Mousseline of Young Rabbit

Pound three-quarters of a pound of the fillet meat taken from a raw young rabbit, rub it through a sieve, and return it to the mortar to mix in six egg-yolks, one by one, and a quarter of a pound of fresh butter divided in pieces. Put this preparation into a thin iron vessel and heat it up for ten minutes incorporating into it slowly a quart and a half in volume of unsweetened whipped cream. Butter and decorate the mousseline molds (No. 2, Fig. 138) with truffles; fill them with the preparation and poach in a bain-marie in a very slack oven. After removing the mousseline from the oven, let it rest two minutes before unmolding on a hot dish containing a little consommé (No. 189). Serve separately some good veloute sauce (No. 415), reduced with the fumet of young rabbit (No. 397).