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Rabbit, Quenelles Of

Cut the meat from a rabbit, free it from skin and sinew, scrape it with a knife, pound it, and rub it through a wire sieve. Soak the crumb of two French rolls in lukewarm water, and when it is quite soft squeeze it dry in a cloth. Chop three or four mushrooms till small, and put them in a clean saucepan with a slice of butter, half a tea-spoonful of grated lemon-rind, half a shallot finely minced, a pinch of powdered thyme, a tea-spoonful of chopped parsley, and a little pepper and salt. Let these steam gently for three or four minutes, mix with them the soaked bread, and stir the mixture over the fire till it ceases to adhere to the stewpan and forms a smooth paste. Place the ingredients in a mortar in the following proportions. Six ounces of the pounded rabbit to three ounces of butter and four ounces of above panada. Pound all thoroughly for several minutes, and add a table-spoonful of white sauce, two whole eggs, and the yolk of one. Rub the mixture again through a sieve, taste in order to ascertain if it requires further seasoning, and put it on ice or in a cool place. When wanted form the quenelles according to the directions already given (see QUENELLES, MOULDING OF), throw them into boiling water, and poach them till the forcemeat is set. Serve hot with white sauce or mushroom sauce poured round them. Time to poach the quenelles, about ten minutes. Probable cost of rabbit, 7d. to 9d. per pound.