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RABBIT, BOUDINS OF (a la Reine)

Prepare in the same manner as croquettes (see RABBIT, CROQUETTES OF: M. Ude's way); roll the meat into large boudins, sausage shape, dip into egg and bread-crumbs, and fry them. Serve under them some veloute, with a little glaze of game. For croquettes or boudins a la reine, made of fowls, rabbits, or game, if you should have by you some sweetbreads, they will be a great improvement, as they make them more mellow and delicate.