No. 2149
Wild Rabbit Backs, Broiled
Rables de Lapins de Garenne Grilles
Pare the backs of three field rabbits, skinned and cleaned; suppress the breasts, then season; dip them in beaten eggs, roll in bread-crumbs, and immerse in melted butter; broil for twenty minutes over a moderate fire while turning. Dress on a dish and serve with a separate sharp sauce (No. 538), or else a tartar sauce (No. 631).