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RABBIT, QUENELLES OF (another way) (These says M Ude are made like)

"These," says M. Ude, "are made like the generality of quenelles; the only difference is that you take the flesh of rabbits instead of any other meat. The legs in general are used for making the quenelles; the fillets will supply another dish, so will the legs occasionally. The bones and the parings are used to make the consomm and sauces. As the legs are tougher than the tender fillets, they should be pounded for a longer time and rubbed through a tamis, on account of the nerves and sinews."