Fillets of Young Rabbits with Artichoke or Mushroom Puree

Raise the fillets and minion fillets; divide the larger ones in two or three pieces, then pare each one and make a deep incision on one side; season this and stuff it with cooked fine herbs (No. 385) mingled with a well-reduced half-glaze sauce (No. 413); bread them English style (No. 13), and broil over a slack fire. Dress in a circle filling the center with a puree of mushrooms (No. 722) or artichokes bottoms (No. 704) and serve separately an espagnole sauce (No. 414) reduced with fumet of rabbit (No. 397). Instead of stuffing the whole inside, one side only need be filled, after sautéing the fillet on one side, mask it with raw game quenelle forcemeat (No. 91), then dip in eggs and bread-crumbs and fry in clarified butter to a fine color; serve the same as the above.