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RABBIT SOUP (M. Ude's recipe)

Take the fillets of four rabbits to make an entree, and with the legs and shoulders make the soup as follows. Put them into warm water to take out the blood; when quite clean put them into a stewpan with a bundle of parsley and a ladleful of good broth; put all this to simmer over a slow fire; when done through, moisten with some good broth. Season to taste, and let it boil for an hour only: if you let it boil too long the soup will be brown. Next take the meat out of the broth, drain it, and let it cool, then pick all the meat from the bones, and put it into the mortar, with four yolks of eggs boiled hard, and the crumb of a roll soaked in a little broth; pound all this very fine; rub it through a tamis, moisten with the broth, and when done add a pint of double cream that has boiled; mix all together, and serve. Take particular notice that this soup must be very white; sometimes you give it with vermicelli, sometimes with pearl barley, sometimes with rice; on all occasions, each of these articles must be done separately in broth, and put into the soup afterwards. If you have abundance of rabbits, you may also use the fillets, as the soup will then be whiter and better.