No. 928
Palmettes of Hare and Young Rabbit, Polish
Palmettes de Lievre ou de Lapereau a la Polonaise
Have a mousseline forcemeat made with hare or young rabbit (No.87), adding to it truffles and mushrooms cut in eighth of an inch squares; fill the molds, poach, unmold, egg and bread-crumb, then fry them a fine color in clarified butter. Garnish with favor frills (No.10), and serve on napkins. A veloute sauce (No.415) with essence of mushrooms (No.392) to be served separately.