Take three rabbits (or any number, according to the
number of guests : this recipe will serve as well for one as for
six rabbits) ; detach the fillets, tear off the sinews ; then
scollop the fillets, keeping your knife on a slope ; flatten
them with the handle of your knife ; put the scollops
into a sauté-pan with some clarified butter ; have ready
some truffles peeled and cut into slices of the same size
as the scollops ; mix them with the rabbits in the butter,
with salt and pepper. " Toss " the whole a little while before
dinner-time, drain the butter, and put the scollops into
the sauce, in order that the truffles may give their flavour
to it, and likewise to the meat. You may procure preserved
truffles in bottles at any good Italian warehouse ; still, I am
rather chary of prescribing them. Unless they are forwarded
directly from abroad, and cased in the earth from which they
have been dug, they rarely possess any distinctive flavour.
Garnish the edges of the dish with sippets.

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