"pain" of Young Rabbits a la Maintenon

Bone four young rabbits, reserving the minion fillets; suppress the sinews from the meats and cut them into dice; also cut exactly similar a third as much fat pork; fry both these in butter with parsley, truffles and mushrooms, all finely chopped, salt, pepper, nutmeg and fine spices; when cold pound and press through a sieve, adding half as much panada, first pounding it, then mixing it in gradually with the forcemeat until well incorporated, then put in twelve egg-yolks singly, and one pint of espagnole sauce (No. 414) well reduced with game fumet (No. 397). Grease a cylindrical mold with sponged and softened butter, decorate it with fanciful cuts of truffles, and fill with the prepared forcemeat; cover with bards of fat pork, and then poach; unmold, glaze and fill the center with a stew composed of truffles and mushrooms. Cut the minion fillets on the bias in three lengthwise pieces, pare them evenly, score and streak with truffles; turn them into a ring form, and lay them into a generously buttered sautoir, cover over with buttered paper, and cook in a brisk oven; glaze and dress them on top of the "pain." Cut quarter-inch thick slices of brain, and from them remove twelve rounds with an inch and a quarter tin tube, dip in egg and bread-crumbs, and fry; garnish the "pain" around with these and serve with a sauce-boat of half-glaze sauce (No. 413) with game fumet (No. 397).