Young Rabbits, Valencia Style

Cut up in twelve pieces each, two skinned and drawn young rabbits; put half a pound of chopped fat pork in a sautoir, adding the rabbits when it is very hot and fry over a brisk fire, season with salt and pepper, and add also half a pound of blanched bacon cut in quarter inch squares, one medium onion cut the same size, four quartered, peeled and pressed tomatoes, and a bunch of parsley garnished with thyme, bay leaf, and a clove of garlic. Cover the saucepan and cook on a moderate fire; just when ready to serve, skim off the fat, suppress the parsley, and put in a little game glaze (No.398); dress and dredge chopped parsley over the top. Stiffen some small oiled cases in the oven, fill them with rabbit forcemeat (No.84), into which cooked fine herbs (No.385) have been added; place on top the minion fillet scored with truffles removed from the rabbit, and over these thin slices of fat pork; bake in a slow oven, drain off the fat, and lay a small glazed truffle in the center of each fillet; range these cases around the dish, and serve.