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RABBIT, CROQUETTES (M. Ude's way)

Cut the meat of young roasted rabbits into dice, which throw into some bechamel boiled down, adding a little glaze of game. Let this cool, then roll it into whatever shape you please, either into balls, or into the shape of a cork or pear. Fry the croquettes and send up like other croquettes; garnish with fried parsley in the centre of the dish. It is necessary to observe respecting croquettes, or any other articles made use of in cookery, that the less you handle them the better. Put the preparation of the croquettes in a flat long dish; level it with the knife till you have it the thickness required: mark with the knife the number of croquettes you intend to make. Then take them off the dish, roll them in your hand as little as possible, put them in the crumbs of bread, roll them again in the omelet (eggs beaten with a little salt), and make them of equal sizes; place them in a cover of a stewpan till such time as you wish to fry them, and serve very hot.