Young Rabbits a la Thieblin

Skin, empty, and trim two young rabbits; put the livers aside, and divide each rabbit into twelve pieces; heat some oil and butter, half of each, in a sautoir, put in the pieces of rabbit, and season well with salt, pepper a crushed clove of garlic, and a bunch of parsley garnished with thyme and bay leaf; fry them quickly, moisten with espagnole sauce (No.414), white wine, a little clear gravy (No.404), and tomatoes; let simmer till thoroughly cooked, and add the sauted livers, and some mushrooms. Dress the rabbit and mushrooms, covering over with the sauce. Prepare a rabbit forcemeat (No.84), mix with it a little espagnole sauce reduced and stirred with some half-glaze made of game fumet (No.397); place it in small oval molds and poach in the oven; cut them in two length ways, bread-crumb them first without any eggs, then again with eggs, and fry to a fine color in clarified butter; drain, wipe, and dress them around the rabbit. Serve separately an espagnole sauce (No.414) made with game fumet (No.397).