make a mince, but hold your knife on the slope, that the thin slices may curl like shavings ; put the mince into a reduced smooth sauce mixed with some glaze of game. Do not forget to pour into the mince a little thick cream, to give it a white colour and make it mellower. You may put the mince either in a border of puff-paste, a vol-au-vent, a rice casserole, a turban, a grenade, a gratin, patties, etc. 7. Croquettes of Rabbits. Cut the meat of young roasted rabbits into dice, which throw into a smooth sauce reduced, adding a little glaze of game. Let this cool, then roll it into whatever shape you please ; but, in my opinion, those that are the least handled arc the best. Fry them and send up like other croquettes, garnished with fried parsley in the middle of the dish. 8. Rabbit Pie. Take a young rabbit, three-quarters of a pound of veal cutlet a quarter of an inch thick, and three ounces of bacon cut very thin. Cut up the rabbit, each joint making two or three pieces. Season with the rind of half a lemon, two saltspoonfuls of white pepper, a little nutmeg, a dash of cayenne, and a teaspoonful of salt. Cover it with a paste, which make out of a pound of flour, half a gill of cold water, and the juice of half a lemon ; knead it out flat : layin half a pound of good butter ; roll it out four times, fold it into a bolster form, and let it stand in a cool place for a little. When you have covered the pie with it, you must bake in a moderate oven for two hours and a quarter, or thereabouts. 9. Fillets of Young Rabbits à l'Orlie. Take your rabbits ; detach the fillets and little fillets ; cut the large fillets of an equal size, marinade all in lemonjuice, a little parsley, a shallot cut into slices, a little thyme, a bay-leaf, salt, pepper, etc. ; leave them in the marinade for tAvo hours. Drain, and dip them into the white of an egg which has been well beaten, and then into some flour mixed with a few crumbs of bread. Fry them of a fine brown, and serve under them a Spanish sauce of game. You must observe particularly that the fillets are to be underdone. 10. Croquettes of Sweetbread. Take such sweetbreads as have already been served, cut them into as small dice as possible. Have a good smooth reduced sauce ready. Throw the dice of sweetbreads into the sauce and give them a boil, that the}' may taste of the sauce. Then lay them on a plate to cool. When cold, roll them into any shape you like, oval or long. Serve up with parsley, fried green, in the middle. Sometimes you may spread a very thin puff paste, and wrap some of the meat of croquettes in it ; put some crumbs of bread over it, and fry it of a very good colour. This is what is called rissole. The rissole differs from the croquette in this j^articular only — that the latter is wrapped up in crumbs of bread and the former in paste. 11. Beef Kidney Pie.