Gibelotte of Young Rabbits, Parmentier

After disjointing two young rabbits, wash them in plenty of cold water to extract all the blood, wipe on a cloth drying them at the same time, then fry in butter to stiffen; add two tablespoonfuls of flour, salt, pepper, grated nutmeg, and half a clove of crushed garlic; moisten with half a bottleful of white wine, and some stock (No. 194a), keeping the sauce rather thick, now throw in a garnished bunch of parsley (No. 123), and some mushroom parings. Let cook for three-quarters of an hour, skim the fat from the top, drain off the pieces of rabbit, and pare each one, then put them aside in a saucepan to keep hot with a few spoonfuls of the sauce. Now reduce the remainder of it to resemble a thick veloute sauce (No. 415), and thicken it with a liaison of four egg-yolks; strain it through a tammy, and place it in a bain-marie. When prepared to serve, dish up the pieces of rabbit, and garnish around with olive-shaped potatoes cooked in stock (No. 194a) and a pound of cooked mushrooms; add to the sauce kept warm, a heavy pinch of chopped parsley, and two shallots blanched and chopped; also two spoonfuls of olive oil and the juice of a lemon; pour it over the rabbit.