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RABBIT (a la Juliette)

Bone a young rabbit, and use the best parts only, the others can go into the stock-pot. Pass it through a mincing machine with two ounces of cooked ham, add the yolks of three eggs and a gill of thick bechamel, and mix well. Butter a plain border mould, put some cooked ham cut in strips at the bottom, and over that a layer of forcement. Fill up with the rabbit mixture after adding to it the whites of the eggs beaten stiffly. Cover with a piece of buttered paper and steam for an hour. When done, turn out and fill the centre with a