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16. Turban of Fillets of Rabbits.
Take four young rabbits ; detach the fillets,
also the inside
fillets ; the eight large ones should be neatly
larded with
bacon and the eight smaller garnished with truffles,
according
to fancy, or thus :-Lay them on the table, and
with a very
sharp knife make slanting incisions from one
end to' the
other; then take a round cutter the width of
the fillet, and
scoop some pieces out of large truffles, and
with a sharp
knife slice them as thin as possible ; place
in each incision a
round piece of truffle, and press the flesh close-the
truffle
will then remain in place. Make a farce of the
flesh of the
legs of the rabbit ; then cut a piece of bread
for the centre
of the dish, cover the bread with slices of fat
bacon-it will
be more easily removed, when the turban is done,
if the
bread is divided into four pieces ; raise the
farce equally
round the bread on the dish it is to be served
on, form it into
the shape of a turban, then place the eight large
fillets in a
slanting form all round the turban, equally divided,
and
between each a small fillet with truffles; press
them lightly
to make them secure, cover the whole with layers
of bacon
and thin white paper, and tie string round the
paper ; these
bake in an oven, not too hot. When you think
the farce is
sufficiently set, remove the bread which is inside
(before you
take off the bacon) by taking out one quarter
at a time, and
then take off the outside covering ; glaze the
fillets, and
insert a ragout of cocks'-combs, truffles, and
mushrooms in
the opening where the bread was taken out.
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