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Rabbit, Croquettes Of

Pick the meat from the remains of roast rabbit, and free it from skin and sinew. Mince finely, adding to it a third of its weight in lean ham, and season with pepper, salt, and grated nutmeg. Put the mixture into a stewpan with a slice of fresh butter and one or two table-spoonfuls of thick cream or white sauce, and stir over a gentle fire for five or six minutes. Taste if it be nicely seasoned, and spread it on a dish to cool. If liked, one or two mushrooms or truffles can be added to the forcemeat. Divide the preparation into portions of an equal size, mould these into the shape of corks or balls, brush over with oil, roll them in egg and bread-crumbs, and fry in hot fat till they are crisp and lightly browned. Drain them, sprinkle a little salt over them, pile them on a napkin, and garnish with parsley. If liked, tomato or piquant sauce can be sent to table in a tureen. Time to fry, five to seven minutes.