Fillets of Young Rabbits a la Lavoisier

Raise the fillets and minion fillets from four young rabbits, suppress all the nerves and cut them into bias slices; flatten and shape into half hearts, split them through their thickness to form a pocket and season this with salted spices (No. 168), stuff the cavity with reduced duxelle (No. 385) and cover over with very consistent allemande sauce (No. 407); when cold, dip in eggs and breadcrumbs, then saute in butter, draining this off when done, decorate with fancy favor frills (No. 10) and dress in two rows, trim the sides with cepes sauted a la Provencale (No. 2723) and the ends with oval shaped rabbit croquettes decorated with truffles; a separate half-glaze sauce (No. 413) with Madeira should be served in a tureen.