Young Rabbit Cutlets a la Previllot

Take four very tender young rabbits, remove the hind part of them and cut them in two lengthways through the center, bone the thighs leaving on the leg bone; remove all the sinews, then season and stuff them with godiveau of rabbit (No. 84), made with the minion fillets and fillets, mixing into it some cooked fine herbs (No. 385); sew them up and shape them into cutlets, stiffen and color these lightly in butter on both sides, then set them under a light weight and when cold pull out the threads and pare them all alike into cutlet form; dip them in egg and bread-crumbs. Prepare a fumet (No. 397) with the rabbit parings; when ready to serve have some hot clarified butter in a sautoir, put in the cutlets and cook to a fine color; drain, wipe and trim the handles, dress and pour around a Previllot salpicon (No. 749), and serve the fumet separately, reduced with a little espagnole (No. 414).