Fillets of Young Rabbits a la Bienvenu, Garnished with Croquettes

Remove and lard both the fillets and minion fillets from four young rabbits, having the lardons exceedingly small (No. 4, Fig. 52); place them in a saute pan with clarified butter, place on a brisk fire, let cook and drain off the butter, detaching the glaze with a little white wine. Dress them in the center of a dish and serve with a separate marinade sauce (No. 496), garnishing around with prepared croquettes as follows:

Hare Croquettes.—Fry colorless in butter, one ounce of finely chopped onions adding four ounces of chopped mushrooms and eight ounces of cold roast rabbit taken from the legs and shoulders, mix with a well reduced brown sauce (No. 414), also a little meat glaze (No. 402) and fresh butter, add salt, pepper and chopped parsley; when this preparation is cold divide it into inch and a half balls, flatten them to three-quarters of an inch thick, dip in eggs, roll in bread-crumbs and fry to a fine golden color; drain, wipe and lay them around the dressed rabbit, resting one against the other; serve with the sauce as explained above.