"pain" of Young Rabbit

Suppress all the meats from a young rabbit, also the skin and sinews, and use the bones to make a game fumet (No. 397). Fry in butter the large fillets, the minion fillets and the leg meats; as soon as they are cooked take them out of the sautoir. When cold pound the leg meats finely, adding the fillets, and minion fillets then pound again with half as much cooked foies-gras, season and rub through a fine sieve. Put this pulp into a thin metal basin, and beat it for a few moments with a spoon in order to have it smooth, and incorporate into it slowly three gills of brown chaudfroid (No. 594), some game glaze (No. 398), and melted gelatine. Try a little of this preparation on ice to judge its consistency, and if not correct thicken it at once by beating it for a few moments longer on the ice, while mixing in more melted gelatine add two ounces of fresh butter broken into small bits, and when of a proper consistency stir in a few spoonfuls of cooked truffles cut in dice pieces, and an equal quantity of red beef tongue cut the same. Pour the whole into a plain cylinder mold coated over with a little half-set jelly applied with a brush, and imbed the mold on chopped ice; harden the contents for a couple of hours, then unmold it on a cold dish; surround with chopped jelly and croutons (No. 2442).