Young Rabbit Hash Garnished with Croquettes

Trim nicely the meats of one or several cold roasted young rabbits, cut them up into quarterinch squares. Reduce some espagnole sauce (No. 414) in a sautoir, either with champagne or good white wine, to the consistency of half-glaze, add to it the meats and season well; heat it up without boiling in a bain-marie for one hour, dish up the hash and surround it with small round and flat young rabbit croquettes, made with cold rabbit free of bones, sinews or fat, and cut up into three-sixteenths inch squares, with the same of truffles and mushrooms; mix all these together with espagnole sauce (No. 414), finished with rabbit fumet. Fry, wipe, salt and dress them around the hash, scattering chopped parsley over the whole.