Fillets of Young Rabbits with Currant Sauce

Remove the nerves and pare two young rabbit fillets, also the minion fillets; lard them with small lardons (No. 4, Fig. 52) and marinate for two hours, then strain the marinade and put its vegetables on the fire to fry in butter, braise the fillets in this, glaze and dress in a circle. Break up the bones and cook them in butter, adding a little flour; with this make a small roux (No. 163), season it with pepper and salt, adding an onion and a bunch of garnished parsley, moisten with boiling port wine, reduce and strain through a sieve, boil it up again and despumate well adding some currant jelly, dissolving it slowly in the sauce; strain the whole through a tammy and pour a part of it under the meats, serving the remainder separately. The fillets can be roasted instead of braised if so desired.