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Quails and Green Peas.

Cook the quails in a stewpan with a slice of veal and a slice of ham,
carrots, onions, and a bouquet garni; cover with rashers of bacon and
buttered paper; place hot coals on the lid, and, when done, dish up the
quails with green peas in the centre which have been cooked in butter.

Boudins of Rabbit a la Reine.

Cut the meat from a young very fine rabbit, which put into some reduced
Bechamel sauce. When cold, roll it into large boudins the shape of
sausages, egg and breadcrumb, and fry. Serve under them veloute sauce.

Boiled Rabbit a la Maintenon.

Cut a young rabbit into neat joints, and put them in a stewpan with
enough white stock just to cover them; add a bouquet garni, a stick of
celery, a shalot, an onion, a few peppercorns, a carrot, and six
mushrooms. Let all simmer slowly for half an hour, or it might be a
little longer, then take them up and drain them; then cut as many pieces
of white foolscap paper as there are pieces of rabbit, butter them,
sprinkle the pieces of rabbit, and lay on each a little piece of fat
bacon, then roll them in the paper and broil over a fire till the bacon
has had time to cook. Serve in the papers. Thicken the gravy in the
usual way, and serve it in a tureen.

Galantine of Rabbit.

Take a couple of young rabbits, bone, and lay them on a linen cloth; lay
over them a good meat stuffing seasoned to taste, putting over this
stuffing, which should be laid on about the thickness of a crown, first
a layer of ham cut in slices, and then a layer of hard eggs. Cover these
layers with a little forcemeat, roll up the meat, taking care not to
displace the layers, and cover it with thin slices of fat bacon,
wrapping the whole in a cloth; wind some packthread round it and let it
boil three hours in stock, adding salt and coarse pepper, some roots and
onions, a large bunch of parsley, shalots, a clove of garlic, cloves,
thyme, bayleaves, and basil. Allow this to cool, take off the cloth, and
serve cold.

Gibelotte de Lapin.

Cut a rabbit into pieces. Saute it in two ounces of butter, add an
onion, two shalots, and a pint of poivrade sauce; put it in the oven for
one hour, being careful not to burn it. Small pieces of cauliflower and
croutons of fried bread should garnish this dish.

Fillets of Rabbit with Cucumber Sauce.

Cut two cucumbers into thin slices and soak them in vinegar, with
pepper, salt, and a bayleaf, for two hours, the