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RABBIT, MINCED (M. Ude's recipe)

"This is a dish to be made of the remains of a former dinner. Take the fillets of roasted rabbits, pare the sinews; then make a mince, but hold your knife on a slope, that the thin slices may curl like shavings; put the mince into some reduced veloute or bechamel mixed with some glaze of game; do not forget to pour into the mince a little thick cream to give it a white colour and make it more mellow. You may put the mince either in a bordure, a vol-au-vent, a casserole with rice, a turban, a grenade, a gratin, petits pates, petites casserolettes au ris (little casseroles with rice), etc. etc."